Slow Cooker Cheesy Spinach Lasagna
Slow Cooker Cheesy Spinach Lasagnan is a main course that serves 12. One serving contains 217 calories, 13g of protein, and 6g of fat. For $1.22 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe from Skinny Ms requires parmesan cheese, oregano, olive oil, and reduced fat ricotta cheese. From preparation to the plate, this recipe takes about 6 hours. This recipe is typical of Mediterranean cuisine. 11905 people found this recipe to be scrumptious and satisfying. With a spoonacular score of 98%, this dish is spectacular. Try Slow Cooker Cheesy Lasagna With Sausage and Beef, Slow-Cooker Spinach Alfredo Lasagna, and Slow Cooker Turkey and Spinach Lasagna for similar recipes.
Servings: 12
Ingredients:
1 (5 ounce) package baby spinach or 6 cups packed baby spinach
Fresh basil for garnish
1 cup low-fat cottage cheese
2 (24 ounce) Jars marinara sauce, no sugar added
1 cup (part skim) mozzarella cheese
1 tablespoon olive oil
1 teaspoon dried oregano
1/4 cup grated parmesan cheese
1 cup reduced fat ricotta cheese
12 whole wheat lasagna noodles, uncooked (break in half)
Equipment:
frying pan
bowl
slow cooker
Cooking instruction summary:
Add oil to a large skillet, add spinach and cook over low heat just until wilted, about 3-5 minutes.
Combine in a medium bowl ricotta cheese, cottage cheese, mozzarella cheese, and oregano.
Add 1 cup marinara to the bottom of the slow cooker. Next, add a layer of broken lasagna noodles, spread 1/4 of cheese mixture over noodles, next top with 1/4 of wilted spinach. Repeat the layers until all the ingredients are used up. I prefer to add cheese last.
Cover and cook until noodles are al dente and cheese is bubbly. Cook on low-heat 4-5 hours or high heat 2-3 hours. Remove the lid and add parmesan to the top. Turn off the slow cooker and allow the casserole to sit for 15 minutes before cutting. Serve garnished with fresh basil and additional parmesan, if desired.
Recommend a 6 quart slow cooker, or approximately that size.
Step by step:
1. Add oil to a large skillet, add spinach and cook over low heat just until wilted, about 3-5 minutes.
2. Combine in a medium bowl ricotta cheese, cottage cheese, mozzarella cheese, and oregano.
3. Add 1 cup marinara to the bottom of the slow cooker. Next, add a layer of broken lasagna noodles, spread 1/4 of cheese mixture over noodles, next top with 1/4 of wilted spinach. Repeat the layers until all the ingredients are used up. I prefer to add cheese last.Cover and cook until noodles are al dente and cheese is bubbly. Cook on low-heat 4-5 hours or high heat 2-3 hours.
4. Remove the lid and add parmesan to the top. Turn off the slow cooker and allow the casserole to sit for 15 minutes before cutting.
5. Serve garnished with fresh basil and additional parmesan, if desired.Recommend a 6 quart slow cooker, or approximately that size.
Nutrition Information:
covered percent of daily need
