Slow Cooker Mexican Spinach Lasagna
Prep Time: 20 minutes
Cooking Time: 4 hours on high, 8 hours on low
This is delicious. Lower the sodium and fat by cutting back on the amount of shredded cheese. Three cups is plenty. If your family enjoys both Mexican food and lasagna, then this will be a hit. You can substitute pasta sauce for the tomato sauce. You can use your favorite salsa, we have used mango salsa and the taste was great. This meal is fast to put together compared to traditional lasagna since there is NO chopping or precooking, just layering.
1 can (28 ounces) diced tomatoes, canned
1 jar (24 ounces) salsa, mild
1 cup tomato sauce
2 can (15 ounces each) black beans, canned, rinsed and drained
1 container (15 ounce) ricotta cheese, low fat
1 package (15 ounce) spinach, frozen, chopped, thawed and squeezed dry
4 cups cheese, jack or Mexican blend, shredded
1/2 teaspoon pepper, black, ground
1/2 teaspoon salt
8 ounces lasagna noodles, oven-ready
In a large bowl mix black beans, diced tomatoes (with juice), salsa and tomato sauce. In a medium bowl mix the ricotta cheese, spinach, 1/2 cup of the cheese and pepper. Cover the bottom of the slow cooker with about 1 1/2 cups of the tomato mixture. Add a layer of the oven ready lasagna noodles (break to fit when necessary). Spread 1/3 of the ricotta/spinach mixture over the noodles. Sprinkle 1 cup of the cheddar/jack cheese over the ricotta/spinach. Spread about 1/4 of the remaining tomato/bean mixture on top of the cheddar/jack cheese. Repeat starting with another layer of noodles two more times. Finish with one final layer of noodles and the remaining tomato sauce. Cover and cook on low for 4 1/2 to 5 hours. Sprinkle with the remaining cheddar/jack cheese and cover for about 5 more minutes or until cheese melts. Let cool for 10 minutes for less messy serving.
Per Serving About: 510 calories, 21 g fat, 15 g saturated fat, 0 g trans fat, 28 g protein, 54 g carbohydrates, 8 g dietary fiber, 1360 mg sodium