Slow Cooker Lasagna with Ricotta and Spinach

This Slow Cooker Lasagna with Ricotta and Spinach is a cheesy, hearty Italian classic with layers of creamy ricotta, vibrant spinach, and robust marinara. Effortless and vegetarian, it’s perfect for cozy family dinners or meal prep, no oven required.

Why You’ll Love This Recipe

This Slow Cooker Lasagna with Ricotta and Spinach is a game-changer for Italian comfort food lovers who crave ease without sacrificing flavor. Layers of tender noodles, creamy ricotta, melty mozzarella, and nutrient-packed spinach come together in a rich marinara sauce, all cooked to bubbly perfection in your slow cooker. It’s vegetarian, customizable, and requires no pre-boiling of noodles, making it a stress-free dinner solution. Perfect for busy weeknights, potlucks, or cozy gatherings, this lasagna delivers all the cheesy, saucy goodness you love with minimal cleanup. It’s also freezer-friendly, so you can enjoy homemade lasagna any time with zero fuss.

Recipe Tips and Tricks

• Use No-Boil Noodles: Designed for slow cookers; regular noodles work if broken to fit.
• Thaw Spinach: Squeeze dry to prevent watery lasagna.
• Layer Thinly: Even layers ensure uniform cooking and clean slices.
• Don’t Overfill: Leave 1-inch headspace in slow cooker to avoid overflow.
• Use Quality Marinara: Homemade or low-sugar jarred for best flavor.
• Finish with Cheese: Add extra mozzarella in last 30 minutes for gooey top.
• Rest Before Serving: 15 minutes sets layers for easier serving.
• Check Doneness: Center should be hot and cheese fully melted.

Yield: 8 Servings

Slow Cooker Lasagna with Ricotta and Spinach

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Cheesy lasagna with creamy ricotta and spinach, slow-cooked for easy Italian comfort.

Prep Time 20 minutes

Cook Time 4 hours

Additional Time 15 minutes

Total Time 4 hours 35 minutes

Ingredients

• ½ cup grated Parmesan cheese
• 1 large egg
• 1 tbsp Italian seasoning
• 10 oz frozen spinach, thawed and squeezed dry
• 12 no-boil lasagna noodles
• 15 oz whole milk ricotta cheese
• 2 cloves garlic, minced
• 2 cups shredded mozzarella cheese
• 4 cups marinara sauce
• Salt and pepper to taste

Instructions

1. Prep Spinach: Thaw spinach; squeeze dry in a clean towel to remove all moisture—key for non-watery lasagna.
2. Mix Ricotta: In a bowl, combine ricotta, egg, garlic, ½ tbsp Italian seasoning, salt, and pepper until smooth.
3. Add Spinach: Fold squeezed spinach into ricotta mixture for even distribution.
4. Prep Slow Cooker: Spread ¾ cup marinara in bottom of 6-quart slow cooker to prevent sticking.
5. First Layer: Place 3-4 noodles (break to fit); top with ⅓ ricotta mix, ¾ cup sauce, ½ cup mozzarella.
6. Repeat Layers: Add two more layers of noodles, ricotta mix, sauce, and mozzarella; sprinkle with remaining seasoning.
7. Final Layer: Top with noodles, remaining sauce, mozzarella, and Parmesan for a cheesy crown.
8. Cook Low and Slow: Cover and cook on LOW for 4-5 hours until noodles are tender and cheese is bubbly.
9. Rest: Let sit 15 minutes uncovered—helps set layers for clean slicing.
10. Serve: Scoop or slice; serve with garlic bread or salad for a cozy Italian feast.

Notes

• Use a 6-quart oval slow cooker for best layering.
• For crispier top, transfer to oven-safe dish and broil 2-3 minutes.
• Make ahead: assemble in slow cooker insert, refrigerate overnight, cook next day.
• Leftovers make great lasagna roll-ups or stuffed peppers.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 412Total Fat 24gSaturated Fat 13gUnsaturated Fat 11gCholesterol 98mgSodium 4010mgCarbohydrates 23gFiber 4gSugar 7gProtein 26g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• No-Boil Lasagna Noodles (9-12): Fit your slow cooker; break if needed for layering.
• Ricotta Cheese (15 oz, whole milk): Creamy texture; part-skim for lighter option.
• Spinach (10 oz, frozen, thawed): Squeezed dry; fresh spinach wilts down if cooked first.
• Marinara Sauce (4 cups): Robust, high-quality; homemade for best control.
• Mozzarella (2 cups, shredded): Whole milk for meltiness; pre-shredded is fine.
• Parmesan (½ cup, grated): Adds nutty depth; Pecorino Romano as substitute.
• Egg (1 large): Binds ricotta mixture for smooth spreading.
• Garlic (2 cloves, minced): Fresh for flavor; optional in ricotta mix.
• Italian Seasoning (1 tbsp): Oregano, basil blend; fresh herbs for vibrancy.
• Salt and Pepper (to taste): Season ricotta and sauce for balance.

Variations and Substitutions

• Meat Lover’s: Add 1 lb cooked ground beef or Italian sausage to sauce.
• Gluten-Free: Use gluten-free lasagna noodles; ensure marinara is GF.
• Vegan: Swap ricotta for cashew cheese, use vegan mozzarella/Parmesan.
• Veggie Boost: Add sautéed mushrooms, zucchini, or bell peppers.
• Low-Carb: Replace noodles with eggplant or zucchini slices.
• Spicy Kick: Add ½ tsp red pepper flakes to marinara.
• Cheese Swap: Use provolone or fontina instead of mozzarella.
• Herb Twist: Fresh basil or parsley mixed into ricotta.

Storage Options

• Refrigerator: Store in airtight container up to 4 days.
• Freezer: Freeze portions up to 3 months; thaw overnight.
• Reheating: Bake at 350°F for 20 min or microwave gently.

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