Vegetarian Lasagna
Everyone loves lasagna, but who likes all the hard work? An easier way? Layer no-boil noodles, sauce, frozen spinach, and shredded cheese in your slow cooker. Buon appetito!
Equipment
- medium bowl
Ingredients
8 main-dish servings
- 1 Jar 25 To 26 Ounces Marinara Sauce Or Homemade Marinara Sauce
- 1 Can 14½ Ounces Diced Tomatoes In Juice
- 1 Package 8 To 9 Ounces No-Boil Lasagna Noodles (12 To 15 Noodles)
- 1 Container 15 Ounces Part-Skim Ricotta Cheese
- 6 Ounces Shredded Italian Cheese Blend Or Mozzarella Cheese 1½ Cups
- 1 Package 10 Ounces Frozen Chopped Spinach, Thawed And Squeezed Dry
- 1 Cup Frozen Veggie Crumbles
Instructions
- In medium bowl, combine marinara sauce and tomatoes with their juice.
- Spray 4½- to 6-quart slow-cooker bowl with nonstick cooking spray.
- Spoon 1 cup tomato-sauce mixture into bowl.
- Arrange one-fourth of noodles over sauce, overlapping noodles and breaking into large pieces to cover as much sauce as possible.
- Spoon about ¾ cup sauce over noodles, then top with one-third of ricotta (generous ½ cup) and ½ cup shredded cheese.
- Spread half of spinach over cheese.
- Repeat layering, beginning with noodles and using frozen crumbles instead of spinach; repeat layering using remaining spinach.
- Place remaining noodles over spinach, then top with remaining sauce and shredded cheese.
- Cover slow cooker with lid and cook as manufacturer directs on Low for 2½ to 3 hours or on High for 1½ to 1¾ hours or until noodles are very tender.
Nutritional Information
Calories: 380 kcal