Spinach Ricotta Slow Cooker Lasagna

• Vegetarian

• Produce

  • 3 (10oz/283g boxes frozen, chopped spinach, frozen
  • 1/2 tsp Garlic powder
  • 1 tsp Parsley, dried

• Refrigerated

  • 1 Egg

• Canned Goods

  • 3 tbsp Tomato paste

• Condiments

  • 2 (24oz/680g jars tomato pasta sauce (about 6 cups

• Pasta & Grains

  • 12 Lasagna noodles

• Baking & Spices

  • 1 tbsp Italian seasoning
  • 1 pinch Red pepper flakes

• Dairy

  • 1 (15oz/425g container ricotta cheese
  • 4 cups Mozarella cheese
  • 1 3/4 cups Parmesan cheese, grated

• Liquids

  • 1/2 cup Water

Found on thereciperebel.com

Description

Ingredients

• 3 (10oz/283g) boxes frozen, chopped spinach, thawed and drained well
• 1 (15oz/425g) container ricotta cheese (I use light)
• 1 egg
• 1 teaspoon dried parsley
• 1¾ cups grated Parmesan cheese, divided
• 2 (24oz/680g) jars tomato pasta sauce (about 6 cups)
• ½ cup water
• 3 tablespoons tomato paste
• 1 tablespoon Italian seasoning
• ½ teaspoon garlic powder
• 1 pinch of red pepper flakes
• 12 uncooked lasagna noodles (not oven-ready)
• 4 cups shredded Mozarella cheese

Directions

• 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.