Crock-Pot Lasagna Recipe

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Category:	Category: Main Dishes

Ingredients:	Ingredients: 3 cans (14.4 ounces) crushed tomatoes 3 cloves garlic, finely chopped 2 T. dried oregano 1/2 t. kosher salt 1/4 t. red pepper flakes 1/4 t pepper 2 containers (15 ounces each) fresh ricotta 2 C. mozzarella 1/4 C. Parmesan 12 lasagna noodles 5 ounces baby spinach

Directions:	Directions: In a bowl combine the tomatoes, garlic, oregano, salt, red pepper and black pepper. In a separate bowl mix the ricotta, 1 cup of mozzarella and Parmesan. In the bottom of a 5 to 6 quart slow cooker, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup 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 3 noodles, sauce and 1 cup mozzarella. Cook low for 3 - 3 1/2 hours, check noodles in center. I have also added ground sausage to the tomato mixture.

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Crock-Pot Lasagna Recipe

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Category:

Ingredients:

Ingredients:

Directions:

Directions: