Crockpot Spinach Lasagna

I know I know, you’re thinking, you’ve posted a crorckpot lasagna before, but that one was more for summer, featuring lots of fresh and delicious veggies, and this is a little more traditional, sans the meat. So, if your looking for another easy dinner you can just toss in the crock pot, give this one a whirl. It did take me about 30 minutes to prep everything and get it in the crockpot, primarily because I forgot to thaw the spinach, OOPS! If you’re ready to take this one for a little rendezvous with your crockpot, heres all you need to do!

Ingredients:

  • 1 box of lasagna noodles (uncooked)
  • 2 cups Mozzarella cheese
  • 2 – 15 oz. containers of ricotta cheese
  • 1 frozen package of spinach
  • 2 regular sized jars of your preferred pasta sauce (I used Prego basil and garlic)
  • 1 package of dried vegetable soup mix (I couldn’t find that so I used Knorr vegetable mix!)
  • 2 eggs

Instructions:
In a large bowl mix together the ricotta cheese, 1 cup of mozzarella cheese, 2 eggs, spinach, and vegetable mix and set aside

In the crockpot add about a cup of the sauce spreading it evenly across the bottom. Then use about 3 or 4 noodles breaking them to fit the shape of the crock pot.

Then add another layer of the sauce and then on top of that half of the ricotta mixture.


Once you have done this repeat the same layers again (sauce, noodles, sauce, ricotta) and then top with the remaining pasta sauce. Cover and cook on high for 4-5 hours.


During the last ten or fifteen minutes, add the rest of the mozzarella cheese so that it can melt on top. Then cut and serve!

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