Slow Cooker Cheesy Spinach Lasagna
This lasagna is slow-cooked to extra tasty perfection, with clean ingredients everyone is sure to enjoy.
Servings: 12 people
Calories: 269kcal
Ingredients
- 1 tablespoon olive oil
- 5 ounces baby spinach package or 6 cups packed baby spinach
- 48 ounces marinara sauce jars, no sugar added
- 1 cup ricotta cheese reduced-fat
- 1 cup cottage cheese low-fat
- 1 cup mozzarella cheese part-skim
- 1/4 cup parmesan cheese grated
- 1 teaspoon dried oregano
- 12 whole-wheat lasagna noodles uncooked (break in half)
- basil fresh, for garnish
Instructions
- 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, including marinara, 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.
Nutrition
Serving: 1cup | Calories: 269kcal | Carbohydrates: 34g | Protein: 12g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 302mg | Fiber: 5g | Sugar: 11g |
| SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9