Slow Cooker Pesto Spinach Lasagna Recipe

Wednesday, January 1, 2025

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Slow Cooker Pesto Spinach Lasagna Recipe

The Ingredients.

serves 8

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.

Directions:

• 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!