Slow Cooker Cheesy Spinach Lasagna

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Easy and Delicious Lasagna made in the slow cooker. A must-try recipe!

Slow Cooker Cheesy Spinach Lasagna

Believe it or not, lasagna is a dish that actually comes out better in the slow cooker. The noodles cook perfectly, not drying out, but melding with the gooey cheese and savory ingredients to form a lasagna with slices that actually hold together nicely. The sauce and all of the flavors have time to blend and the whole dish becomes extra tasty. This is a must-try recipe, for the ease of cooking and the dependable results. Who doesn’t love a lasagna?

0 from 0 votes

Slow Cooker Cheesy Spinach Lasagna

This lasagna is slow-cooked to extra tasty perfection, with clean ingredients everyone is sure to enjoy.
Yield 12 people
Serving Size 1 cup
Course Dinner
Cuisine Italian
Author SkinnyMs.

Ingredients

  • 1 tablespoon olive oil
  • 5 ounces baby spinach package or 6 cups packed baby spinach
  • 48 ounces marinara sauce jars, no sugar added
  • 1 cup ricotta cheese reduced-fat
  • 1 cup cottage cheese low-fat
  • 1 cup mozzarella cheese part-skim
  • 1/4 cup parmesan cheese grated
  • 1 teaspoon dried oregano
  • 12 whole-wheat lasagna noodles uncooked (break in half)
  • basil fresh, for garnish

Instructions

  • Add oil to a large skillet, add spinach and cook over low heat just until wilted, about 3-5 minutes.
  • Combine in a medium bowl ricotta cheese, cottage cheese, mozzarella cheese, and oregano.
  • Add 1 cup marinara to the bottom of the slow cooker. Next, add a layer of broken lasagna noodles, spread 1/4 of cheese mixture over noodles, next top with 1/4 of wilted spinach. Repeat the layers until all the ingredients are used up. I prefer to add cheese last.
  • Cover and cook until noodles are al dente and cheese is bubbly. Cook on low-heat 4-5 hours or high heat 2-3 hours. Remove the lid and add parmesan to the top. Turn off the slow cooker and allow the casserole to sit for 15 minutes before cutting. Serve garnished with fresh basil and additional parmesan, if desired.
  • Recommend a 6 quart slow cooker, or approximately that size.

Nutrition Information

Serving: 1cup | Calories: 269kcal | Carbohydrates: 34g | Protein: 12g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 302mg | Fiber: 5g | Sugar: 11g |
SmartPoints (Freestyle): 9
Keywords Kid-Friendly, Pasta, Slow Cooker, Vegetarian

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SkinnyMs.

The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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40 Comments

    1. Lisa, To each layer you add at least a half cup to a cup of marinara sauce, and add remaining marinara sauce to the top of the lasagna to cover.

    1. If you are new to clean eating, you may find that your taste buds need a little time to adjust to the missing processed sugars and other ingredients. If you still prefer to add a little zip to your recipes, feel free to up the spices. A little extra garlic can go a long way. 🙂

    1. Great question, Sheila!

      Yes, it is necessary to wilt the spinach. As spinach cooks it releases water, if it is not wilted before added to the slow cooker the lasagna will end up very soupy!

    1. Pam, Cook on low-heat 4-5 hours or high heat 2-3 hours. Remove the lid and add parmesan to the top. Turn off the slow cooker and allow the casserole to sit for 15 minutes before cutting. Serve garnished with fresh basil and additional parmesan, if desired.

    1. Hi Jennifer, great question! You do not need to use cottage cheese. Instead, increase the ricotta to 2 cups.

  1. Can I use frozen spinach? I will be making my own sauce and adding green pepper,red pepper,onion and mushrooms. I also want to add meat I want to do a lean sausage and burger combination what do you think would work well?

    1. Colette, I like your sausage burger combination idea. You can use frozen spinach, just be sure to sqeeze out as much liquid as possible. We love
      fresh vs. frozen spinach, but that’s our preference. Keep us posted. 🙂

  2. This sounds delicious but I am cooking for only two of us. Can I change the ingredients and use a smaller slower cooker or is it possible to make this on the stovetop?

      1. How long could I do this in the oven (love using the crockpot but it’s on the blink now!), so as an alternative, what temperature and time would I cook this in the oven? Thanks! Love all of your recipes, BTW! Especially meatless ones! Or seafood!

    1. Rosa, Keep in mind the zucchini noodles only take a few minutes to cook. I would recommend making this recipe on top of the stove. 🙂

  3. This comment was made: “it is necessary to wilt the spinach. As spinach cooks it releases water, if it is not wilted before added to the slow cooker the lasagna will end up very soupy!”

    What do you mean by “Wilted spinach” ? What do I need to do to wilt spinach. Sorry, just don’t understand. I’m not a very good cook. But I really would like this to turn out good.
    Thanks
    Pebble

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