Crock Pot Lasagna with feta and spinach
I have never made lasagna in the crock pot before, but now that I have I will be hard pressed to make it any other way. Of course, it doesn't hurt that there is feta cheese in here, which I have a love affair with. I used the no-boil noodles with this recipe and it came out perfect. Now I just have to share this recipe because you need to have it! You really, really do. It's that good. And, you're welcome!
4 cups (that's that great big size can) tomato sauce
10-12, (or whatever you can fit in your crock pot) no-boil lasagna noodles
32 ounces Ricotta cheese (I used regular, but light works great too)
1 cup crumbled feta cheese
salt and pepper to taste
Garlic powder - amount; whatever floats your boat. We love garlic so I used 1 tablespoon
2 teaspoons dried oregano
1 teaspoon dried parsley
2 large eggs, lightly beaten
1 bag of fresh baby spinach leaves
2 1/2 cups shredded part-skim Mozzarella cheese
3/4 to 1 cup shredded Parmesan cheese
Lightly coat the inside of the crock pot with cooking spray.
Spread 1 cup tomato sauce in the bottom of pot.
Arrange a layer of the lasagna noodles over the sauce.
In a large bowl, combine ricotta cheese,feta cheese, salt, pepper, garlic powder, oregano, parsley and eggs; mix to thoroughly combine. Add spinach (I trimmed the stems and rolled the leaves in a bundle and then sliced... but that's just me.) Stir again to incorporate the spinach in the mix.
Spread 1/3 of the mixture over the pasta. Sprinkle a layer of mozzarella and 1/3 of the Parmesan cheese over the ricotta mixture.
Top with a cup of tomato sauce.
Repeat these layers until all ingredients have been used up.
Top with a final layer of lasagna noodles, cover with tomato sauce and sprinkle remaining mozzarella and Parmesan cheese.
Cover and cook on HIGH for 3 1/2 to 4 hours. Turn off and let stand, uncovered for 35-40 minutes to let the liquid be absorbed.
Prepare to be in love!
This is adapted from diethood.com