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Crockpot Spinach Lasagna

This recipe is quick, delicious and makes a convenient meal the whole family will enjoy. This is a must try!

Prep Time: 10 minutes

Nutritional Facts

Serving Size: 1 piece (1/12 of recipe)

  • Calories 180
  • Carbohydrate 22 g
  • Protein 10 g
  • Fat 6 g
  • Saturated Fat 2.4 g
  • Sugar 5 g
  • Dietary Fiber 4 g
  • Cholesterol 15 mg
  • Sodium 315 mg
  • Potassium 355 mg

This Recipe Serves 12

Ingredients

Cooking spray
1 cup low-fat ricotta cheese
1/4 cup freshly grated Parmesan cheese
1 1/4 cup part skim mozzarella shredded cheese, divided
1 10-ounce box frozen, chopped spinach, thawed and drained
24.5-ounce jarred lower sodium pasta tomato sauce
9 gluten-free lasagna noodles*
8-ounce can no-salt added tomato sauce

Instructions

  1. Spray a crock pot with cooking spray.
  2. In a medium bowl, mix together ricotta cheese, Parmesan cheese, ¼ cup mozzarella cheese and spinach.
  3. 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.
  4. 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.
  5. 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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