Meatless Monday mania! I love having a crockpot meal ready after my kids are done with their extracurricular activities. This hearty vegetarian lasagna can be started at lunch time to be ready for supper.
I made some changes this time from my recipe card: doubled the ricotta, used a whole bag of fresh spinach and a food processor rather than chopping by hand.
Might try with a white sauce next time.
**Ingredients**
4 cups chopped spinach, 32 oz ricotta cheese, 1 egg, 1 tap dry parsley, 2 cups grated parm, 48 oz tomato sauce, 0.5 cup water, 3 tbsp tomato paste, 1 tbsp Italian seasoning, 0.5 tsp minced garlic, 12 uncooked lasagna noodles, 4 cups mozzarella
**DIRECTIONS**
1. In large bowl, combine spinach, ricotta, egg, parsley, parmesan in two batch. Stir until combined.
2. In another bowl combine sauce, tomato paste, Italian seasoning, garlic.
3. Lightly grease slow cooker. Spoon in enough sauce to cover bottom of crock in thin layer.
4. Place 3 noodles in bottom (break to fit), spread 1/4 cup mix + 1/4 cup sauce. Top with mozzarella and parmesan.
5. Repeat 3x or until filling is gone. Top with remaining sauce and cheese.
6. Cook 4-6 hours on low. Serve
Bmat70
Looks delicious. Thanks for the picture and the recipe!
2 Comments
**Slow-Cooker Spinach Lasagna**
Meatless Monday mania! I love having a crockpot meal ready after my kids are done with their extracurricular activities. This hearty vegetarian lasagna can be started at lunch time to be ready for supper.
I made some changes this time from my recipe card: doubled the ricotta, used a whole bag of fresh spinach and a food processor rather than chopping by hand.
Might try with a white sauce next time.
**Ingredients**
4 cups chopped spinach, 32 oz ricotta cheese, 1 egg, 1 tap dry parsley, 2 cups grated parm, 48 oz tomato sauce, 0.5 cup water, 3 tbsp tomato paste, 1 tbsp Italian seasoning, 0.5 tsp minced garlic, 12 uncooked lasagna noodles, 4 cups mozzarella
**DIRECTIONS**
1. In large bowl, combine spinach, ricotta, egg, parsley, parmesan in two batch. Stir until combined.
2. In another bowl combine sauce, tomato paste, Italian seasoning, garlic.
3. Lightly grease slow cooker. Spoon in enough sauce to cover bottom of crock in thin layer.
4. Place 3 noodles in bottom (break to fit), spread 1/4 cup mix + 1/4 cup sauce. Top with mozzarella and parmesan.
5. Repeat 3x or until filling is gone. Top with remaining sauce and cheese.
6. Cook 4-6 hours on low. Serve
Looks delicious. Thanks for the picture and the recipe!