Slow-Cooker/Crock Pot -- 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!
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
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.