Pesto-Spinach Lasagna:
Ingredients:
1 (26-ounce) jar prepared pasta sauce
1 (10-ounce) box lasagna noodles
1 (11-ounce) container pesto
1 (15-ounce) container ricotta cheese
1 (12-ounce) bag baby spinach
1 cup grated Parmesan cheese
16 ounces mozzarella cheese, sliced
1/4 cup water
Directions:
Place a spoonful of pasta sauce (about 1/4 cup)
into the bottom of your crockpot and swirl it around. Add a layer of uncooked
lasagna noodles (you're going to have to break them to make a layer). Smear
ricotta cheese and pesto onto the noodles. Add a handful or two of baby
spinach, and top with a layer of Parmesan and sliced mozzarella cheese. Repeat
layers until you've run out of ingredients. You may have to squish it down to
make it fit. Before closing the pot, put 1/4 cup of water into the empty pasta
sauce jar and close and shake. Pour this saucy water over the top of
everything.
Cover and cook on low for 6 hours, or on high for
about 3 to 4. You'll know it's done when the top layer begins to brown and the
cheese is melted and bubbly. It will also pull a bit away from the sides.
Uncover, and let it sit for 10 to 15 minutes before serving.
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