Ingredients
Method
Preparation Steps
- In a medium bowl, add ricotta, peppers, red pepper flakes, oregano, garlic, and Parmesan cheese. Combine well; set aside.
- In another medium bowl, combine diced tomatoes, pasta sauce, and parsley; set aside.
- In a 6-quart slow cooker, add about 1 cup of tomato mixture to the bottom (enough to just cover the bottom).
- Add a layer of noodles on top, breaking to fit.
- Add half the baby spinach.
- Add 1/3 of the ricotta mixture, loosely spreading it around with a spatula.
- Top with 1 cup of mozzarella cheese then 1/3 of the remaining tomato mixture.
- Add another layer of noodles, then repeat layering with spinach, ricotta, mozzarella, and tomato mixture.
- Top with noodle layer, then remaining ricotta, tomatoes, and then mozzarella.
- Cover and cook on low for 3 hours, or until the noodles are tender.
- Remove cover and allow to cook for at least 15 minutes. Slice and serve.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
Notes
This slow cooker lasagna is a family favorite, quick to prepare and full of flavor.
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