Slow Cooker Spinach Lasagna
Slow Cooker Spinach Lasagna Recipe
This classic family favorite has all the flavor without slaving over a hot stove. Guaranteed to please!
- 2 containers (15 oz. ea.) ricotta cheese
- 2 cups shredded vegan mozzarella-style shreds
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry
- 1 envelope Lipton® Recipe Secrets® Vegetable Soup Mix
- 2 jars (1 lb. 8 oz. ea.) pasta sauce
- 12 lasagna noodles, uncooked
Calories
540
Calories from Fat
230
Total Fat
25g
Saturated Fat
14g
Cholesterol
135mg
Sodium
920mg
Total Carbs
48g
Dietary Fiber
4g
Sugars
8g
Protein
31g
Calcium
50%
Iron
20%
Vitamin C
15%
Vitamin A
120%
Directions
Email | Print1. Combine ricotta, 1 cup mozzarella, 1/4 cup Parmesan, eggs, spinach and Lipton® Recipe Secrets® Vegetable Soup Mix in medium bowl; set aside.
2. Spread 1 cup sauce in 6-quart slow cooker. Layer in 4 lasagna noodles, broken to fit, then 1 cup Sauce and 1/2 of the ricotta mixture; repeat. Top with remaining 4 lasagna noodles and 2 cups Pasta Sauce. Reserve remaining Sauce. Cook covered on LOW 5 to 6 hours.
3. Sprinkle with remaining cheeses. Cover and cook an additional 10 minutes. Let stand 10 minutes before serving. Serve with remaining Sauce, heated.