Slow Cooker Spinach Lasagna

We really love spinach lasagna once in a great while. Because with all that cheese it's really wonderful but something we choose to limit. I have a recipe for normal ol' spinach lasagna made in the oven, and it's a good one. But recently I saw a recipe for spinach lasagna made in a slow cooker, and I immediately knew I had to try it. So I did. But I changed just a few things to suit our taste, decreasing the cheese just slightly, and increasing the spinach from 10 ounces to 16 ounces. So if you prefer more cheese and less spinach, you could certainly change it up. The other change was that I used Newman's Own Pesto and Tomato sauce, simply because I saw it and it sounded good. You could absolutely substitute your own favorite sauce, but I do think you want something with a lot of flavor, since there aren't any other seasonings added.

Slow Cooker Spinach Lasagna

2 containers (16 ounces each) cottage cheese (or ricotta)
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 eggs
16 ounces frozen chopped spinach, thawed and squeezed dry
2 jars (24 ounces each) Newman's Own Pesto and Tomato Sauce
12 large lasagna noodles, uncooked

--In medium bowl, combine cottage cheese, 1 cup mozzarella, Parmesan cheese, eggs, and spinach.
--In slow cooker, spread 1 cup tomato sauce. Layer 4 lasagna noodles, broken to fit, then 1 cup pasta sauce and 1/2 of the spinach/cheese mixture; repeat. Top with remaining 4 lasagna noodles and 2 cups tomato sauce. Cook covered on LOW 5 to 6 hours.
--Sprinkle with remaining mozzarella cheese. Cover and cook an additional 10 minutes. Let stand 10 minutes before serving.


Now, if you're serving this to company the day that you make it, don't count on it looking pretty.


But the next day when you have the leftovers for lunch? Look how lovely!

My only other thought is that for lasagna, this came together very quickly and easily. Definitely a keeper!