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Old 03-28-2009, 08:26 AM
Sandy1970's Avatar
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Spinach & Cheese Lasagna

2 (28 oz.) cans crushed tomatoes
3 cloves garlic, finely chopped
1 tsp. dried oregano
1 (15 oz.) container Ricotta
1/2 cup grated Parmesan
16 oz. grated part-skim mozzarella
12 lasagna noodles
1 (2 oz.) pkg. frozen chopped spinach, thawed & squeezed dry
Combine tomatoes, garlic, oregano & 1 tsp. salt in a large bowl. In a separate bowl, stir together ricotta, Parmesan and 3/4 of mozzarella
Spoon 1/4 of tomato mixture into bottom of a slow cooker. Top with a layer of noodles, breaking to fit, if necessary. Sprinkle 1/3 of spinach over noodles. Spoon 1/3 of ricotta mixture over spinach. Top with 1/4 of tomato mixture.
Repeat with 2 more layers of noodles, spinach, ricotta mixture & tomatoes. Top with a layer of noodles and remaining mozzarella.
Cook on low heat until noodles are soft & lasagna is warmed through, 2 to 3 hours.
*This recipe calls for regular lasagna noodles, not the no-boil variety.
*Don't care for spinach, or have extra cooked vegetable left over? Layer those in as a healthy alternative. Broccoli & mushrooms work well. Serves 8.
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