Prep time: 20 minutes
Total time: 3 hours 50 minutes
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.
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.
5 to 6-quart slow cooker, 2 medium bowls, cutting board, chef’s knife, measuring spoons, measuring cups, 2 spoons