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2 1o ounce packages chopped frozen spinach, thawed and squeezed to remove excess moisture

1 cup ricotta

3/4 cup grated parmesan (3 ounces)

3 cups marinara sauce

6 regular lasagna noodles (not no-boil)

1 1/2 cups grated mozzarella (6 ounces)

2 tablespoons olive oil

2 teaspoons red wine vinegar

kosher salt and black pepper

In a bowl mix together the spinach, ricotta and 1/2 cup of the parmesan. In a second bowl mix together the marinara sauce and 1/2 cup water.

Spread 3/4 cup of the marinara mixture in the bottom of a 4 to 6 quart slow cooker.

Top with noodles (breaking to fit) 3/4 cup of the remaining marinara mixture, half the spinach mixture and 1/2 cup of the mozzarella, repeat. Top with the remaining noodles, marinara sauce, mozzarella and parmesan.

Cover and cook on low until the noodles are tender, 3 1/2 to 4 hours.


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