• Prep Time: 30 mins
  • Cooking Time: 3 hours 30 mins
  • Serves: 8

Spinach Ricotta Slow Cooker Lasagna

  • Recipe Submitted by on

 Ingredients List

  • 3 (10oz/283g) boxes frozen, chopped spinach, thawed and drained well
  • 1 (15oz/425g) container ricotta cheese (I use light)
  • 1 egg
  • 1 teaspoon dried parsley
  • 1¾ cups grated Parmesan cheese, divided
  • 2 (24oz/680g) jars tomato pasta sauce (about 6 cups)
  • ½ cup water
  • 3 tablespoons tomato paste
  • 1 tablespoon Italian seasoning
  • ½ teaspoon garlic powder
  • 1 pinch of red pepper flakes
  • 12 uncooked lasagna noodles (not oven-ready)
  • 4 cups shredded Mozarella cheese


In a large bowl, combine the spinach, ricotta, egg, parsley and ¾ cup Parmesan cheese.
In another large bowl, combine the pasta sauce, water, tomato paste, Italian seasoning, garlic powder and red pepper flakes.
Lightly grease a 6 quart slow cooker. Spoon ½ cup tomato sauce into the bottom of the slow cooker and spread into a thin layer.
Place 3 lasagna noodles in the bottom, breaking to fit if necessary. Spread ¼ of the ricotta mixture over noodles, and top with ¼ of the sauce. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan.
Repeat layers 3 times, starting with the noodles and ending with the cheese. Cover slow cooker and cook on low for 3.5-4 hours until noodles are tender but not overcooked. Turn off the slow cooker and let lasagna set for 30 minutes before slicing and serving.

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