Fall Favorites: Slow-Cooker Lasagna

October is finally here. And it seems like only yesterday that I shared my engagement news with you. In less than three weeks, I’ll be a married lady! So, you can imagine how busy I’ve recently been. Last-minute meetings and decisions have been occupying any free time that should come my way, so when I find a recipe such as the one below, I jump on it with all my might!

This one is perfect, because it cooks while you’re working, studying, shuttling kids to and from after-school activities, or anything else that life throws your way. And… it makes for wonderful leftovers. The cleanup is a breeze, too. Just the slow cooker insert and a few bowls to wash, and you’re done!

There’s nothing better than a filling, slow cooker meal to feed a busy family during the week. Have a favorite slow cooker recipe? Share it below!

Slow Cooker Spinach Lasagna
Adapted from: Real Simple

2 (10 oz.) pkgs chopped, frozen spinach, thawed and squeezed to remove excess moisture
1 c ricotta cheese
3/4 c grated Parmesan
2 cloves garlic, minced
3 c marinara sauce
6 lasagna noodles (not no-boil)
2 c grated mozzarella

In a bowl, mix together the spinach, ricotta, 1/2 cup of the Parmesan, and the garlic. In a second bowl, mix together the marinara sauce and 1/2 cup water.

Spread 3/4 cup of the marinara mixture in the bottom of a 4 to 6-quart slow cooker. Top with 2 noodles (breaking to fit), 3/4 cup of the remaining marinara mixture, half the spinach mixture, and 1/2 cup of the mozzarella; repeat. Top with the remaining noodles, marinara mixture, mozzarella and Parmesan.

Cover and cook on low until the noodles are tender, 3-1/2 to 4 hours.