Spinach and Feta Crock Pot Lasagna
Recipes Italian Main Dish Pasta Slow Cooker Vegetarian
Description
Making lasagna has never been so easy. Make it in the crock pot and then just layer the ingredients like a traditional oven baked lasagna. It's so easy and fabulous tasting.
Ingredients
4 c. tomato sauce, divided
12 - 15 no-boil lasagna noodles
32 oz. container light Ricotta Cheese
1 c. crumbled Feta cheese
salt, to taste
freshly ground black pepper, to taste
4 garlic cloves, chopped
2 t. dried oregano
1 t. dried parsley
2 eggs, lightly beaten
8 oz. bag fresh baby spinach leaves
2-1/2 c. shredded Low-Moisture Part-Skim Mozzarella cheese, divided
½ c. shredded Parmesan Cheese, divided
Directions
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Place a crock pot liner in the base of the crock for easy clean up and then lightly coat the liner with non-stick cooking spray.
Spread 1 c. tomato sauce on the bottom of the crock. Arrange a layer of the no-boil lasagna noodles over the sauce.
In a large mixing bowl, combine Ricotta cheese, Feta cheese, salt, pepper, chopped garlic, oregano, parsley and eggs; mix until thoroughly combined. Add spinach; mix until well incorporated.
Spread 1/3 of the Ricotta mixture over the pasta. Sprinkle a layer of Mozzarella and 1/3 of the Parmesan cheese over the Ricotta mixture. Top with 1 c. tomato sauce.
Repeat these layers until all the ingredients have been used.
Top lasagna with a layer of lasagna noodles covered with tomato sauce and sprinkled with Mozzarella and Parmesan cheese.
Cover; cook on High 3 1/2 - 4 hours.
Turn crock pot off; let stand 45 minutes, or until all the liquid is absorbed.
Cut and serve.