Slow Cooker Spinach Lasagna

Preparation Time20 mins Cooking Time300 mins Makes 8 servings

This classic family favorite has all the flavor without slaving over a hot stove. Guaranteed to please!

Nutritional Information

Calories

540 (1 serving)

Calories from Fat

230 (1 serving)

Total Fat

25g (1 serving)

Saturated Fat

14g (1 serving)

Cholesterol

135mg (1 serving)

Sodium

920mg (1 serving)

Total Carbs

48g (1 serving)

Dietary Fiber

4g (1 serving)

Sugars

8g (1 serving)

Protein

31g (1 serving)

Calcium

50% (1 serving)

Iron

20% (1 serving)

Vitamin C

15% (1 serving)

Vitamin A

120% (1 serving)

Ingredients List
  1. 2 containers (15 oz. ea.) ricotta cheese
  2. 2 cups shredded vegan mozzarella-style shreds
  3. 1/2 cup grated Parmesan cheese
  4. 2 eggs
  5. 1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry
  6. 1 envelope Lipton® Recipe Secrets® Vegetable Soup Mix
  7. 2 jars (1 lb. 8 oz. ea.) pasta sauce
  8. 12 lasagna noodles, uncooked

Directions

Print

1. Combine ricotta, 1 cup mozzarella, 1/4 cup Parmesan, eggs, spinach and Lipton® Recipe Secrets® Vegetable Soup Mix in medium bowl; set aside.

2. Spread 1 cup sauce in 6-quart slow cooker. Layer in 4 lasagna noodles, broken to fit, then 1 cup Sauce and 1/2 of the ricotta mixture; repeat. Top with remaining 4 lasagna noodles and 2 cups Pasta Sauce. Reserve remaining Sauce. Cook covered on LOW 5 to 6 hours.

3. Sprinkle with remaining cheeses. Cover and cook an additional 10 minutes. Let stand 10 minutes before serving. Serve with remaining Sauce, heated.