- 6
Ingredients
- 13 oz. part-skim ricotta cheese
- 1/2 C low-fat milk
- No-boil lasagna noodles (I used about 1/3 of a 16 oz. box)
- 25 oz. jar of your favorite pasta sauce
- 2 C grated part-skim mozzarella cheese
- Package of baby spinach
Preparation
Step 1
Combine ricotta and milk in a medium bowl. Lightly coat the interior of slow cooker with non-stick spray and pour enough tomato sauce to make a thin layer along the bottom. Top with a layer of noodles (you will have to break them to get them to fit - don’t worry, I put in lots of little pieces to fill in crevices and it turned out just fine). Spread a layer of the ricotta mixture over the noodles. Add a layer of spinach, followed with layers of shredded mozzerella then sauce. Top with another layer of broken noodles and repeat (noodles, ricotta, spinach, mozzerella, sauce, noodles…) until you’ve run out of ricotta and spinach. For the last layer, put noodles, sauce and the remaining mozzerella cheese. Cover and cook on low for around 3-4 hours, until noodles are tender.