Slow Cooker Lasagna
- 2 jars, pasta sauce
- 1 package, no boil lasagna noodles
- 32 oz ricotta cheese
- 1 package shredded Mozzarella cheese
- 1 package shredded Parmesan cheese
- 1 container baby spinach
- Basil for garnish
- Liberally coat the inside of the crockpot with nonstick cooking spray.
- Line the bottom with an even layer of pasta sauce.
- Break the uncooked lasagna noodles as needed to fit in a single layer in the slow cooker.
- Top with ricotta, Mozzarella and Parmesan cheeses.
- Layer baby spinach and repeat the layers.
- The top two layers should be tomato sauce and Mozzarella and Parmesan cheeses.
- Bake on high for 3 hours.
- Garnish with fresh basil
My
slow cooker is 1.5 qts so I halved the recipe to fit the crockpot.
Recipe by Lauren Anne at https://bylaurenanne.com/slow-cooker-lasagna/
3.5.3208