Description
This easy slow cooker (Affiliate Link) recipe to make lasagna is great for weeknight dinner and a pot luck party.
Ingredients
- 64 oz Tomato Sauce (Affiliate Link)
- 64 oz Ricotta
- 3 tbsp Parsley
- 8 lasagna noodles (no-boil type)
- 8 cups mozzarella shredded
- 1 box baby spinach or mixed baby greens (spinach and kale)
- Nonstick spray
- Salt and Pepper (if needed)
Instructions
- First, I sprayed the crock pot with nonstick spray to make for easy clean up after.
- Add ricotta to a bowl. Add parsley and mix.
- The layering process is as follows: Note: since there are many different sizes crock pots be sure to cover the bottom with each layer. Because of this the quantity may vary. I used a large crock pot so you probably will have leftover ingredients if you use a smaller crock pot. Tomato sauce (Affiliate Link) to cover, Broken lasagna noodle pieces, Ricotta mix, A handful of veggies to cover
- 1 cup of shredded mozzarella, Do this two times.
- And, the last layer, add noodles then tomato sauce (Affiliate Link) then mozzarella shred to cover and Parmesan cheese with 1 tbsp of parsley on top.
- Add the lid and cook on low for 4-5 hours and high on 3 hours. Condensation will form at the top of the Lasagna because of the lid. So, if you want it more dry, for the last 1/2 hour, tilt the lid so that air can get in to dry off the top.
- Enjoy!
Nutrition
- Serving Size: 1
- Calories: 855.1 kcal
- Sugar: 10.36 g
- Sodium: 1979.27 mg
- Fat: 55.52 g
- Saturated Fat: 33.72 g
- Trans Fat: 0.0 g
- Carbohydrates: 35.6 g
- Fiber: 4.7 g
- Protein: 55.85 g
- Cholesterol: 204.15 mg