Dark's Kitchen
Serves 6-8

2 pkg frozen spinach
2 C Italian cheese blend, grated, divided
3/4 C Parmesan cheese, grated, plus extra for garnish
2 jars Alfredo sauce
1 pkg lasagna noodles


Cook spinach according to package directions and let cool.

Squeeze spinach, in hands, to remove excess moisture.

Lightly grease a 5-6 quart crock pot with non-stick spray.

In a medium bowl, mix alfredo sauce and 1 cup Italian cheese.

Spread 1/4 cheese sauce on the bottom of crock pot.

Cover sauce with 3 lasagna noodles, breaking as needed, to fit.

Top noodles with 1/3 spinach, 1/2 C Italian cheese, and 1/4 remaining cheese sauce.

Repeat for a total of three layers.

Place three noodles on top.

Spread remaining sauce over noodles. Sprinkle with Parmesan.

Cook on low for 3 1/2-4 1/2 hours.
Crock Pot Vegetarian Lasagna
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