Mile High Crock Pot Lasagna with Zucchini or Spinach
Prepare to elevate comfort food to new heights with this Mile High Crock Pot Lasagna with Zucchini or Spinach—an easy, wholesome twist on a beloved classic. This layered masterpiece combines tender, slow-cooked lasagna noodles, savory meat sauce, creamy ricotta, and gooey melted mozzarella, all complemented by vibrant spinach or zucchini for a boost of freshness and nutrition. Perfectly assembled in your crock pot, it saves you time without sacrificing flavor or texture. With just 25 minutes of prep, this family-friendly dinner slowly simmers to perfection, creating rich, cheesy layers that are ready to impress at any gathering. Serve it alongside garlic bread or a crisp green salad for the ultimate Italian-inspired meal. Discover a lasagna recipe that's as effortless as it is indulgent—perfect for busy weeknights or cozy weekend dinners!
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Recipe Information
Ingredients
- 1 pound Ground beef or Italian sausage
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 24 ounces Marinara sauce
- 15 ounces Ricotta cheese
- 1 large Egg
- 3 cups Fresh spinach or zucchini, thinly sliced
- 2 cups Shredded mozzarella cheese
- 1 cup Shredded Parmesan cheese
- 10 sheets Uncooked lasagna noodles
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
In a large skillet over medium heat, add olive oil and cook the ground beef or Italian sausage until browned, breaking it up with a spoon.
Add the diced onion and minced garlic to the skillet and sauté for 3-4 minutes, until softened and fragrant.
Stir in the marinara sauce, salt, and black pepper. Let the sauce simmer for 5 minutes, then remove from heat.
In a medium bowl, mix the ricotta cheese, egg, and half of the Parmesan cheese until smooth.
Lightly grease the inside of your crock pot with olive oil or nonstick spray.
Spread a thin layer of the meat sauce on the bottom of the crock pot.
Place a layer of uncooked lasagna noodles over the sauce, breaking them as needed to fit the shape of the pot.
Spoon a layer of the ricotta mixture over the noodles, followed by a layer of spinach or zucchini slices. Sprinkle a handful of mozzarella cheese on top.
Repeat the layering process (sauce, noodles, ricotta mixture, vegetables, mozzarella) until all the ingredients are used, ending with a layer of meat sauce on top.
Sprinkle the remaining mozzarella and Parmesan cheese over the final layer of sauce.
Cover the crock pot and cook on LOW for 4-5 hours, or until the noodles are tender and the cheese is melted and bubbly.
Allow the lasagna to rest for 10-15 minutes before serving to allow the layers to set.
Slice and serve warm with a side of garlic bread or a fresh salad, if desired.
Nutrition Facts
Calories |
5278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.9 g | 310% | |
| Saturated Fat | 113.4 g | 567% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 1022 mg | 341% | |
| Sodium | 7140 mg | 310% | |
| Total Carbohydrate | 495.6 g | 180% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 36.6 g | ||
| Protein | 304.7 g | 609% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4694 mg | 361% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 3456 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
