Italian Sausage and Spinach Lasagna Slow Cooker Casserole
Equipment
- Slow Cooker
- Large Skillet
- Mixing Bowl
Ingredients
- 1 pound Italian sausage, casings removed
- 1 small onion, diced
- 2 cloves garlic, minced
- 24 ounces marinara sauce
- 1 teaspoon Italian seasoning
- 10 ounces frozen spinach, thawed and squeezed dry
- 8 lasagna noodles, broken into thirds
- 15 ounces ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Brown the Italian sausage in a large skillet over medium heat. Add the diced onion and minced garlic and cook until the onion softens.
- Stir in the marinara sauce and Italian seasoning. Season with salt and pepper and let the mixture simmer for a few minutes.
- In a slow cooker, spread a thin layer of the sausage sauce on the bottom. Add a layer of broken lasagna noodles.
- Spread half the ricotta cheese over the noodles, then add half the spinach and a third of the mozzarella.
- Repeat the layers with more sauce, noodles, ricotta, spinach, and mozzarella.
- Finish with the remaining sauce and the rest of the mozzarella and Parmesan cheese.
- Cover and cook on low for 4 hours until the noodles are tender.
Notes
Squeeze the spinach very well before adding it so the casserole does not turn watery. Break the noodles into uneven pieces so they fit without large gaps. Leftovers reheat well in the microwave with a splash of water to keep the layers moist.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet, Mixing Bowl
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet, Mixing Bowl