By Lisa Thomas, Member Services
2 28 ounce cans of crushed tomatoes
3 garlic cloves (I love garlic and usually add more)
1 tsp. dried oregano
1 15 ounce container ricotta
½ cup grated Parmesan
16 oz grated part-skim mozzarella
12 lasagna noodles
16 ounce bag spinach
Step 1 – combine tomatoes, garlic, oregano and 1 tsp. salt in a large bowl. In a separate bowl, stir together ricotta, Parmesan, and ¾ of mozzarella.
Step 2 – Spoon ¼ of tomato mixture into bottom of slow cooker. Top with a layer of noodles, breaking to fit if necessary. Sprinkle 1/3 of spinach over noodles. Spoon 1/3 of ricotta mixture over spinach. Top with ¼ of tomato mixture. Repeat with two more layers of noodles, spinach, ricotta mixture and tomatoes. Top with a layer of noodles and remaining mozzarella.
Step 3 – Cook on low heat until noodles are soft and lasagna is warmed through, 2-3 hours.
Hints and Tips:
- Feel free to add what you want. This is a vegetarian version but I’ve added cooked sausage, other veggies like sliced zucchini and mushroom, shredded carrot, you name it. Create your own layers!
- Test for doneness by inserting a sharp paring knife into the noodles. It should pierce them easily.
- Use regular lasagna noodles…not the no-boil variety.
Lisa joined Club Greenwood in September of 1997. She is originally from California and is a graduate of the University of California at Davis with a degree in Electrical Engineering. Lisa met her husband, Art, skiing in California, and together they have raised four children: Arthur, Alyssa, Shelby, and Kendyl. She enjoys the outdoors, do-it-yourself renovations, and spending time with her grandchild, Owen.
Contact Lisa: LISAT@CLUBGREENWOOD.COM