Slow-Cooker Spinach Lasagne Rollups

Ingredients for Slow-Cooker Spinach Lasagne Rollups

• 450g lasagne noodles (not no-boil)

• 1 (450g) container ricotta

• 300g shredded mozzarella

• 80g grated Parmesan

• 1 tablespoon Italian seasoning

• 2 large eggs

• 1 (275g) package frozen chopped spinach, thawed and excess water squeezed out

• 2 (675g) jars marinara sauce, divided

In a large pot of boiling salted water, cook the lasagne noodles according to the instructions on the box until barely al dente. Drain and set aside.

Meanwhile, in a large bowl, mix the ricotta, mozzarella, Parmesan, Italian seasoning, and eggs. Stir in the spinach.

Pour 1/2 jar of marinara sauce into the bottom of a slow cooker, spreading evenly.

Cut each lasagne noodle in half crosswise. Spread about 1 heaping tablespoon ricotta mixture across one noodle half. Roll up the noodle and place it in the slow cooker, seam-side down. Continue with the remaining noodles and ricotta mixture.

Pour 1 jar of marinara sauce over the top of the rollups. Cover and cook on high for 3 hours. Pour the remaining 1/2 jar of sauce into the slow cooker and allow to heat through before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.