Time: 3 hours 50 minutes
Complexity: easily
Servings: 8

"Busy housewives, this recipe is for you!" shares Alex Caspero. "I love homemade lasagna in the winter, but I don't like standing over the stove for long periods of time. A slow cooker makes the whole process really simple: no need to boil noodles, prep vegetables, or try to create neat layers."

Ingredients:

• 4 cups marinara sauce
• 8-9 lasagna sheets (preferably whole wheat)
• 2 and 1/4 cups semi-skimmed ricotta
• 3/4 cup green peas, thawed if frozen
• 3 cups young spinach leaves
• 3 cups thinly sliced ​​zucchini (about 3-4 small zucchinis)
• 3/4 tbsp. grated mozzarella
• Finely chopped fresh parsley for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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pasta lasagna, peas, ricotta cheese, spinach, zucchini

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Preparation:

Step 1
• Lightly spray the inside of a slow cooker with cooking spray. Spread 1/2 cup marinara sauce over the bottom of the slow cooker, then add a layer of noodles (you may need to break the noodles to fit them in a single layer).
Step 2
• Top the noodles with 3/4 cup ricotta, 1/4 cup green peas, 1 cup baby spinach leaves, 1 cup sliced ​​zucchini, and 3/4 cup marinara sauce. Repeat with two more layers of noodles, ricotta, vegetables, and sauce, for a total of three layers. Finish with a final layer of noodles, the remaining marinara sauce, and a sprinkle of mozzarella.
Step 3
• Cover and cook on high for 3 hours or on low for 5-6 hours. Turn off the slow cooker and let the lasagna rest for at least 30 minutes before serving (it should set slightly). Sprinkle with parsley and serve.

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