Italian

Spinach and Feta Crock Pot Lasagna is for Dinner.

Spinach and Feta Crock Pot Lasagna takes 20 minutes to prepare.

Spinach and Feta Crock Pot Lasagna takes 240 minutes to cook.

Spinach and Feta Crock Pot Lasagna makes 20 servings.

The ingredients for Spinach and Feta Crock Pot Lasagna are:

Chunky vegetable marinara sauce:
~2 summer squash - bite sized pieces
~ 1/2 large eggplant - bite sized pieces
~1 large red onion - diced
~1 large bell pepper (I prefer red or orange) - diced
~cremini mushrooms - sliced
~white wine - approx. 3-4 oz
~olive oil - about 4 tbsp.
~crushed garlic - about 5 tbsp.
~dried oregano - approx. 3 tbsp.
~dried Italian seasoning - approx. 3 tbsp.
~black pepper - to taste
~8 small cans of No Salt Added diced tomatoes

Lasagna:
~24-30 no boil lasagna noodles
~2 containers light ricotta cheese (32 oz each)
~ 2 cups crumbled feta cheese (I used reduced fat Athenos)
~black pepper to taste
~crushed garlic - 5+ tbsp. (to taste)
~dried oregano - approx. 3 tbsp.
~dried Italian seasoning - approx. 3 tbsp.
~dried parsley - approx. 3 tbsp.
~4 eggs - lightly beaten
~2 bags (8 oz each) fresh baby spinach
~5 cups shredded, low-moisture, part-skim mozzarella cheese
~1 cup shredded parmesan cheese

Here is how you make Spinach and Feta Crock Pot Lasagna:

Marinara sauce:~heat olive oil in a large pot then added chopped onion - cook until soft then add garlic and cook for less than a minute~deglaze pan with white wine~add all chopped veggies, diced tomatoes and seasonings~simmer for at least 30 minutesLasagna:~In two large mixing bowls, thoroughly combine ricotta cheese, feta cheese, pepper, garlic, oregano, parsley and eggs. Half of each ingredient per bowl.~Add spinach and mix until well incorporated~Spray inside of crock pots with cooking spray~spread 1 cup of sauce on the bottom of each pot~arrange a layer of the noodles over the sauce (I had to break some of them to make an even layer - rectangular noodles, oval pot~spread 1/3 of the ricotta mixture over the pasta~sprinkle a layer of mozzarella and 1/3 of the parmean cheese over the ricotta~top with a cup of tomato sauce~Repeat layers -- Sauce-Noodles-Ricotta mix-Mozzarella-Parm -- until the ingredients are used up~Top the lasagna with a layer of noodles covered with tomato sauce and sprinkled with mozzarella and parmesan cheese~Cover and cook on high for 3.5-4 hours~Turn off the crock pot and let stand for 45 minutes or until the liquid is absorbed~Cut and serveServing Size:?Makes two large crock pots - approx 10 servings each

The nutritional information for Spinach and Feta Crock Pot Lasagna is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 415.7

• Total Fat: 17.6 g
• Cholesterol: 71.6 mg
• Sodium: 821.0 mg
• Total Carbs: 37.1 g
• Dietary Fiber: 6.7 g
• Protein: 28.6 g

Spinach and Feta Crock Pot Lasagna is Italian cuisine.