I’ve made quite a few pasta dishes in my slow cooker, but, I think this Spinach Lasagna Roll-Up dish is the best pasta dish I have made in my slow cooker.
To begin, I boiled a 1lb. box of lasagna noodles until they were barely al dente, about 10 minutes. I rinsed them under cool water and set them aside. I then made the filling by combining ricotta cheese, shredded mozzarella, grated parmesan, Italian seasoning, eggs, and chopped spinach. For the spinach I used a 10oz. package of frozen chopped spinach that I thawed overnight and then squeezed the excess water out of.
Next, I poured about 12oz. (1 1/2 cups) of marinara sauce in the bottom of my slow cooker, reserving the remaining marinara sauce. I then laid out a few of the lasagna noodles and cut them in half crosswise and spread a tablespoon of the ricotta mixture across each half. I then rolled them and placed them seam-side down in my slow cooker. I continued this process until I was out of ricotta mixture. I only had about 2 or 3 lasagna noodles remaining. Once the bottom of my slow cooker was filled with the roll-ups, I spread a little sauce on the noodles before placing the remaining roll-ups on top to prevent them from sticking together while cooking.
Finally, I poured an entire jar of marinara sauce over all of the roll-ups and set my slow cooker to cook on high for 3 hours.
After the 3 hours, I poured the remaining 12 oz. of sauce over the roll-ups and left it on high for a few more minutes so the sauce could warm up.
I then carefully removed the roll-ups using a large spoon and transferred them to a dish. Unfortunately this picture doesn’t make them look all that appetizing (I was losing the sunlight), but trust me it was good. Next time I might add some mushrooms to the mixture as well and also, plan on serving this when I am having people over. This made a fair amount and I was eating left-overs for a week (lunch & dinner). Definitely got tired of it by Wednesday… LOL!
Slow Cooker Spinach Lasagna Roll-Ups
1 pound lasagna noodles (not no-boil)
1 16oz. container ricotta cheese*
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 tablespoon Italian seasoning
2 large eggs
1 10oz. package frozen chopped spinach, thawed and excess water squeezed out
2 24oz. jars marinara sauce
*I used whole milk ricotta
In a large pot of salted boiling water cook the lasagna noodles per the package directions until barely al dente, drain and set aside.
In a large bowl combine the ricotta, mozzarella, parmesan, Italian seasoning, eggs and spinach. Stir until well combined.
Pour half a jar of marinara sauce into the bottom of a slow cooker, spreading the sauce evenly. Set the remaining sauce aside.
Cut each of the lasagna noodles in half crosswise and spread a tablespoon of the ricotta mixture across each half. Roll the noodle up and place seam-side down in the slow cooker. Repeat with the remaining noodles and ricotta mixture. Spread a little sauce over the noodles when layering them on top of one another.
Pour 1 jar of sauce over the roll-ups and cover the slow cooker and set to cook on high for 3 hours. Pour the reserved half jar of sauce into the slow cooker and allow to hear through before serving.
Recipe from Slow Cooker Family Favorites