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Slow Cooker Spinach Lasagna Recipe

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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.

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)

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

Find it online: https://thefamilycooking.com/slow-cooker-spinach-lasagna-recipe-2/