Slow Cooker Vegetarian Lasagna | 12 Tomatoes

Step 1

Cook spinach according to package directions and let cool. Squeeze spinach in your hands to remove any excess moisture.Lightly grease the inside of a 5-6-quart slow cooker with non-stick spray. (For easier cleanup, skip the spray and add a disposable liner to the pot.)In a medium bowl, mix alfredo sauce with 1 cup Italian cheese.Spread 1/4 cheese sauce on the bottom of the your slow cooker. Cover the sauce with 3 lasagna noodles, making sure to break the noodles as necessary to fit the pot.Top the noodles with 1/3 spinach, 1/2 cup remaining Italian cheese and 1/4 remaining cheese sauce. Repeat the process so that you have a total of three layers.Place three noodles over the top of the lasagna. Spread the remaining sauce over the noodles, and sprinkle with the Parmesan cheese.Cover, turn the slow cooker on low, and cook for 3 1/2-4 1/2 hours. Turn off the heat about 10 minutes prior to serving.Slice and serve hot, garnished with more cheese.

Step 2

Cook spinach according to package directions and let cool. Squeeze spinach in your hands to remove any excess moisture.Lightly grease the inside of a 5-6-quart slow cooker with non-stick spray. (For easier cleanup, skip the spray and add a disposable liner to the pot.)In a medium bowl, mix alfredo sauce with 1 cup Italian cheese.Spread 1/4 cheese sauce on the bottom of the your slow cooker. Cover the sauce with 3 lasagna noodles, making sure to break the noodles as necessary to fit the pot.Top the noodles with 1/3 spinach, 1/2 cup remaining Italian cheese and 1/4 remaining cheese sauce. Repeat the process so that you have a total of three layers.Place three noodles over the top of the lasagna. Spread the remaining sauce over the noodles, and sprinkle with the Parmesan cheese.Cover, turn the slow cooker on low, and cook for 3 1/2-4 1/2 hours. Turn off the heat about 10 minutes prior to serving.Slice and serve hot, garnished with more cheese.