Just a few hours in your slow cooker makes this savory, vegetarian lasagna a melt-in-your-mouth meal.Ingredients
16 oz partly skim ricotta
3 garlic cloves, minced
¼ tsp dried oregano
½ tsp pepper
¼ tsp red pepper flakes (optional)
½ cup shredded Parmesan cheese
1 box lasagna noodles, uncooked
28 oz diced tomatoes, drained
28 oz marinara sauce
1 handful flat leaf parsley, chopped
3 cups shredded mozzarella cheese
6 oz baby spinach (about 3-4 cups)
In a medium bowl add ricotta, peppers, red pepper flakes, oregano, garlic, and Parmesan cheese. Combine well; set aside.
In another medium bowl, combine diced tomatoes, pasta sauce, and parsley; set aside.
In a 6 quart slow cooker, add about 1 cup of tomato mixture to the bottom (enough to just cover the bottom). Add a layer of noodles on top, breaking to fit. Add half the baby spinach. Add 1/3 of the ricotta mixture, loosely spreading it around with spatula. Top with 1 cup of mozzarella cheese then 1/3 of the remaining tomato mixture. Add another layer of noodles, then repeat layering with spinach, ricotta, mozzarella, and tomato mixture. Top with noodle layer, then remaining ricotta, tomatoes, and then mozzarella.
Cover and cook on low for 3 hours, or until the noodles are tender. (You may leave the slow cooker on "Warm" until ready to eat).
Remove cover and allow to cook for at least 15 minutes. Slice and serve.
- Amount Per Serving
- Calories 350
- Total Fat 19g
- Saturated Fat 10g
- Cholesterol 55mg
- Sodium 840mg
- Potassium 1020mg
- Carbohydrate 29g
- Dietary Fiber 6g
- Protein 19g