"The Lid Pocket may be one of the most ingenious inventions of the 21st century for the kitchen."
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Slow-Cooker/Crock Pot — Spinach and Ricotta Lasagna Recipe

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Calling all Spinach lovers!!  This recipe is for you! 

Spinach and Ricotta Lasagna Recipe.

Simple and simply delicious!  Get the kids involved in the preparation and have a fun family time.  A family that cooks together stays together — or prays together?!  Either way — it’s all good!

Ingredients

  • 2 10-ounce packages chopped, frozen spinach, thawed and squeezed to remove excess moisture
  • 1 ¼ cup ricotta cheese
  • 3/4 cup parmesan cheese
  • 3-4 cups marinara sauce (I like Newman’s Own brand)
  • ½ cup water
  • 6 strips of lasagna pasta (not no-boil)
  • 1 ½ cups grated mozzarella
  • 2 teaspoons red wine vinegar
  • salt and black pepper

Do this:

-In a bowl, mix together the spinach, ricotta, and ½ cup of the Parmesan.

-In a second bowl, mix together the marinara sauce and ½ cup water.

-Spread ¾ cup of the marinara mixture in the bottom of a 4- to 6-quart slow cooker/crock pot – oval works nicely.

-Top with a layer of lasagna noodles (breaking to fit); add ¾ cup of remaining marinara mixture; half the spinach mixture; and ½ cup of the mozzarella. Repeat –top with the remaining: noodles, marinara mixture, spinach mixture; mozzarella, and Parmesan.

- Cover and cook on LOW until the noodles are tender — 3-4 hours.

Season to taste.  Enjoy.

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