SLOW COOKER SPINACH LASAGNA

(from kylerhea’s recipe box)

Source: LIPTON Recipe Secrets box

Prep time: 20 minutes
Cook time: 380 minutes
Serves 8 people

Categories: CROCKPOT, ITALIAN, MAIN DISH, PASTA, SLOW COOKER

Ingredients

  • 2 containers (15 oz each) ricottacheese
  • 2 cups shredded mazzarella cheese (about 8 oz)
  • 1/2 cup grated Parmesan cheese
  • 2 eggs
  • 1 pkg (10 oz) frozen, chopped spinach, thawed and squeezed dry
  • 1 envelope Lipton Recipe Secrets Vegetable Soup Mix
  • 2 jars (1 lb 10 oz each) Ragu Old World style traditional pasta sauce
  • 12 lasagna noodles, uncooked

Directions

  1. 1) Combine ricotta, 1 cup mozzarella, 1/4 cup parmesan, eggs, spinach, and soup mix.

  2. 2) In 6-qt slow cooker, spread 1 cup sauce. Layer 4 noodles, broken to fit. Then 1 cup sauce, and half of ricotta mixture; repeat. Top with remaining 4 noodles and 2 cups of sauce. Reserve remaining sauce. Cook covered on LOW 5-6 hrs.

  3. 3) Sprinke with remaining cheeses. Cover and cook 10 minutes. Let stand 10 minutes before serving. Serve with remaining sauce, heated.

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