Ingredients:

  • 15 oz ricotta cheese
  • 10 oz frozen chopped spinach, thawed and squeezed completely dry
  • 1 large egg, beaten
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 24 oz marinara sauce
  • 9 to 12 lasagna noodles, uncooked
  • 3 cups shredded mozzarella cheese
  • 1/4 cup water or vegetable broth

Instructions:

  1. Mix the filling. In a large mixing bowl, combine the ricotta, squeezed dry spinach, beaten egg, Parmesan, oregano, salt, and pepper. Stir until the mixture is a uniform, pale green color and the spinach is evenly distributed.
  2. Prep the base. Spread 1/4 cup of marinara sauce across the bottom of the slow cooker. Note: This creates a barrier so the bottom noodles don't stick.
  3. First noodle layer. Lay 3-4 uncooked lasagna noodles across the bottom, breaking them gently to fit the oval shape of the slow cooker.
  4. Layer the cheese. Spread 1/3 of the ricotta spinach mixture over the noodles. This should be a velvety layer that covers the pasta completely.
  5. Add sauce and mozzarella. Drizzle more marinara over the ricotta and sprinkle with a handful of mozzarella.
  6. Repeat layers. Repeat the process — noodles, ricotta mixture, sauce, mozzarella — until all ingredients are used. End with a generous layer of mozzarella on top.
  7. Add hydration liquid. Carefully pour 1/4 cup of water or broth around the edges of the lasagna. Note: Don't pour it in the center or you'll disturb the layers.
  8. Slow cook. Cover with the lid and cook on High for 3 hours or Low for 6 hours until the noodles are tender when pierced with a fork.
  9. Optional brown finish. Remove the inner pot and place it under the oven broiler for 3-5 minutes until the cheese is mahogany colored and bubbling.
  10. Rest. Let the lasagna rest for 15 minutes before slicing.