A delightful and easy-to-make vegetarian lasagna prepared in a slow cooker, perfect for a comforting meal.
In a mixing bowl, combine the diced tomatoes and marinara sauce.
Mixing the sauces ensures an even flavor throughout the dish.
Spray the slow cooker bowl with nonstick cooking spray.
This prevents the lasagna from sticking to the sides.
Spread a layer of the sauce mixture at the bottom of the slow cooker.
A sauce base prevents the noodles from sticking to the bottom.
Layer lasagna noodles over the sauce, breaking them to fit as needed.
Ensure the noodles cover the sauce evenly for a uniform layer.
Spread a portion of ricotta cheese over the noodles, followed by mozzarella cheese.
Use a spoon to spread the cheese evenly.
Add a layer of fresh spinach over the cheese.
Press the spinach lightly to create a compact layer.
Repeat the layers of sauce, noodles, cheese, and spinach until all ingredients are used, finishing with a layer of sauce and mozzarella cheese on top.
Ensure the top layer is fully covered with sauce and cheese to prevent drying out.
Cover the slow cooker and cook on low for 2.5 to 3 hours or on high for 1.5 to 2 hours.
Check the lasagna towards the end of cooking to ensure the noodles are tender.
Let the lasagna rest for 10 minutes before serving.
Resting allows the layers to set, making it easier to slice.
