Slow Cooker Spinach Lasagna
Transform your weeknight dinners with this easy, comforting Slow Cooker Spinach Lasagna, a wholesome twist on the classic Italian favorite. Layered with tender lasagna noodles, creamy ricotta blended with savory spinach and herbs, rich marinara sauce, and a gooey trio of mozzarella and Parmesan cheeses, this set-it-and-forget-it recipe simplifies lasagna-making to perfection. The slow cooker does all the work, gently melding the flavors over four hours to create a hearty, golden, bubbling masterpiece. Perfect for vegetarians and packed with nutritious spinach, this lasagna is as satisfying as it is effortless. Serve it hot with fresh basil or a side of garlic bread for a cozy meal that feels like a warm hug on a plate. Whether you're meal prepping or feeding a hungry family, this recipe is sure to become a new favorite.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 10 ounces Spinach
- 16 ounces Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 4 cups Marinara sauce
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 1 teaspoon Dried Italian seasoning
- 1 teaspoon Olive oil
Instructions
Spray the inside of the slow cooker with nonstick cooking spray or lightly coat it with olive oil to prevent sticking.
In a large bowl, combine the ricotta cheese, egg, grated Parmesan, salt, black pepper, garlic powder, and Italian seasoning. Mix until well combined.
If using fresh spinach, chop it roughly. If using frozen spinach, thaw it completely and squeeze out any excess liquid. Stir the spinach into the ricotta mixture.
Spread a thin layer of marinara sauce (about 1/2 cup) at the bottom of the slow cooker.
Break lasagna noodles as needed to fit into the slow cooker in a single layer over the marinara sauce.
Spread 1/3 of the spinach-ricotta mixture on top of the noodles, followed by 1/3 of the shredded mozzarella cheese.
Add another layer of marinara sauce (about 1 cup) on top of the cheese.
Repeat the layering process (noodles, ricotta-spinach mixture, mozzarella, and marinara) two more times, ending with a layer of noodles and sauce on top.
Sprinkle the remaining shredded mozzarella cheese evenly over the top layer of sauce.
Cover the slow cooker with its lid and set it to low. Cook for 4 hours, or until the noodles are tender and the lasagna is bubbling and golden around the edges.
Once cooked, turn off the slow cooker and let the lasagna rest for 15 minutes to firm up before serving.
Slice and serve the lasagna warm as a comforting meal. Optionally, garnish with additional Parmesan cheese or fresh basil leaves.
Nutrition Facts
Calories |
803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1128 mg | 49% | |
| Total Carbohydrate | 94.9 g | 35% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 5.9 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 663 mg | 51% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 528 mg | 11% | |
*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.
