"The Lid Pocket may be one of the most ingenious inventions of the 21st century for the kitchen."
- Arkansas Democrat-Gazette

Slow-Cooker/Crock Pot — Spinach and Ricotta Lasagna Recipe


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!


  • 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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