Cooking lasagna in your slow cooker rather than in the oven keeps it super moist and cheesy--just like lasagna should be. You can easily assemble this dish in the slow cooker ahead of time and refrigerate it. Just be sure to let the slow cooker come to room temperature before starting it so that the cook time is accurate. Serve with a green salad, if desired. Source: Everyday Slow Cooker

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large nonstick skillet over medium-high. Add the onion, and cook, stirring often, until just tender, about 5 minutes. Add the mushrooms and garlic; cook, stirring often, 2 minutes. Add the spinach; cook until the spinach just begins to wilt, about 1 minute. Remove from the heat. Sprinkle the vegetables with 1/8 teaspoon each of the salt and pepper. Add the marinara and tomato sauce, stirring to combine.

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  • Stir together the ricotta, basil, egg, 1 1/4 cups of the Italian cheese blend, 1/4 cup of the Parmesan, and the remaining 1/8 teaspoon each salt and pepper in a bowl.

  • Coat the inside of a 6-quart slow cooker with cooking spray. Spread 1 cup of the marinara mixture into the bottom of the slow cooker. Arrange 3 noodles over the marinara, breaking the noodles to fit the slow cooker as necessary. Top with half of the cheese mixture and 1 cup of the marinara mixture. Repeat the layers once, beginning with the noodles and ending with the marinara mixture. Place the remaining 3 noodles over the marinara. Spread the remaining marinara mixture over the noodles. Sprinkle with the remaining 3/4 cup Italian cheese blend and 1/4 cup Parmesan. Cover and cook on LOW until the noodles are tender, 4 to 5 hours.

Nutrition Facts

321 calories; 13 g total fat; 6 g saturated fat; 607 mg sodium. 39 g carbohydrates; 6 g fiber; 7 g sugar; 18 g protein;

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