Recipe: Slow Cooker Spinach Lasagna

SLOW COOKER SPINACH LASAGNA

2 containers (15 oz. each) ricotta cheese
2 cups shredded mozzarella cheese (about 8 oz.)
1/2 cup grated Parmesan cheese
2 eggs
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
1 envelope Lipton Recipe Secrets Vegetable Soup Mix
2 jars (1 lb. 10 oz. each) Ragu Old World Style Traditional Pasta Sauce
12 lasagna noodles, uncooked

In medium bowl, combine ricotta, 1 cup mozzarella, 1/4 cup parmesan, eggs, spinach and Lipton Recipe Secrets Vegetable Soup Mix.

In 6-quart slow cooker, spread 1 cup Pasta Sauce. Layer 4 lasagna noodles, broken to fit, then 1 cup Pasta Sauce and 1/2 of the ricotta mixture; repeat. Top with remaining 4 lasagna noodles and 2 cups Pasta Sauce. Reserve remaining Pasta Sauce.

Cook covered on LOW 5 to 6 hours.

Sprinkle with remaining cheeses. Cover and cook an additional 10 minutes. Let stand 10 minutes before serving.

Serve with remaining Pasta Sauce, heated.

Servings: 8
Source: Lipton