Slow Cooker Vegetable Lasagna

Name: Slow Cooker Vegetable Lasagna
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 10
Cuisine: Italian
Ingredients: 1 container (1 kg.) part-skim ricotta cheese; 2 cups (500 mL) Italian blend shredded cheese, divided; 1 box (300 g.) frozen chopped spinach, thawed and squeezed dry; 1 package Knorr® Cream of Broccoli Dry Soup Mix; 2 jars (640 mL. ea.) pasta sauce; 12 lasagna noodles, uncooked

Vegetarian

Looking for something tasty? Why not try making our Slow Cooker Vegetable Lasagna dish. Visit our website to view the full recipe!

4 H

Cooking Time
15 MINS

Prep Time
10 People

Serves

1 container (1 kg.) part-skim ricotta cheese
2 cups (500 mL) Italian blend shredded cheese, divided
1 box (300 g.) frozen chopped spinach, thawed and squeezed dry
1 package Knorr® Cream of Broccoli Dry Soup Mix
2 jars (640 mL. ea.) pasta sauce
12 lasagna noodles, uncooked

Combine ricotta, 1 cup (250 mL) shredded cheese, spinach and Knorr® Cream of Broccoli Dry Soup Mix in medium bowl; set aside.
Spread 1 cup (250 mL) Pasta Sauce in 6-qt (6-L) slow cooker. Layer in 4 lasagna noodles, broken to fit, then 1/2 of the ricotta mixture and 1 cup (250 mL) pasta sauce; repeat. Top with remaining 4 lasagna noodles and remaining Pasta Sauce. Cover and cook on LOW 4 to 5 hours until noodles are tender.
Sprinkle with remaining cheese. Cover and cook 10 minutes until cheese melts. Let stand 10 minutes before serving.