It’s two weeks before Christmas and with all the preparations for our family’s annual Christmas Eve dinner at my house, I’m thinking of quick and easy dishes to make for dinner. This recipe was sent to me by my Aunt and I’m going to give it a try for dinner tonight or tomorrow (I still have to go buy the ingredients). I’ll post back to let you know how it turns out.
2 containers (15 oz.) ricotta cheese (I used the large 2 lb. container)
2 c. shredded mozzarella cheese (about 8 oz.)
½ c. grated Parmesan cheese
2 eggs
1 pkg. (10 oz.) chopped spinach, thawed and squeezed dry
1 envelope of Lipton vegetable soup mix
2 jars (1 lb. 10 oz. each) spaghetti sauce
12 lasagna noodles, uncooked
1. Combine ricotta, 1 c. mozzarella cheese, ¼ c. Parmesan cheese, eggs, spinach, and soup mix.
2. in 6 qt. slow cooker (crock pot) spread 1 c. of spaghetti sauce; layer 4 noodles broken to fit; then 1 c. of spaghetti sauce and ½ of the ricotta mixture.
3. repeat, ending with 4 noodles and 2 c. of spaghetti sauce. Reserving remaining sauce. Cook covered on LOW 5 to 6 hours
4. Sprinkle with remaining cheeses, cover and cook 10 min. Let stand 10 minutes before serving, serve with remaining sauce.
Serves 8
Are you trying out this recipe? Let me know how you liked it in the comments.
