Slow Cooker Lasagna

Slow Cooker Lasagna

Adapted from In the Kitchen class at the Brentwood Library, Maria Sochor, instructor

3 24-28 ounce jars of your favorite pasta sauce (I love Bertolli Olive Oil & Garlic)

 

16 ounces ricotta 

1 tsp. dried parsley 

1/2 cup plus 3 Tablespoons grated Parmesan 

12 ounces dry lasagna noodles (use regular lasagna noodles, not the "no-boil" kind)

5 oz. bag prewashed spinach (can use up to 10 oz. or omit entirely)

12 oz. mozzarella, grated

 

*optional extras: portabella mushrooms, roasted red peppers, artichoke hearts, sundried tomatoes, browned and drained ground beef…

 

In a medium bowl, combine the tomatoes, garlic, oil, and spices.

In another medium bowl, combine the ricotta, parsley, and ½ cup Parmesan.

Spoon 1 cup of the tomato mixture into the bowl of a slow cooker. Top with a single layer of noodles, breaking them to fit as necessary. Add a third the spinach and any extra goodies.

Dollop with a third of the ricotta mixture and a third of the remaining tomato mixture. Sprinkle with a third of the mozzarella. Add another layer of noodles and repeat with the other ingredients. Add yet another layer of noodles and repeat with other ingredients. Finish with a layer of noodles and the remaining tomato mixture. Sprinkle with 3 T. Parmesan.

Cover the slow cooker and set to low until the noodles are tender, about 3-4 hours.