Ingredients Jump to Instructions ↓

  1. Ingredients 1 package (10 ounces) frozen chopped spinach , thawed and squeezed dry 1 container (15 ounces) ricotta cheese 1/3 cup milk 1/4 cup parmesan cheese 1 can (8 ounces) tomato sauce 9 no-boil lasagna noodles (8-9 ounces) 1 jar (26 ounces) red pasta sauce of your choice 2 cups shredded mozzarella cheese (divided)

Instructions Jump to Ingredients ↑

  1. How to make it In a large bowl, mix together the spinach, ricotta, milk and Parmesan cheese until well blended; set aside Lightly coat bottom and sides of a 5-6 quart slow cooker with vegetable oil spray Pour tomato sauce into cooker; top with one-fourth of the noodles Cover as much of the sauce as possible by breaking some noodles to fit, overlapping if necessary Spoon 1/2 cup pasta sauce over noodles, then top with one-third of the ricotta mixture (about 1 cup) and 1/2 cup mozzarella cheese Repeat twice with one-fourth of the noodles, 1/2 cup pasta sauce, 1 cup ricotta mixture and 1/2 cup mozzarella cheese For the final layer, cover with remaining noodles, 1 cup pasta sauce and remaining mozzarella Cover and cook on low 2 1/2 hours or until noodles absorb sauce and are tender Turn off cooker and let stand 15 minutes to let noodles absorb any remaining sauce


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