Spinach and Cheese Lasagna

Serves 8

Cost per Serving:



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2 28-oz. cans crushed tomatoes
3 cloves garlic, finely chopped
1 teaspoon dried oregano
1 15-oz. container ricotta
1/2 cup grated Parmesan
16 ounces grated part-skim mozzarella
12 lasagna noodles
2 10-oz. packages frozen chopped spinach, thawed and squeezed dry


Prep: 10 Minutes
Cook: 3 Hours

1. Combine tomatoes, garlic, oregano and 1 tsp. salt in a large bowl. In a separate bowl, stir together ricotta, Parmesan and 3/4 of mozzarella.

2. Spoon 1/4 of tomato mixture into bottom of a slow cooker. Top with a layer of noodles, breaking to fit, if necessary. Sprinkle 1/3 of spinach over noodles. Spoon 1/3 of ricotta mixture over spinach. Top with 1/4 of tomato mixture. Repeat with two more layers of noodles, spinach, ricotta mixture and tomatoes. Top with a layer of noodles and remaining mozzarella.

3. Cook on low heat until noodles are soft and lasagna is warmed through, 2 to 3 hours.

Created date

June 2009

Nutritional Information

Calories 494
Fat 20 g
Satfat 13 g
Protein 35 g
Carbohydrate 45 g
Fiber 11 g
Cholesterol 58 mg
Sodium 1346 mg