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Slow Cooker Lasagna

Active Time: 20 minutes   |   Total Time: 3 hours 50 minutes   |   Serves Serves 6-8  |   Watch Video

  • 2 28-ounce cans crushed tomatoes
  • 4 cloves garlic, finely chopped
  • 2 tablespoons dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon freshly ground black pepper
  • 2 15-ounce containers fresh ricotta
  • 2 cups grated mozzarella (8 ounces)
  • 1/4 cup grated Parmesan
  • 16 lasagna noodles (about 3/4 of a 1-pound box)
  • 5 ounces baby spinach (about 6 cups packed)

In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper (12 turns on pepper mill). In a separate bowl, mix the ricotta, 1 cup of the mozzarella and the Parmesan.

In the bottom of a 5 to 6-quart slow cooker, spread a thin layer of the sauce. Top with 4 of the noodles (breaking to fit as necessary.) Spread 1 1/2 cups of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 4 noodles, sauce and 1 cup mozzarella.

Cook on low, covered, until the noodles are tender—especially in the center of the lasagna, 3 to 3 1/2 hours.

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Slow Cooker Lasagna

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