- 26 ounces prepared pasta sauce
- 10 ounces lasagna noodles (I like tinkyada brown rice)
- 11 ounces pesto (or by all means, make your own!)
- 15 ounces ricotta cheese
- 12 ounces baby spinach
- 1 cup grated parmesan cheese
- 16 ounces mozzarella cheese (sliced)
- 1/4 cup water
|Calories410Calories from Fat230|
|% DAILY VALUE|
|Calories from Fat230|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Megan H. a month ago
Very tasty and also easy. The pesto adds some extra flavor (and fat) that veggie lasagnas can sometimes lack. I often add mushrooms as well.
Jen 3 months ago
this was yum! added a layer of sweet potato and eggplant too!
Chontelle W. a year ago
Would never subject myself to this recipe ever again!
Tom V. a year ago
This is a great recipe. I mixed the pesto and ricotta and spread that on the noodles like I was buttering bread before placing the noodles in the pot. I added layers of sautéed onions and mushrooms and toasted walnuts, too.
Shantia a year ago
It was very good! I cooked on high for 2.5 hours and perfect!
Lori Sari a year ago
The flavors were good together but the noodles came out too mushy and the bottom and the top turned out too brown. Next time instead of 6 hours on low I will check it after 3 1/2 hours on low. Definitely a recipe you have to be around to babysit.
Sanders 2 years ago
Turned out great. So good two picky eating teens love it and put it on their top 5 list of favorite foods.
Michelle w. 2 years ago
This was the first lasagna I've ever made and it was sooo easy and SOO good!!!!
Leanna Loucks 2 years ago
So easy to make and so good. I added zucchini and next time I think I'll also add mushrooms. Only cooked on high for 2.5 hours.
Quentin S. 2 years ago
easy and turned ou well
Aloha 2 years ago
I made this dish for a potluck and it was delicious. Everyone loved it! Thank you so much for this amazing recipe.
Sara Eastley 2 years ago
I was quite sceptical that this would work..... but it did and the flavours were really nice. I am going to add to it next time to try and bulk it up but it did feed a family of 3 with a small piece leftover.
Melinda Ruch 2 years ago
Everyone loved this! I made it regular style in the oven 375 for 45 min and it was amazing.
Ellie 2 years ago
So delicious! Husband is always a bit sad on vegetarian nights but he said this is the best vege meal he'd ever had. Super easy to put together and really yummy. I cooked for 2.5 hours on high and it was perfectly cooked. Will definitely make this again.
Denise R. 2 years ago
Great!!! Easy and sooooo delicious, beside being healthy. My family loved it and it has become a favorite dish at home.
Jacklyn C. 3 years ago
This is a great no-stress way to bake a lasagna, but it's not as good as the regular old lasagna. The noodles are super soft and mushy after cooking it, which isn't my preference. Be careful how "tall" you make this in the pot or you'll be freezing half of it and eating it for a month.
Jess B. 3 years ago
Follow the tips from the website and comments below I cooked it on high for 2 & a half hours and i soaked the noodles in hot tap water for 20 minutes before putting them in the slow cooker. For this recipe i decided to make it more of a pasta bake instead of lasagna so i layered it with penne noodles. It came out great !
Tanya Barbeau 3 years ago
This recipe came out quite tasty. The only thing that I would do differently is not cook it so long.
Love, Laugh, Eat! M. 3 years ago
I've made many meatless lasagnas before and they are typically very good but this simply wasn't.. I keep trying to think how I can make this recipe better but for me spinach works better in a white lasagna.