Lunch: Crockpot Spinach Lasagna

This recipe is quick, delicious and makes a convenient meal the whole family will enjoy. This is a must try!

This recipe includes superfoods such as:

Spinach

Health benefits of Crockpot Spinach Lasagna

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

Cooking spray
1 cup low-fat ricotta cheese
1/4 cup freshly grated Parmesan cheese
1 1/4 cup part skim mozzarella shredded cheese, divided
1 10-ounce box frozen, chopped spinach, thawed and drained
24.5-ounce jarred lower sodium pasta tomato sauce
9 gluten-free lasagna noodles*
8-ounce can no-salt added tomato sauce

Instructions

Spray a crock pot with cooking spray.
In a medium bowl, mix together ricotta cheese, Parmesan cheese, ¼ cup mozzarella cheese and spinach.
Spread 1 cup pasta sauce on bottom of crock pot.  Arrange 3 noodles side by side on top of sauce, break noodles apart to fit, if needed.
Spread about 1/3 cup of ricotta-spinach mixture on top of noodles. Repeat layering with pasta sauce, noodles and ricotta spinach mixture 2 more times. Top with remaining pasta sauce and canned tomato sauce. Sprinkle top with 1 cup mozzarella cheese.
Place cover on crock pot. Cook on low setting for 2-3 hours or until done (cooking times vary based on crock pot).
*This recipe was tested with gluten-free lasagna noodles, but whole-wheat lasagna noodles could be used.
MAKE IT GLUTEN-FREE: Confirm all ingredients are gluten-free and this recipe can be made gluten-free.

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