Spray a crock pot with cooking spray.
In a medium bowl, mix together ricotta cheese, Parmesan cheese, ¼ cup mozzarella cheese and spinach.
Spread 1 cup pasta sauce on bottom of crock pot. Arrange 3 noodles side by side on top of sauce, break noodles apart to fit, if needed.
Spread about 1/3 cup of ricotta-spinach mixture on top of noodles. Repeat layering with pasta sauce, noodles and ricotta spinach mixture 2 more times. Top with remaining pasta sauce and canned tomato sauce. Sprinkle top with 1 cup mozzarella cheese.
Place cover on crock pot. Cook on low setting for 2-3 hours or until done (cooking times vary based on crock pot).
*This recipe was tested with gluten-free lasagna noodles, but whole-wheat lasagna noodles could be used.
MAKE IT GLUTEN-FREE: Confirm all ingredients are gluten-free and this recipe can be made gluten-free.
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|Serving Size: 1 Serving (104g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 21 (48%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 8.2mg||3 %|
|Sodium 75mg||3 %|
|Potassium 110mg||3 %|
|Total Carbohydrate 2.1g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 1.5g|
|Protein 4g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 44
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