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Monday, September 10, 2012

SLOW COOKER SPINACH LASAGNA


Slow Cooker Spinach Lasagna

SERVES: 8   PREP TIME: 20 minutes   COOK TIME: 5 hours


INGREDIENTS

  • 2 containers ( 15 oz. ea.) ricotta cheese
  • 2 cups shredded mozzarella cheese (about 8 oz.)
  • 1/2 cup grated Parmesan cheese
  • 2 eggs
  • 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
  • 1 envelope Lipton® Recipe Secrets® Vegetable Soup Mix
  • 2 jars (1 lb. 8 oz. ea.) Ragu® Old World Style® Pasta Sauce
  • 12 lasagna noodles, uncooked
DIRECTIONS
Combine ricotta, 1 cup mozzarella, 1/4 cup parmesan, eggs, spinach and Lipton® Recipe Secrets® Vegetable Soup Mix in medium bowl; set aside.
Spread 1 cup Pasta Sauce in 6-quart slow cooker. Layer in 4 lasagna noodles, broken to fit, then 1 cup Pasta Sauce and 1/2 of the ricotta mixture; repeat. Top with remaining 4 lasagna noodles and 2 cups Pasta Sauce. Reserve remaining Pasta Sauce. Cook covered on LOW 5 to 6 hours.
Sprinkle with remaining cheeses. Cover and cook an additional 10 minutes. Let stand 10 minutes before serving. Serve with remaining Pasta Sauce, heated.
Tastes even better the next day.
ENJOY!!!

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