Spinach and Cheese Lasagna |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 1 |
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Ingredients:
2 28-oz. cans crushed tomatoes |
3 cloves garlic, finely chopped |
1 teaspoon dried oregano |
salt |
1 15-oz. container ricotta |
1/2 cup grated parmesan |
16 ounces grated part-skim mozzarella |
12 lasagna noodles |
2 10-oz. packages frozen chopped spinach, thawed and squeezed dry |
Directions:
1. Combine tomatoes, garlic, oregano and 1 tsp. salt in a large bowl. In a separate bowl, stir together ricotta, Parmesan and 3/4 of mozzarella.
2. Spoon 1/4 of tomato mixture into bottom of a slow cooker. Top with a layer of noodles, breaking to fit, if necessary. Sprinkle 1/3 of spinach over noodles. Spoon 1/3 of ricotta mixture over spinach. Top with 1/4 of tomato mixture. Repeat with two more layers of noodles, spinach, ricotta mixture and tomatoes. Top with a layer of noodles and remaining mozzarella.
3. Cook on low heat until noodles are soft and lasagna is warmed through, 2 to 3 hours.
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