Crockpot Spinach Lasagna

Crockpot Spinach Lasagna
Summary

This recipe is quick, delicious and makes a convenient meal the whole family will enjoy. This is a must try!

  • Prep time
    10 min
  • Servings
    12 Servings
  • Serving size
    1 piece (1/12 of recipe)
Dinner Gluten-Free Holidays & Entertaining Lunch Main Dish Quick & Easy Slow cooker Vegetarian Italian
Nutrition Facts

Nutrition Facts

12 Servings

  • Serving Size
    1 piece (1/12 of recipe)
  • Amount per serving Calories 180

  • Total Fat 6g
    • Saturated Fat 2.5g
  • Cholesterol 15mg
  • Sodium 320mg
  • Total Carbohydrate 22g
    • Dietary Fiber 4g
    • Total Sugars 5g
  • Protein 10g
  • Potassium 360mg
Dinner Gluten-Free Holidays & Entertaining Lunch Main Dish Quick & Easy Slow cooker Vegetarian Italian
Ingredients

Ingredients

  • lasagna noodles (gluten-free)
    9
  • jarred pasta tomato sauce (lower sodium)
    24 1/2 oz
  • frozen spinach (10-ounce, chopped, thawed and drained)
    1 package
  • part skim mozzarella cheese (shredded, divided)
    1 1/4 cups
  • low-fat ricotta cheese
    1 cups
  • Cooking spray
    1
  • Parmesan cheese (freshly grated)
    1/4 cups
  • tomato sauce (8-ounce, no-salt added)
    1 can
Directions

Directions

  1. Spray a crock pot with cooking spray.

  2. In a medium bowl, mix together ricotta cheese, Parmesan cheese, 1/4 cup mozzarella cheese and spinach.

  3. Spread 1 cup pasta sauce on bottom of crock pot. Arrange 3 noodles side by side on top of sauce, break noodles apart to fit, if needed.

  4. Spread about 1/3 cup of ricotta-spinach mixture on top of noodles. Repeat layering with pasta sauce, noodles and ricotta spinach mixture 2 more times. Top with remaining pasta sauce and canned tomato sauce. Sprinkle top with 1 cup mozzarella cheese.

  5. Place cover on crock pot. Cook on low setting for 2-3 hours or until done (cooking times vary based on crock pot).

  6. *This recipe was tested with gluten-free lasagna noodles, but whole-wheat lasagna noodles could be used.

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