In a large bowl mix together the spinach, ricotta, milk and
Parmesan cheese until well blended; set aside. Lightly coat
the bottom and sides of a 5-6 qt. slow cooker with cooking
spray. Pour the tomato sauce into the cooker; top with 1/4 of
the noodles. Cover as much of the noodles as possible by
breaking some noodles to fit, overlapping if necessary.
Spoon1/2 C. Pasta sauce over noodles,then top with 1/3 of the
Ricotta mixture(about 1 cup) and 1/2 C. Mozzarella cheese.
Repeat two more times with 1/4 of the noodles, 1/2 C.pasta
sauce, 1C. Ricotta mixture and 1/2 C. Mozzarella cheese.
For the final layer, cover with the remaining noodles, 1 C.
Pasta sauce and remaining mozzarella. Cover and cook on
low for 2 1/2 hours on low or until noodles absorb the sauce
and are tender. Turn off cooker and let stand 15 min.to let
oodles absorb any remaining sauce.
Per Serving- 364 calories, 21 g. Protein, 14 g.
Fat(33%calories from fat),7.2 g. Saturated fat, 42 g.
Carbohydrates, 41 mg cholesterol, 363 mg sodium, 5 g. Fiber
Originally Submitted
3/22/2013
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