Recipe: Slow Cooker Lasagna

Last night John made dinner and it was awesome. John actually cooks a lot. When he's not working, John has the time to make more complicated things during the week, while I do the quick meals when I get home. Some times we tag team, like Wednesday night when we had stir fry. John made the rice, while I did most of the veggie portion.

Anyways...last night John made dinner and it was awesome. He made slow cooker lasagna.

(Picture from Real Simple)

It really was very easy to put together and I cannot recommend this enough. It has a ton of spinach, so you can feel confident you are getting your veggies. Its also cheesy, but not so cheesy that it upset my delicate digestive system. 

Ingredients

2 10-ounce packages of frozen chopped spinach (thawed and squeezed to remove excess moisture)

1 cup ricotta (we used low fat)

3/4 cups grated Parmesan

3 cups marinara (we used Prego, but will probably opt for something with less sugar next time. John noticed the sweetness, I did not)

6 lasagna noodles (not no boil)

1 1/2 cups grated mozzarella

Directions

1. In a bowl mix together spinach, ricotta, and 1/2 cup of Parmesan. In a second bowl, mix together the marinara sauce and 1/2 cup water.

2. Spread 3/4 cup of marinara mixture in the bottom of your slow cooker. Top with two noodles (break to fit if needed), 3/4 cup of the remaining marinara mixture, half of the spinach mixture, and 1/2 cup the mozzarella; repeat. Top with remaining noodles, marinara mixture, and Parmesan. 

3. Cover and cook on low until the noodles are tender, 3 1/2 to 4 hours. 

See...not too difficult, right? 

I also finished my cozy Dahlia color sweater last week. So soft I don't want to take it off (but I do so it won't stink)