CROCK POT LASAGNA
- (15 ounces each) fresh ricotta
- 2 cups (8 ounces) grated mozzarella
- 1/4 cup grated Parmesan
- 12 lasagna noodles (about three-quarters of a 1-pound box)
- 5 ounces (about 6 cups) baby spinach
- Large jar of spaghetti sauce...more is better
Directions
In bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan. (I did this in ziplock bag, no mess)
Use crock pot liners, no cleanup after either.
In the bottom of a 5- to 6-quart slow cooker, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella.
Cook on low, covered, until the noodles are tender—especially in the center of the lasagna—about 3 to 3 1/2 hours.
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