I’ve never tried making a pasta dish in the crock pot. Today I got creative and made a lasagna. I used the no boil lasagna sheets and made a spinach and ricotta filling (trying to get veggies in wherever I can). Everyone really liked it. I thought the pasta was a bit over cooked, so next time I’ll start checking at the 2 hour mark. You would never guess this came from a crock pot!
- 9 oz. fresh spinach leaves
- 15 oz. ricotta cheese
- 1 1/2 tsp. Italian seasoning
- 1/2 tsp. salt
- 3/4 c. grated pecorino romano cheese, divided
- 2 eggs, slightly beaten
- 1 lb. fresh mozzarella, sliced
- 1 26 oz. jar of pasta sauce
- 1 package of no boil lasagna noodles (12 sheets)
- In a food processor, pulse the spinach in two batches until finely chopped.
- In a medium bowl, combine spinach, ricotta, Italian seasoning, salt, 1/2 c. percorino, and eggs.
- Spray your crock with cooking spray. Add about 1/4 sauce to the crock; layer with the lasagna noodles (break the noodles if necessary to fit your crock; add a layer of the spinach ricotta mixture; then layer with mozzarella; then layer with about 1/4 c. sauce. Repeat until you get to the top layer, ending with sauce (my top layer was pasta, sauce, and pecorino). Sprinkle top layer with remaining 1/4 c. pecorino romano cheese.
- Cover and cook on HIGH for 3 hours (start checking at the 2 hour mark for desired doneness).
Crock Pot Lasagna Florentine: