Slow Cooker Spinach Lasagna |
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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 8 |
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Found on the back of Lipton Vegetable Soup mix. Have not made before, but am posting for safe keeping. Ingredients:
2 (15 ounce) containers ricotta cheese |
2 cups shredded mozzarella cheese |
1/2 cup grated parmesan cheese |
2 eggs |
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry |
1 (1 ounce) envelope vegetable soup mix |
2 (1 lb) jars pasta sauce |
12 lasagna noodles, uncooked |
Directions:
1. Combine ricotta, 1 cup mozarella, 1/4 cup parmesean, eggs, spinach, and soup mix.
2. In 6 quart slow cooker, spread 1 cup sauce. Layer 4 lasagna noodles, broken to fit, then 1 cup sauce, and 1/2 ricotta mixture. Repeat. Top with remaning 4 noodles and 2 cups sauce. Reserve remaining sauce. Cook covered on low 5 to 6 hours.
3. Sprinkle with remaining cheeses. Cover and cook 10 minutes. Let stand 10 minutes before serving. Serve with remaining sauce heated.
4. recipe calls for 2 - 1lb 10oz jars of pasta sauce. Would not let me post it like that.
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