Filled with spinach, ricotta, parmesan and mozzarella cheese, this Skinny Crockpot Lasagna is super easy to make and pure vegetarian comfort food. Who knew that making a phenomenal vegetarian lasagna in a slow cooker was that simple?
Season lightly with salt and generously with freshly cracked pepper. (It might be easier to use your hands rather than a fork or a spoon to mix). Set aside.
Arrange the first layer of noodles over the sauce. You'll probably need to break a few sheets to cover the empty spots, and that's okay.
Top pasta with 1 cup tomato sauce, one-third of the spinach ricotta mixture and another layer of noodles. Repeat twice until you get three complete layers. Finish with a layer of noodles.
Top with ½ cup tomato sauce and sprinkle with ½ cup shredded mozzarella.
Cover and cook on high for 3 - 3 ½ hours. Turn off the slow cooker completely (including the "warm" option), and let it stand for at least 45 minutes or until all the moisture is absorbed. Top with grated parmesan and chopped parsley (optional), cut and serve.
Skinny Spinach And Ricotta Crockpot Lasagna https://www.notenoughcinnamon.com/skinny-spinach-and-ricotta-crockpot-lasagna/