2 (15 ounce) containers
shredded mozzarella cheese
grated parmesan cheese
1 (10 ounce) packages
frozen chopped spinach, thawed and squeezed dry
1 (1 ounce) envelope
vegetable soup mix
2 (1 lb) jars
lasagna noodles, uncooked
- Combine ricotta, 1 cup mozarella, 1/4 cup parmesean, eggs, spinach, and soup mix.
- In 6 quart slow cooker, spread 1 cup sauce. Layer 4 lasagna noodles, broken to fit, then 1 cup sauce, and 1/2 ricotta mixture. Repeat. Top with remaning 4 noodles and 2 cups sauce. Reserve remaining sauce. Cook covered on low 5 to 6 hours.
- Sprinkle with remaining cheeses. Cover and cook 10 minutes. Let stand 10 minutes before serving. Serve with remaining sauce heated.
- recipe calls for 2 - 1lb 10oz jars of pasta sauce. Would not let me post it like that.