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Spinach and Feta Crock Pot Lasagna
Layers of spinach, feta and light ricotta nestled between sheets of lasagna noodles.Just throw all the ingredients in the Crock Pot and walk away.
Prep Time
10
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
30
minutes
mins
Course:
Dinner
Cuisine:
Italian
Keyword:
crock pot recipes, lasagna recipes, slow cooker recipes
Servings:
6
servings
Author:
Katerina | Diethood
Ingredients
4
cups
tomato sauce
12
to 15
no boil lasagna noodles
1
container
(32-ounces) Light Ricotta Cheese
1
cup
crumbled feta cheese
salt and fresh ground pepper
, to taste
3
to 4 garlic cloves
, chopped
2
teaspoons
dried oregano
, or to taste
1
teaspoon
dried parsley
2
eggs
, lightly beaten
1
bag
(8-ounces) fresh baby spinach leaves
2-1/2
cups
Shredded Low-Moisture Part-Skim Mozzarella Cheese
, divided
1/2
cup
shredded Parmesan Cheese
, divided
Instructions
Lightly coat the inside of the crock pot with cooking spray.
Spread 1 cup tomato sauce on the bottom of the pot.
Arrange a layer of the no-boil lasagna noodles over the sauce. Set aside.
In a large mixing bowl, combine ricotta cheese, feta cheese, salt, pepper, chopped garlic, oregano, parsley and eggs; mix until thoroughly combined.
Add spinach and mix until well incorporated.
Spread 1/3 of the ricotta mixture over the pasta.
Sprinkle a layer of mozzarella and 1/3 of the parmesan cheese over the ricotta mixture.
Top with a cup of tomato sauce.
Repeat these layers until all the ingredients have been used up .
Top the lasagna with a layer of lasagna noodles covered with tomato sauce and sprinkled with mozzarella and parmesan cheese.
Cover and cook on HIGH for 3-1/2 to 4 hours.
Turn off the crock pot and let stand 45 minutes, or until all the liquid is absorbed.
Cut and serve.
Nutrition
Calories:
399
kcal
|
Carbohydrates:
48
g
|
Protein:
21
g
|
Fat:
13
g
|
Saturated Fat:
7
g
|
Cholesterol:
94
mg
|
Sodium:
1409
mg
|
Potassium:
671
mg
|
Fiber:
4
g
|
Sugar:
8
g
|
Vitamin A:
1070
IU
|
Vitamin C:
11.9
mg
|
Calcium:
405
mg
|
Iron:
4
mg