Ingredients
Scale
- 1 T olive oil
- 1 medium onion, chopped
- 1 large garlic clove, minced
- 1 tsp Kosher salt, divided
- ½ tsp pepper, divided
- 1 lb ground chicken
- 32 oz jar prepared marinara sauce
- 1 tsp dried oregano
- ¼ cup chopped fresh basil
- 12 oz package frozen chopped spinach, thawed with all liquid sqeezed out
- 2 cups ricotta cheese
- 2 cups mozzarella
- 1 cup shredded parmesan, divided
- 8 oz lasagna noodles, uncooked
- 4 T water, divided
Instructions
- Add olive oil to a large frying pan over medium high heat. Add the onion to the pan and cook until soft, about 3-4 minutes. Add garlic and cook an additional minute. Add ground chicken to the pan, sprinkle half the salt and pepper. Cook chicken until no pink remains, breaking it up with the back of a wooden spoon as it cooks.
- Stir in marinara, oregano, and basil leaves into the pan. Lower heat and allow sauce to simmer while you prepare the spinach and cheese mixture.
- Squeeze as much liquid as possible from the thawed spinach. In a medium sized bowl, stir together drained spinach, ricotta, mozzarella, half the parmesan, and the remaining salt and pepper.
- Add 1/3 of sauce to bottom of cooker. Top with half the noodles, broken into pieces, in a double layer. Sprinkle 2 T of water over top of the noodles. Layer half of the spinach and cheese mixture on top of the noodles. Repeat the layers – sauce, noodles, spinach mixture. Add final layer of sauce on top of the spinach mixture, and sprinkle with the remaining parmesan cheese.
- Cook in slow cooker on high for 4-6 hours.