Tuesday, May 4, 2021

Slow Cooker Lasagna

· 2 cups shredded mozzarella cheese, divided
· 1 (15 ounce) container ricotta cheese
· 1 (10 ounce) package frozen spinach, thawed and patted dry
· 1 pound mild Italian sausage
· 1 jar pasta sauce
· 1 teaspoon Italian seasoning
· Salt, to taste
· ½ cup water
· 9 lasagna noodles, no boil variety

1. In a medium bowl, combine 1 cup mozzarella, the ricotta cheese and the spinach.
2. In a skillet, brown the sausage and drained. Add the sauce, Italian seasoning, salt and water to the sausage.
3. Spread 1 cup of sauce on the bottom of the slow cooker that has been sprayed with cooking spray. Layer 3 lasagna noodles on top, breaking to fit if necessary.
4. Put another layer of sauce on top of the noodles, then ½ the cheese mixture and then 3 more lasagna noodles. Then more of the sauce, the rest of the cheese mixture and 3 lasagna noodles.
5. Finally, add the last of the sauce and 1 cup mozzarella.
6. Cook on low for 3 to 4 hours or until noodles are tender.

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