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How to Make Crockpot Spinach Lasagna
This recipe is quick, delicious and makes a convenient meal the whole family will enjoy. This is a must try!
10 min prep time
12servings
1 piece (1/12 of recipe)
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Step-By-Step Instructions:
- Spray a crock pot with cooking spray.
- In a medium bowl, mix together ricotta cheese, Parmesan cheese, 1/4 cup mozzarella cheese and spinach.
- Spread 1 cup pasta sauce on bottom of crock pot. Arrange 3 noodles side by side on top of sauce, break noodles apart to fit, if needed.
- Spread about 1/3 cup of ricotta-spinach mixture on top of noodles. Repeat layering with pasta sauce, noodles and ricotta spinach mixture 2 more times. Top with remaining pasta sauce and canned tomato sauce. Sprinkle top with 1 cup mozzarella cheese.
- Place cover on crock pot. Cook on low setting for 2-3 hours or until done (cooking times vary based on crock pot).
- *This recipe was tested with gluten-free lasagna noodles, but whole-wheat lasagna noodles could be used.
Nutrition facts
12 Servings
-
Serving Size
1 piece (1/12 of recipe)
- Amount per serving Calories 180
-
Total Fat
6g
- Saturated Fat 2.4g
- Trans Fats 0g
- Cholesterol 15mg
- Sodium 315mg
-
Total Carbohydrate
22g
- Dietary Fiber 4g
- Total Sugars 5g
- Added Sugars 0g
- Protein 10g
- Potassium 355mg
- Phosphorous 0mg
Ingredients
lasagna noodles (gluten-free)
9
jarred pasta tomato sauce (lower sodium)
24 1/2 oz
frozen spinach (10-ounce, chopped, thawed and drained)
1 package
part skim mozzarella cheese (shredded, divided)
1 1/4 cup
low-fat ricotta cheese
1 cup
nonstick cooking spray
1
Parmesan cheese (freshly grated)
1/4 cup
tomato sauce (8-ounce, no-salt added)
1 can
Reviews & Ratings
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Noodles: We used regular ol' hard lasagna noodles, too. They worked great.
Ricotta: Also, I didn't realize we were almost out of ricotta. So I had to use low-cal cream cheese to substitute for a little more than half of the ricotta.
Deeeeelicious. Hubby loved it. We couldn't wait to get into our leftovers the next day!
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