- (26-ounce) jar pasta sauce (or make your own)
- 1 (10-ounce) box regular lasagna noodles
- 1 (11-ounce) container pesto ( I didn't use it this time)
- 1 (15-ounce) container ricotta cheese or cottage cheese
- 1 (12-ounce) bag baby spinach ( I used frozen spinach)
- 1 cup grated Parmesan cheese
- 16 ounces mozzarella cheese
- 1/4 cup water
Directions:
- Use a 4 quart slow cooker.
- Put about a 1/4 cup of pasta sauce into the bottom of your cooker and swirl it around.
- Add a layer of uncooked lasagna noodles (you're going to have to break them to make a layer).
- Smear ricotta cheese and pesto onto the noodles.
- Add a handful or two of fresh or frozen spinach
- Top with a layer of Parmesan and mozzarella cheeses.
- Repeat layers until you've run out of ingredients.
- The spinach is fluffy, so you're going to have to squish it down to make it all fit.
- Before closing the pot, put 1/4 cup of water into the empty pasta sauce jar and close and shake. Pour this saucy water over the top of everything.
- Now cover up and cook on low for 6 hours, or on high for about 3 to 4.
- You'll know it's done when the top layer begins to brown and the cheese is melted and bubbly. It will also pull a bit away from the sides.
- Taste-test a noodle to check texture.
***Review:
Overall I am surprised, I have never made any noodles in a crockpot and I wasn't sure how these would taste. This dish was a hit with almost the whole family.... not so much for the 8 & 5 year old who don't like lasagna anyway. I will be making this again!
**Tips:
Because I didn't have any,I made this without pesto, with barely any cottage cheese, frozen spinach and less mozzarella than it called for. Improvising is fine except when you mess with the water content. This dish was a hit with almost the whole family.... not so much for the 8 & 5 year old who don't like lasagna anyway.
Next time I will add garlic. I cooked it on High for 4 hours and then on warm for about 30 and the noodles were perfect! Let me know if you try it!
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