(Weight Watchers Friendly Crock Pot Cooking, Day 14)
Here’s a perfect recipe for Meatless Mondays: Slow Cooker Spinach Lasagna.
Yes, you can make lasagna in the slow cooker.
Every time I make lasagna I think of my dad. He wasn’t a very adventurous eater, but he liked lasagna.
(I love how I can feel closer to him when I cook and/or eat his favorite foods. Food has such a power to connect us.)
I adapted this slow cooker spinach lasagna recipe slightly from Fix-It and Forget-It Lightly Revised & Updated: 600 Healthy, Low-Fat Recipes for Your Slow Cooker.
I added drained and squeezed dry chopped spinach.
And used cottage cheese instead of ricotta. Like my mom always did when we were growing up.
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Mom gave this slow cooker spinach lasagna an enthusiastic thumbs up.
Rod ate it without complaint. (Rod never complains about what I cook. Am I lucky or what?) But it wasn’t a favorite. He’s not really a red sauce guy.
So, next time I think I’ll make this slow cooker spinach lasagna with an alfredo sauce, which will make him much happier.
- 4-1/2 cups fat free, meatless spaghetti sauce
- ½ cup water
- 10 ounces frozen chopped spinach, defrosted, drained and squeezed dry
- 2 cups (16 ounces) non fat cottage cheese
- 2 cups shredded part-skim mozzarella cheese, divided
- ¾ cup grated Parmesan cheese, divided
- 1 large egg
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 8 ounces oven-ready lasagna noodles
- In a large bowl, stir together the spaghetti sauce and water.
- Make sure your spinach is as dry as possible.
- In another bowl, mix together the spinach, cottage cheese, 1-1/2 cups of the mozzarella cheese, ¼ cup of the Parmesan cheese, egg, Italian seasoning and garlic powder, until well blended.
- Spray your Crock Pot with nonstick cooking spray. (I used my 4-quart CrockPot. The recipe says to use a 4- or 5-quart.)
- Spread ¼ of the sauce in the bottom of the slow cooker. Top with ⅓ of the noodles, breaking them to fit.
- Spread the noodles with ⅓ of the spinach and cheese mixture, making sure the noodles are covered.
- Repeat the layers two more times.
- Spread your slow cooker spinach lasagna with the remaining sauce.
- Cover and Cook on LOW 4 to 5 hours. Sprinkle with remaining ½ cup mozzarella and ¼ cup grated Parmesan cheeses. Cover and let stand 10 minutes to allow the cheese to melt.
Source: Slightly adapted from Fix-It and Forget-It Lightly Revised & Updated: 600 Healthy, Low-Fat Recipes for Your Slow Cooker
*PointsPlus® for slow cooker spinach lasagna calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.
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