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Crock Pot Lasagna



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  • 2 cans 14 oz crushed tomatoes
  • 1 8oz can tomato sauce
  • 3 cloves garlic finely chopped
  • 2 Tablespoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • 2 15 oz containers fresh ricotta
  • 2 cups grated mozzarella
  • 1/4 cup grated parmesan
  • 12 lasagna noodles
  • 5 oz about 6 cups baby spinach



Step 1

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 break to make fit,
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


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