Easy and Delicious Lasagna made in the slow cooker. A must-try recipe!
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?
Slow Cooker Cheesy Spinach Lasagna
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, including marinara, 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
Have you made this recipe?
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Would like to make this with zucchini as the noodles. Can I replace the noodles with the zucchini?
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. 🙂
What percentage of low fat cottage cheese should be used ? One or two percent?
Cyrisse, It’s up to you, but we used 1%. 🙂
This is my favorite recipe! I’ve made it 3-4 times and my family LOVES it as well!
Veronica, YEAH! Thanks for the feedback. 🙂
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
The first step in the instructions indicates how to wilt (or cook) the spinach.
Easy to make and tastes great, having nafld, I found that this fits nicely into my diet. Thank you
Hi again! Just wondering about freezing leftovers and how long might it last in the fridge ?
Sari, Yes, you can freeze leftovers in freezer safe containers. Be sure to defrost in the fridge then reheat in the oven or microwave. If you don’t freeze the lasagna but refrigerate the leftovers, they will last a few days.