Slow Cooker Lasagna
Ingredients
The meat
-
1
pound
ground Italian sausage
The sauce
-
2
24-ounce jars
Italian pasta sauce
The noodles
-
16
uncooked
no-boil lasagna noodles
The cheese
-
32
ounces
part-skim ricotta cheese
-
2
cups
shredded Mozzarella cheese
-
½
cup
grated Parmesan cheese
The vegetables
-
2
cups
chopped fresh baby spinach
-
¼
cup
finely-chopped fresh basil
Instructions
- Cook the ground Italian sausage in a large pan until browned, then drain excess grease.
- Spray the insert of a large slow cooker with cooking spray.
- Layer 1 ½ cups of pasta sauce at the bottom of the slow cooker.
- Add a layer of lasagna noodles, breaking them as needed.
- Spread 1/3 of the ricotta cheese over the noodles.
- Sprinkle ½ cup of Mozzarella and 2 tablespoons of Parmesan cheese on top.
- Add 1/3 of the cooked ground meat and spinach, followed by 1 cup of pasta sauce.
- Repeat the layering process two more times.
- Finish with a layer of noodles, sauce, and remaining Mozzarella cheese.
- Cover and cook on high for 3-4 hours or on low for 6-8 hours until noodles are tender.
- Sprinkle remaining Parmesan and fresh basil on top before serving.
Nutrition Facts (estimated)
Servings
10-12
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
25g
Sodium
800mg
Cholesterol
50mg
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