Spinach and Cheese Lasagna

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Nutritional Information

Amount per serving
  • Calories: 494
  • Fat: 20g
  • Saturated fat: 13g
  • Protein: 35g
  • Carbohydrate: 45g
  • Fiber: 11g
  • Cholesterol: 58mg
  • Sodium: 1346mg


  • 2 28-oz. cans crushed tomatoes
  • 3 cloves garlic, finely chopped
  • 1 teaspoon dried oregano
  • Salt
  • 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


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