Spinach and Feta Crock Pot Lasagna
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.