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Spinach-Artichoke Slow-Cooker Lasagna
Andre Lewis

Spinach-Artichoke Slow-Cooker Lasagna

The familiar dip becomes an actual dinner when it is layered with noodles, tomato sauce and ricotta. Frozen spinach must be squeezed nearly dry or the lasagna swims. Keep noodles away from the bare crock wall, where they can scorch before the center sets.
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Prep Time 30 minutes
Cook Time 4 hours 30 minutes
Total Time 5 hours
Servings: 8
Ingredients Method

Ingredients
  

  • 15 oz whole-milk ricotta cheese
  • 1 package 10 oz frozen chopped spinach, thawed and squeezed dry
  • 1 can 14 oz artichoke hearts, drained and chopped
  • 1 large egg
  • 1 cup finely grated Parmesan cheese divided
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 cups marinara sauce divided
  • 12 no-boil lasagna noodles
  • 3 cups shredded low-moisture mozzarella cheese divided

Method
 

  1. Mix the ricotta, spinach, artichokes, egg, 1/2 cup Parmesan, garlic powder, salt and pepper.
  2. Spread 3/4 cup marinara over the bottom of a greased 6-quart slow cooker.
  3. Break three noodles to fit over the sauce without letting their edges touch the bare crock.
  4. Layer one-third of the ricotta mixture, 3/4 cup marinara and 1/2 cup mozzarella over the noodles, then repeat twice.
  5. Finish with the last three noodles, remaining marinara, remaining mozzarella and remaining Parmesan.
  6. Cover and cook on low until a knife slides through the center noodles and the filling reaches 165°F, 4 to 4 1/2 hours.
  7. Turn off the cooker, uncover and rest the lasagna for 25 minutes before cutting into portions.