This Spinach Ricotta Slow Cooker Lasagna is as easy as it gets -- no cooking meat or lasagna noodles beforehand! Just layer everything in the crockpot and let it cook. Perfectly cheesy and loaded with spinach!
30ozfrozen, chopped spinach, thawed and drained well(about 550g)
15ozcontainer ricotta cheese (I use light)425g
1egg
1teaspoondried parsley
1 3/4cupsgrated Parmesan cheesedivided
48oz jars tomato pasta sauce (about 6 cups)1360g
1/2cupwater
3tablespoonstomato paste
1tablespoonItalian seasoning
1/2teaspoongarlic powder
1pinchof red pepper flakes
12uncooked lasagna noodlesnot oven-ready
4cupsshredded Mozarella cheese
Instructions
In a large bowl, combine the spinach, ricotta, egg, parsley and ¾ cup Parmesan cheese.
In another large bowl, combine the pasta sauce, water, tomato paste, Italian seasoning, garlic powder and red pepper flakes.
Lightly grease a 6 quart slow cooker. Spoon ½ cup tomato sauce into the bottom of the slow cooker and spread into a thin layer.
Place 3 lasagna noodles in the bottom, breaking to fit if necessary. Spread ¼ of the ricotta mixture over noodles, and top with ¼ of the sauce. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan.
Repeat layers 3 times, starting with the noodles and ending with the cheese. Cover slow cooker and cook on low for 3.5-4 hours until noodles are tender but not overcooked. Turn off the slow cooker and let lasagna set for 30 minutes before slicing and serving.