Slow Cooker Pesto Spinach Lasagna

Slow Cooker Pesto Spinach Lasagna


1 (26oz) jar prepared pasta sauce
1 (10oz) box lasagna noodles
1 (11oz) jar pesto
1 (15oz) container reduced fat ricotta cheese
1 (12oz) bag baby spinach
1 cup grated Parmesan
4 cups mozzarella cheese
1/4 cup water


Use a 4 qt. slow cooker (mine is actually a bit larger...maybe 6 qt?)  Put a spoonful of pasta sauce (~1/4 cup) into the bottom of the crock and swirl it around to cover.  Add a layer of uncooked lasagna noodles (break them to make a complete layer).  Smear ricotta and then pesto onto the noodles.  Add a handful or two of spinach.  Top with some Parmesan and mozzarella.  Repeat until you've run out of ingredients.  The spinach is fluffy so you're going to have to squish in down to make it all fit.  Before closing the pot, put 1/4 cup water into the empty pasta sauce jar and close and shake.  Pour this saucy water over the top of everything.  Now cover and cook on low for 6 hours or on high for 3-4.  You'll know it's done when the top layer begins to brown and the cheese is melted.  It will also pull a bit away from the sides.  Taste-test a noodle to check for texture.  Uncover and let sit for 10-15 minutes before serving.


This was a good one and if you know me than you know how I love to mix spinach into anything and everything.  I have 2 crock pots and one cooks a bit hotter than the other.  Next time I make this I will use my "less hot" crock pot.  I think I'll also be lazy and used frozen boxed spinach because....HELLO! 5 hours later I had my fresh spinach all rinsed clean.  Luke at this really well.  Leta did too after she won the battle of "I will feed myself with this spoon and my fingers."  I recommend removing the shirt of the almost 18 month old baby before losing this battle.