22 December, 2020
Slow Cooker Lasagna
Slow Cooker Lasagna
Servings: 6 Servings
Calories: 492kcal
Ingredients
- 12 Lasagna Noodles Dry
- 1/2 tsp Ground Black Pepper
- 1/4 c Parmesan Cheese
- 2 c Mozzarella Shredded
- 3/4 c Water
- 1 bag Spinach Frozen Chopped
- 15 oz Ricotta Cheese
- 1 jar Marinara Sauce
- 2 lg Eggs beaten
- 6 cloves Garlic
Instructions
- Combine marinara sauce and water in medium bowl. Combine ricotta cheese, 1 1/2 cups of mozzarella cheese, spinach, eggs, parmesan cheeses and pepper in a separate medium bowl.
- Pour one-quarter of sauce mixture onto bottom of 6-quart slow cooker sprayed with nonstick cooking spray. Top with 4 lasagna noodles, broken to fill and overlapping as needed. Spread one-third of cheese mixture over noodles. Repeat layers of sauce, noodles, and cheese mixture 2 more times. Top with remaining sauce and remaining 1/2 cup mozzarella cheese.
- Cover: cook on low for 3 to 4 hours or until noodles are tender. Turn slow cooker off. Keep covered; let sit for 30 minutes.
Nutrition
Calories: 492kcal | Carbohydrates: 52g | Protein: 27g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 70mg | Sodium: 960mg | Potassium: 622mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1114IU | Vitamin C: 9mg | Calcium: 419mg | Iron: 2mg