Who knew you could make lasagna in a crockpot? I didn’t. I came across the recipe on RealSimple and had to give it a shot. (I swear they’re not paying me to endorse their site; I just like their recipes that much.) It turns out, it’s super easy to do and super tasty.
Here’s the recipe:
2 packages of chopped frozen spinach
1 cup ricotta
3/4 cup Parmesan
3 cups marinara sauce
6 regular lasagna noodles (not no-boil)
1 1/2 cups grated mozzarella
1. Thaw the spinach and squeeze out excess moisture
2. In a bowl, mix spinach, ricotta and 1/2 cup of parmesan. In another bowl mix the marinara sauce with 1/2 cup of water.
3. Spoon a thin layer of the marinara sauce in the bottom of the crockpot and top with two lasagna noodles (breaking to fit). Alternate layers of spinach/cheese mixture, mozzarella, marinara sauce and noodles until you run out. Sprinkle the remaining parmesan on top.
4. Cover and cook on low for 3 1/2 – 4 hours, until noodles are tender.
We turned the slow cooker off after about 3 hours because it looked like it was starting to burn around the edges. We served it up with some garlic bread and it tasted just like we made it in the oven. I’m not sure if I “squeezed” the spinach enough though as it was left tasting a little watery and bland. Next time I’ll try this with fresh spinach as it’s too easy not to make again.