Slow Cooker Spinach Pesto Lasagna

I never thought lasagna in a slow cooker could be so good.  I am the type of girl that spends HOURS, cutting vegetables, making the sauce, cooking the meat, assembling.  So I never would have in a million years thought that a lasagna that you just throw together and forget about in a slow cooker could be so good.

But it was.

Ingredients:

• 1 (26-ounce) jar prepared pasta sauce 
• 1 (10-ounce) box lasagna noodles (regular ones.  Not the no-boil ones.) 
• Pesto, or you can buy some.  (11oz) 
• 1 (15-ounce) container ricotta cheese 
• 1 (12-ounce) bag baby spinach 
• 1 cup grated Parmesan cheese 
• 16 ounces mozzarella cheese, shredded 
• 1/4 cup water
• Slow Cooker.  Mine is a 6qt.

*Parmesan cheese is guesstimated.  I sprinkled until it looked good.

Directions:

1. Put some of the sauce in the bottom of the slow cooker, about a 1/4cup and smooth it around.
2. Cover the sauce with the RAW noodles.  You will have to break them to make it fit.  Rectangle noodle will not fit perfectly in a oval slow cooker, unless you are Chuck Norris and then the noodles will bend for you.
3. Spread some ricotta on top of the noodles to cover.
4. Spread some pesto on the ricotta.
5. Sprinkle about 2 handfuls of baby spinach on top.
6. Sprinkle the Parmesan Cheese.
7. Sprinkle on the Mozzerella Cheese.
8. Spread some pasta sauce.
9. REPEAT until you use everything up ending with a cheese layer. I got three layers. 
10. Take the 1/4 cup water and put it in the pasta jar.  Shake, then pour over the top.
11. Cover and cook on high for 3 to 4 hours or low for about 6 hours. 
12. It is done when the top is browned and bubbly.  It also pulls away from the sides a bit.  Let sit for 10-15 minutes before eating.   Enjoy!! 

Pesto

Just a basic pesto recipe, with a little twist on the original.

Ingredients:

• 2 cups fresh basil, packed
• 1/3 cup pine nuts and chopped walnuts, mixed (or just choose one type.  I did half and half)
• 1/2 cup grated Parmesan-Reggiano or Romano cheese
• 1/2 cup extra virgin olive oil
• 3 medium sized garlic cloves, minced
• salt and pepper to taste

 

Directions :

1. In a food processor add the basil and nuts.  Pulse a few times.
2. Add the garlic and pulse a few more times.
3. Turn on the food processor and slowly add the olive oil, while it is running.  Make sure to stop the machine and scrape the sides down so you get it all mixed together.
4. Add the cheese and pulse again until blended.
5. Add salt and pepper to taste.

Enjoy!