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In keeping with my newfound love of using the slow cooker during the hot, humid summer, here's another slow cooker recipe. This is perhaps the least labor-intensive lasagna ever - no need to precook the noodles, no need to buy those special no-boil noodles, and the layering is super simple - and it was a big hit with everyone!

Slow Cooker Pesto Spinach Lasagna
-26 oz. jar pasta sauce
-10 oz. uncooked lasagna noodles (regular, not no-boil)
-15 oz. ricotta cheese
-8 oz. prepared pesto
-10 oz. baby spinach
-1 cup grated Parmesan cheese
-12 oz. mozzarella cheese slices
-1/4 cup water

In a slow cooker (mine is 5 quarts; original recipe uses 4 quarts), spread 1/4 cup of pasta sauce in the bottom of the stoneware. Add a layer of uncooked lasagna noodles (you'll have to break them to make them fit). Drop small spoonfuls of ricotta cheese, then pesto, in a layer over the noodles. Add one or two handfuls of spinach. Top with a layer of Parmesan cheese and mozzarella slices. Repeat the layers until you run out of ingredients or room – press down on the layers to make more room. Layers:

1. sauce and noodles

2. ricotta and pesto

3. spinach, Parmesan and mozzarella

If you have sauce left over, top the final layer with the rest of the sauce. Then put 1/4 cup water into the empty sauce jar, cover, and shake. Pour this saucy water over the top of everything. Cover and cook on low for 6 hours, or on high for 3-4 hours*. The lasagna is done when the top layer begins to brown and the cheese is melted and bubbly. Taste-test a noodle for doneness.

Uncover and let sit for 10-15 minutes before serving.

*Due to more recent food safety regulations, many newer-model slow cookers are much hotter and cook much more quickly (which kind of defeats the purpose of a slow cooker, but I digress). In my newer-model cooker, the lasagna was done on low in 3 hours. You know how yours cooks, so adjust accordingly.

recipe from here


( 1 comment — Leave a comment )
Apr. 15th, 2013 09:07 am (UTC)
It looks amazing. I just love slow cooker lasagna because it tastes like you spent all day making it without all of the work.
( 1 comment — Leave a comment )