Slow Cooker Vegetable Lasagna
Combine ricotta, 1 cup shredded cheese, spinach and cream of broccoli dry soup mix in medium bowl; set aside.
Spread 1 cup Pasta Sauce in 6-qt slow cooker. Layer in 4 lasagna noodles, broken to fit, then 1/2 of the ricotta mixture and 1 cup pasta sauce; repeat. Top with remaining 4 lasagna noodles and remaining sauce. Cover and cook on Low 4 to 5 hours until noodles are tender.
Sprinkle with remaining cheese. Cover and cook 10 minutes until cheese melts. Let stand 10 minutes before serving.
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Last updated: February 28th, 2021
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