SPINACH AND FETA CROCKPOT LASAGNA

SPINACH AND FETA CROCKPOT LASAGNA image

Categories Cheese

Yield 4 to 6 people

Number Of Ingredients 12

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
Â½ cup shredded Parmesan Cheese, divided

Steps:

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 â of the ricotta mixture over the pasta. Sprinkle a layer of mozzarella and â 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.