Slow Cooker Lasagna
Prep time: 20 minutes
Total time: 3 hours and 50 minutes
Serves 6-8
This slow cooker lasagna couldn't be more simple (you don't have to pre-boil the noodles!) Just assemble and walk away. But before you do, watch Jess and Ali show you, step-by-step, how to do it.
ready to learn? just hit play.
ingredients
- 2 28-ounce cans
- crushed tomatoes
- 4 cloves
- garlic, finely chopped
- 2 tablespoons
- dried oregano
- 1/2 teaspoon
- kosher salt
- 1/4 teaspoon
- red pepper flakes
- 1/4 teaspoon
- freshly ground black pepper
- 2 15-ounce containers
- fresh ricotta
- 2 cups
- grated mozzarella (8 ounces)
- 1/4 cup
- grated Parmesan
- 16
- lasagna noodles (about 3/4 of a 1-pound box)
- 5 ounces
- baby spinach (about 6 cups packed)
directions
In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper (12 turns on pepper mill). In a separate bowl, mix the ricotta, 1 cup of the mozzarella and the Parmesan.
In the bottom of a 5 to 6-quart slow cooker, spread a thin layer of the sauce. Top with 4 of the noodles (breaking to fit as necessary.) Spread 1 1/2 cups of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 4 noodles, sauce and 1 cup mozzarella.
Cook on low, covered, until the noodles are tender—especially in the center of the lasagna, 3 to 3 1/2 hours.
helpful hints
- Be sure to cover the noodles completely with sauce so they don’t dry out
- Break the noodles to fit in the slow cooker as best you can; a little layering is okay
- Test the noodles for doneness by inserting a paring knife in the middle of the lasagna (if it goes in easily it’s done)
tools needed
5 to 6-quart slow cooker, 2 medium bowls, cutting board, chef’s knife, measuring spoons, measuring cups, 2 spoons
