Slow Cooker Spinach Lasagna Recipe

Why I’ll Love This Recipe

I enjoy this recipe because the slow cooker takes care of most of the work while I focus on other things. The noodles become perfectly tender, the cheeses melt into every layer, and the spinach adds freshness and nutrition. I also appreciate that this lasagna is ideal for meal prep, family dinners, and even entertaining since I can prepare it ahead of time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• lasagna noodles
• ricotta cheese
• shredded mozzarella cheese
• grated Parmesan cheese
• fresh spinach, chopped
• marinara sauce
• egg
• onion, finely diced
• garlic cloves, minced
• olive oil
• Italian seasoning
• dried basil
• salt
• black pepper
• chopped fresh parsley for garnish (optional)

Directions

1. I lightly grease the slow cooker with olive oil or nonstick cooking spray.
2. I combine the ricotta cheese, egg, Parmesan cheese, chopped spinach, garlic, Italian seasoning, basil, salt, and black pepper in a large mixing bowl.
3. I spread a thin layer of marinara sauce across the bottom of the slow cooker.
4. I arrange a layer of uncooked lasagna noodles over the sauce, breaking them as needed to fit.
5. I spread part of the ricotta and spinach mixture evenly over the noodles.
6. I sprinkle a generous layer of shredded mozzarella on top.
7. I repeat the layers of marinara sauce, noodles, ricotta mixture, and mozzarella until all the ingredients have been used, finishing with marinara sauce and the remaining mozzarella cheese.
8. I cover the slow cooker with the lid and cook on Low for 4 to 5 hours or on High for 2½ to 3 hours, until the noodles are tender and the cheese is melted.
9. I let the lasagna rest for about 15 minutes before slicing so the layers can set.
10. I garnish with fresh parsley before serving if I want an extra touch of freshness.

Servings and Timing

• Servings: 8
• Prep Time: 20 minutes
• Cook Time: 4 to 5 hours on Low or 2½ to 3 hours on High
• Resting Time: 15 minutes
• Total Time: About 4 hours 35 minutes to 5 hours 35 minutes (Low) or 3 hours to 3 hours 35 minutes (High)

Variations

• I add sautéed mushrooms for extra earthy flavor.
• I layer in roasted zucchini or bell peppers for additional vegetables.
• I mix cooked Italian sausage, ground beef, or shredded chicken into the sauce for a heartier version.
• I substitute cottage cheese for the ricotta to create a lighter filling.
• I use whole wheat lasagna noodles for a more wholesome twist.

Storage/Reheating

I store leftover lasagna in an airtight container in the refrigerator for up to 4 days. If I want to freeze it, I let it cool completely before placing portions in freezer-safe containers for up to 3 months. I thaw frozen portions overnight in the refrigerator before reheating. I warm individual servings in the microwave or reheat larger portions in a 350°F (175°C) oven until heated through and bubbly.

FAQs

Can I use frozen spinach instead of fresh?

Yes. I thaw the frozen spinach completely and squeeze out as much excess moisture as possible before mixing it into the ricotta filling.

Do I need to boil the lasagna noodles first?

No. I use uncooked lasagna noodles because they soften perfectly while cooking in the slow cooker with the sauce.

Can I assemble the lasagna ahead of time?

Yes. I assemble all the layers in the slow cooker insert, refrigerate them overnight, and begin cooking when I’m ready.

How do I prevent watery lasagna?

I make sure to drain frozen spinach thoroughly, avoid overly thin marinara sauce, and let the lasagna rest before slicing so the layers can firm up.

What can I serve with slow cooker spinach lasagna?

I enjoy serving it with garlic bread, Caesar salad, roasted vegetables, or a simple green salad for a complete and satisfying meal.

Conclusion

I always come back to this slow cooker spinach lasagna because it’s rich, cheesy, and incredibly easy to prepare. The slow cooker creates tender layers packed with creamy ricotta, flavorful spinach, and perfectly melted cheese, making every bite comforting and satisfying. Whether I prepare it for a busy weeknight, meal prep, or a family gathering, it’s a dependable recipe that never fails to impress.

Slow Cooker Spinach Lasagna Recipe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Slow Cooker Spinach Lasagna is a rich, cheesy comfort food made with tender lasagna noodles, creamy ricotta, fresh spinach, savory marinara, and plenty of melted mozzarella. This easy slow cooker recipe is perfect for family dinners, meal prep, or entertaining with minimal effort.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 4-5 hours
• Total Time: 4 hours 35 minutes
• Yield: 8 servings
• Category: Main Course
• Method: Slow Cooker
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 12 lasagna noodles
• 15 ounces ricotta cheese
• 3 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 4 cups fresh spinach, chopped
• 24 ounces marinara sauce
• 1 large egg
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Chopped fresh parsley, for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Lightly grease the slow cooker with olive oil or nonstick cooking spray.
2. In a large bowl, combine the ricotta cheese, egg, Parmesan cheese, chopped spinach, garlic, Italian seasoning, dried basil, salt, and black pepper until well mixed.
3. Spread a thin layer of marinara sauce over the bottom of the slow cooker.
4. Arrange a layer of uncooked lasagna noodles over the sauce, breaking them as needed to fit.
5. Spread a portion of the ricotta and spinach mixture evenly over the noodles.
6. Sprinkle with a generous layer of shredded mozzarella cheese.
7. Repeat the layers of marinara sauce, noodles, ricotta mixture, and mozzarella until all ingredients are used, finishing with marinara sauce and the remaining mozzarella.
8. Cover and cook on Low for 4 to 5 hours or on High for 2½ to 3 hours, until the noodles are tender and the cheese is melted.
9. Let the lasagna rest for about 15 minutes before slicing.
10. Garnish with chopped fresh parsley if desired and serve.

Notes

• Use well-drained thawed frozen spinach if fresh spinach is unavailable.
• Add sautéed mushrooms, roasted zucchini, or bell peppers for extra vegetables.
• Mix cooked Italian sausage, ground beef, or shredded chicken into the sauce for a heartier meal.
• Substitute cottage cheese for ricotta for a lighter filling.
• Whole wheat lasagna noodles work well for a more wholesome variation.
• Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
• Allow the lasagna to rest before serving to help the layers set and slice neatly.

Nutrition

• Serving Size: 1 slice
• Calories: 435 kcal
• Sugar: 7 g
• Sodium: 790 mg
• Fat: 19 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 41 g
• Fiber: 3 g
• Protein: 24 g
• Cholesterol: 82 mg