Slow Cooker Vegetarian Lasagna

Step 1

Cook spinach according to package directions and let cool. Squeeze spinach in your hands to remove any excess moisture.

Step 2

Lightly grease the inside of a 5-6-quart slow cooker with non-stick spray. (For easier cleanup, skip the spray and add a disposable liner to the pot.)

Step 3

In a medium bowl, mix alfredo sauce with 1 cup Italian cheese.

Step 4

Spread 1/4 cheese sauce on the bottom of the your slow cooker. Cover the sauce with 3 lasagna noodles, making sure to break the noodles as necessary to fit the pot.

Step 5

Top the noodles with 1/3 spinach, 1/2 cup remaining Italian cheese and 1/4 remaining cheese sauce. Repeat the process so that you have a total of three layers.

Step 6

Place three noodles over the top of the lasagna. Spread the remaining sauce over the noodles, and sprinkle with the Parmesan cheese.

Step 7

Cover, turn the slow cooker on low, and cook for 3 1/2-4 1/2 hours. Turn off the heat about 10 minutes prior to serving.

Step 8

Slice and serve hot, garnished with more cheese.