Spinach and Feta Crock Pot Lasagna

Spinach and Feta Crock Pot Lasagna – Layers of spinach, feta and light ricotta nestled between sheets of lasagna noodles. The easiest Lasagna you will ever make! Just throw all the ingredients in the Crock Pot and walk away.

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We all know the deal around here. I take a classic recipe and add feta cheese to it, spinach, too, take a picture of it and eat. Ridiculous, I know, but always delicious.

I have been making *this* lasagna recipe for years now, but it wasn’t until last year that I finally tried a lasagna in the crock pot. WHOA! Life.Changing.
But, really, I wish I hadn’t waited that long to try slow cooked lasagna because,

A) Your house will smell insanely GOOD!
B) You will want to eat it immediately
C) It’s so easy, your 10 year old can make it.

Those no-boil lasagna noodles have literally changed my life. It’s like I’m saving myself at least 22.4 minutes every time I make lasagna for dinner. In this instance, I saved you and I a huge step in the way that we will prepare this lovely dinner.

All you will need to do is gather your ingredients, throw them in the crock pot in the order that I have given, and that’s it. That’s all. That’s a wrap. No stirring, no boiling, no rinsing, no waiting, no no no! Just place everything in the pot and walk away.

Come back in 4 hours to eat.

ENJOY!

SPINACH AND FETA CROCK POT LASAGNA

 

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PREP TIME

10 mins

COOK TIME

4 hours 00 min

TOTAL TIME

4 hours 30 mins

 

Layers of spinach, feta and light ricotta nestled between sheets of lasagna noodles.Just throw all the ingredients in the Crock Pot and walk away.

Serves: Serves 4 to 6

INGREDIENTS

• 4 cups tomato sauce
• 12 to 15 no boil lasagna noodles
• 1 container (32-ounces) Light Ricotta Cheese
• 1 cup crumbled feta cheese
• salt and fresh ground pepper, to taste
• 3 to 4 garlic cloves, chopped
• 2 teaspoons dried oregano, or to taste
• 1 teaspoon dried parsley
• 2 eggs, lightly beaten
• 1 bag (8-ounces) fresh baby spinach leaves
• 2-1/2 cups Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
• ½ cup shredded Parmesan Cheese, divided

INSTRUCTIONS

1. Lightly coat the inside of the crock pot with cooking spray.
2. Spread 1 cup tomato sauce on the bottom of the pot.
3. Arrange a layer of the no-boil lasagna noodles over the sauce. Set aside.
4. In a large mixing bowl, combine ricotta cheese, feta cheese, salt, pepper, chopped garlic, oregano, parsley and eggs; mix until thoroughly combined.
5. Add spinach and mix until well incorporated.
6. Spread ⅓ of the ricotta mixture over the pasta.
7. Sprinkle a layer of mozzarella and ⅓ of the parmesan cheese over the ricotta mixture.
8. Top with a cup of tomato sauce.1
9. Repeat these layers until all the ingredients have been used up .
10. Top the lasagna with a layer of lasagna noodles covered with tomato sauce and sprinkled with mozzarella and parmesan cheese.
11. Cover and cook on HIGH for 3-1/2 to 4 hours.
12. Turn off the crock pot and let stand 45 minutes, or until all the liquid is absorbed.
13. Cut and serve.

RECIPE FOUND AT : http://diethood.com