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Slow Cooker Spinach Lasagna Recipe

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Slow Cooker Spinach Lasagna is a rich, cheesy comfort food layered with tender lasagna noodles, creamy ricotta, fresh spinach, marinara sauce, and melted mozzarella. This easy slow cooker recipe is perfect for family dinners, meal prep, or entertaining with minimal hands-on 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 teaspoon Italian seasoning
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Lightly grease the inside of the slow cooker with olive oil or 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.
  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 over the noodles.
  6. Sprinkle with a layer of shredded mozzarella cheese.
  7. Repeat the layers of 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 2 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 fresh parsley if desired and serve.

Notes

  • Use well-drained thawed frozen spinach if fresh spinach is unavailable.
  • Add sautéed mushrooms, cooked Italian sausage, or ground turkey for extra flavor.
  • Substitute kale for spinach or cottage cheese for ricotta if preferred.
  • Add roasted zucchini or bell peppers for additional vegetables.
  • Assemble the lasagna ahead of time and refrigerate the slow cooker insert overnight before cooking.
  • 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 it set and slice cleanly.

Nutrition

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