Lasagna (slow cooker)

Lasagna (slow cooker)
Lasagna (slow cooker)

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb. ground beef or turkey

  • 10

    oz. frozen chopped spinach, thawed and squeezed dry

  • 1

    tsp. dried oregano

  • 1/2

    tsp. salt

  • 12

    (12 oz.) lasagna noodles (uncooked and broken in half)

  • 1/4 - 1/2

    tsp. red pepper flakes

  • 15

    oz. ricotta

  • 1

    jar (26 oz.) chunky pasta sauce with mushrooms and green peppers

  • 2

    cups (8 oz.) shredded Italian cheese blend or mozzarella

  • 1/2

    cup water (or a little more)

  • Grated Parmesan

Directions

Brown beef. Drain. Season with salt and pepper flakes and oregano. In bowl, mix ricotta, cheese blend and spinach. In oval 5½-quart slow cooker, layer ½ the noodles, overlapping as necessary. Spoon on ½ of meat mixture. Pour on ½ of pasta sauce and ½ of water. Spread ½ of cheese mixture on top. Repeat. Cover and cook on low 4½ hours. Notes: I mixed the water with the sauce (in effect watering down the sauce) so I used more water than ½ cup. I also made four layers of noodles rather than two so they wouldn’t be so thick and spread out the meat and cheese appropriately.

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