Slow Cooker Lasagna Recipe

6

Ingredients

3 (14.4 oz.) cans crushed tomatoes
3 cloves garlic, finely chopped
2 tablespoons dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper
2 (15 oz.) containers fresh ricotta
2 cups grated mozzarella
1/4 cup grated parmesan
12 lasagna noodles (about 3/4 of a 1 pound box)
5 oz. (about 6 cups) baby spinach

Preparation

Step 1

In 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 bottom of the 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 sauces 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.