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Title: Slow-Cooker Lasagna
Categories: Cheese, Pasta, Herbs, Vegetables
Yield: 5 servings

1 lb Whole-milk ricotta cheese
- (about 2 cups)
10 oz Box frozen spinach; thawed,
- squeezed dry
3 oz Fine grated Parmesan
1/2 c Lightly packed, roughly
- chopped basil leaves; more
- for topping
5 cl Garlic; grated or pressed
1 ts Dried oregano
1 ts Onion powder
Salt & black pepper
Olive oil
32 oz Jar good-quality marinara
- sauce
9 Lasagna noodles
8 oz Shredded mozzarella

In a large bowl, stir together the ricotta, spinach,
Parmesan, basil, garlic, oregano, onion powder, 1/4
teaspoon salt and a generous amount of black pepper.

Lightly grease the bottom and sides of a 6 to 7 quart
slow cooker with olive oil. Ladle about 1 cup of the
marinara sauce in the bottom of the slow cooker, and
spread it evenly.

Make two layers: Lay 3 lasagna noodles on top of the
sauce, breaking the noodles to make a roughly even
layer. (This doesn’t need to be perfect; it’s fine if
the noodles overlap slightly, and if there are small
spots the noodles don’t cover.) Ladle about ¾ cup of
sauce on top of the noodles and spread evenly. Evenly
dollop about half of the ricotta mixture over the sauce,
and use the back of a fork to press it into a roughly
even layer. Sprinkle about a third of the shredded
mozzarella over the ricotta. Repeat to make one more
layer, using three noodles, the ¾ cup sauce, the
remaining half of the ricotta mixture, then about half
of the remaining mozzarella.

To finish, lay down the remaining 3 lasagna noodles and
spread with the remaining sauce. (Reserve the remaining
mozzarella.) Cover and cook on low until the internal
temperature in the center is at least 140 degrees and
the noodles are tender, 3 hours 30 minutes to 4 hours.

Turn off the slow cooker and sprinkle the top of the
lasagna with the remaining mozzarella. Remove the crock
from the base that contains the heating element and let
the lasagna rest with the lid on for 20 to 30 minutes,
otherwise it will fall apart when you try to slice it.
Sprinkle the top with more torn basil, to your taste.
Cut the lasagna with a knife and scoop out servings with
a spatula to serve.

By: Sarah DiGregorio

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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