Crock pot Spinach Lasagna

Our family loves lasagna, in particular spinach lasagna. My son gobbles spinach lasagna up like nothing else. Although lasagna is really easy to make, I often don’t have the time to be at home right before dinner time to get the lasagna made. Since I’ve had so much luck with all of my other crock pot recipes, I figured it was time to try to make lasagna in the crock pot. The presentation aspect only gets a B-, but taste and ease definitely get A’s.

This meal is loaded with Vitamin A (each serving probably has about 180% of your daily requirement), Vitamin C, Calcium, Iron, fiber and other vitamins, nutrients, antioxidants and flavinoids that are really good for you.

Ingredients:

  • Half a package of lasagna noodles
  • Jar of pasta sauce (of course you can always make your own)
  • 3 tbsp of water (optional)
  • Frozen package of spinach
  • 1 small onion, chopped
  • 1/2 cup carrot puree
  • 16 oz cottage or ricotta cheese
  • 1/2 cup milk
  • 6 tbsp grated parmesan and/or reggiano cheese
  • 2 cups shredded italian cheese (love the Quattro cheese blend from Trader Joe’s)

Directions:

I almost always have onions, spinach and carrot puree in the freezer, so I need to cook a little ahead of time. If you have thawed your spinach and your onions and carrot puree are fresh, you can skip the rest of this paragraph if you are short on time.  Saute the onions in a large sauce pan on medium heat until they begin to carmelize. Add the package of frozen spinach and cook for about 10 minutes, stirring frequently. Add the carrot puree and continue to heat until thawed (if you don’t have carrot puree on hand you can use a large jar of baby food).

Combine the spinach mixture and jar of pasta sauce. After you have emptied the pasta sauce into your sauce pan or other bowl, put about 3 tbsp of water in the jar and put the lid on it. Shake it up and then pour that watery sauce into the bottom of the crock pot.

In a separate bowl, combine the cottage/ricotta cheese, parmesan and milk.

Place a layer of lasagna noodles on the watery sauce in the crock pot. You can break the noodles to form an even layer. Follow with a layer of spinach sauce mix. Then a layer of cheese mix. Repeat with lasagna noodles, spinach sauce & cheese mix until you either run out of noodles or get to the top of the crock pot. Make sure you end with a layer of noodles. In my crock pot, I used 2 lasagna noodles per layer and it took 7 layers.

Once you have your last layer of lasagna noodles, spread the shredded italian cheese on top evenly.

Cook on high for about 4 hours or low for 6 hours.

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