3. Spinach Lasagna
- Combine 2 containers of ricotta cheese, 1 cup of mozzarella, 1/4 cup of parmesan, 2 eggs, 1 box (10 oz.) of frozen chopped spinach, and 1 envelope of Lipton Recipe Secrets Kosher Vegetable Soup Mix in medium bowl; set aside.
- Spread 1 cup pasta sauce in a 6-qt slow cooker. Layer in 4 lasagna noodles, broken to fit, then 1 cup of sauce, and 1/2 of the ricotta mixture; repeat. Top with remaining 4 lasagna noodles and 2 cups of pasta sauce. Reserve remaining sauce. Cook covered on low for 5-6 hours.
- Sprinkle with remaining cheeses. Cover and cook an additional 10 minutes. Let stand 10 minutes with remaining sauce.
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