Slow Cooker Lasagna

I made this for dinner last night and it was fantastic!!  Its a little too cheesy for us so I will be cutting the cheese by a lot next time, however for most you will LOVE the amount of cheesiness.  It was so moist, no dry/crusty edges and it made the house smell delish!  It was super simple, quick and no complaints from the dinner table!

It makes A LOT like all other lasagna recipes so our neighbors got a free dinner at their door when they came home from work.  AND we still have some left over for lunch today. Another bonus, Jackson LOVED it too. Ate it up!

Slow Cooker Lasagna from Deceptively Delicious by Jessica Seinfeld

  • 3 cans (14.4 ounces) crushed tomatoes
  • 3 cloves garlic , finely chopped
  • 2 Tbsp. dried oregano
  • 1/2 tsp. kosher salt
  • 1/4 tsp. red pepper flakes
  • 1/4 tsp. freshly ground black pepper
  • 2 containers (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
In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan.

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.

1 comment:

Liz said...

Oh. I am so going to try this!