Slow Cooker Cheesy Spinach Lasagna

• Vegetarian

• Produce

  • 1 Basil and parsley, Fresh
  • 1/2 tsp Garlic powder
  • 1 tsp Parsley, dried
  • 3 (10 oz boxes Spinach, frozen

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 3 tbsp Tomato paste

• Condiments

  • 2 (24 oz marina sauce or

• Pasta & Grains

  • 12 Lasagna noodles

• Baking & Spices

  • 1 tbsp Italian seasoning
  • 1/4 tsp Red pepper flakes

• Dairy

  • 4 cups Mozzarella cheese
  • 1 1/4 cups Parmesan cheese
  • 1 (15 oz container Ricotta cheese

• Liquids

  • 1/2 cup Water

Found on lifemadesweeter.com

Description

Ingredients

• 3-4 cups fresh chopped spinach and chopped kale (stems removed), boiled and drained (can also use 3 (10 ounces) boxes of frozen spinach)
• 1 (15 oz) container ricotta cheese
• 1 large egg, room temperature
• 1 teaspoon dried parsley
• 1 1/4 cups freshly grated Parmesan cheese, divided
• 2 (24 oz) marina sauce or 6 cups homemade sauce
• 1/2 cup water
• 3 tablespoon tomato paste
• 1 tablespoon Italian Seasoning (I used 1 teaspoon each of dried rosemary, oregano, thyme and basil instead)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes
• 12 uncooked lasagna noodles (do not use no boil noodles)
• 4 cups shredded mozzarella cheese
• Fresh basil and parsley, chiffonade for serving

Directions

• In a large bowl, combine the spinach, ricotta, egg,parsley and 3/4 cup of the Parmesan until well blended and set aside. In another large bowl, combine the marina sauce, water, tomato paste, Italian Seasoning, garlic powder and crushed red pepper flakes and set aside.
• Spoon 1/2 cup of the sauce into the bottom of a large oval slow cooker and spread it into a thin layer. Place 3 lasagna noodles on top of the sauce, breaking a noodle into pieces (if necessary) in order to cover most of the blank spaces. Dollop 1/4 of the spinach-ricotta mixture into small spoonfuls on top of the noodles and gently spread it into an even layer. Spread 1 1/2 cups marinara sauce on top of the spinach-ricotta mixture. Sprinkle the top of this layer with 1 cup of the shredded mozzarella and 2 tablespoons of the remaining grated Parmesan.
• Repeat these layers 3 more times, starting with the noodles and ending with the mozzarella and Parmesan topping. Cover the slow cooker and cook on low for 3 1/2 to 4 hours, until the noodles are tender but not overcooked. Turn off the slow cooker and allow the lasagna to rest for 30 minutes before slicing and serving.