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Slow Cooker Pesto Spinach Lasagna Recipe
1 (26-ounce) jar prepared pasta sauce
1 (10-ounce) box lasagna noodles (or whatever noodles you have around, penne is also tasty!)
1 (11-ounce) container pesto (or by all means, make your own!)
1 (15-ounce) container ricotta cheese
1 (12-ounce) bag baby spinach (you can also shove extra veggies or meat in to your liking!)
1 cup grated Parmesan cheese
16 ounces mozzarella cheese
• Use a 4 quart slow cooker.
• Put a spoonful of pasta sauce (about 1/4 cup) into the bottom of your cooker and swirl it around.
• Add a layer of uncooked lasagna noodles (you're going to have to break them to make a layer).
• Smear ricotta cheese and pesto onto the noodles.
• Add a handful or two of baby spinach
• Top with a layer of Parmesan and mozzarella cheese.
•Repeat layers until you've run out of ingredients.
• Before closing the pot, put 1/4 cup of water into the empty pasta sauce jar and close and shake.
• Pour this saucy water over the top of everything.
• Now cover up and cook on low for 6 hours, or on high for about 3 to 4.
• You'll know it's done when the top layer begins to brown and the cheese is melted and bubbly.
• It will also pull a bit away from the sides.
• Taste-test a noodle to check texture.
• Uncover, and let it sit for 10 to 15 minutes before serving.
o The spinach is fluffy, so you're going to have to squish it down to make it all fit.
The secret to worthwhile vegetarian lasagna: Throw in pesto!
The source for all my favorite slow cooker meals: http://crockpot365.blogspot.com/2010/09/slow-cooker-pesto-spinach-lasagna.html?m=1