Spinach and Feta Crock Pot Lasagna

Slow Cooker Meals

Spinach and Feta Crock Pot Lasagna – Layers of spinach, feta and light ricotta nestled between sheets of lasagna noodles. The easiest Lasagna you will ever make! Just throw all the ingredients in the Crock Pot and walk away.

Spinach and Feta Crock Pot Lasagna | www.diethood.com | Layers of spinach, feta and light ricotta nestled between sheets of lasagna noodles. Place all the ingredients in the Crock Pot and walk away.

Crock Pot Lasagna is a homemade comfort food that the whole family loves! This lasagna tastes like you spent all day making it, but without all of the work. We just layer all the ingredients in the crock pot and walk away.

Whoa Nellie! If I had a quarter for each time I used spinach and feta in the same recipe, I’d be a thousandaire!

Hi, Friends!! Happy Sunday! How’s your new iPhone 6? DO you love it?
I am going to chill with my 5S until it breaks. If my mom can still use a flip phone and be happy with it, well then… I think I just made my point.

SO, how’s your weekend so far?

My weekend was (read: is always) very loud. If I could just sum it up for you, it would sound a little somethin’ like this; Anaaaaaaaaaa EAT! Aleksandraaaaaaaaaaaa STOP! Goceeeeeeeeeee!!!! …I scream his name just because.

Hit the “repeat” button and that is me, all wrapped up in weekend-fun!

Speaking of repeat. Yesterday, I sang my heart out to MMMMBop by Hanson. My inner 90’s-self is still SO happy!

Speaking of Happy! Pasta-Sundays is where happy lives.

Spinach and Feta Crock Pot Lasagna | www.diethood.com | Layers of spinach, feta and light ricotta nestled between sheets of lasagna noodles. Place all the ingredients in the Crock Pot and walk away.

We all know the deal around here. I take a classic recipe and add feta cheese to it, spinach, too, take a picture of it and eat. Ridiculous, I know, but always delicious.

I have been making *this* Spinach and Feta Lasagna recipe for years now, but it wasn’t until last year that I finally tried a lasagna in the crock pot. WHOA! Life.Changing.

Wait. Do you call it a slow cooker? Yah, I do, too, but most people “google” crock pot. I imagine you might be in that large sum of “most people”.

But, really, I wish I hadn’t waited that long to try slow cooked lasagna because,
A) Your house will smell insanely GOOD!
B) You will want to eat it immediately
C) It’s so easy, your 10 year old can make it.

Spinach and Feta Crock Pot Lasagna | www.diethood.com | Layers of spinach, feta and light ricotta nestled between sheets of lasagna noodles. Place all the ingredients in the Crock Pot and walk away.


Those no-boil lasagna noodles have literally changed my life. It’s like I’m saving myself at least 22.4 minutes every time I make lasagna for dinner. In this instance, I saved you and I a huge step in the way that we will prepare this lovely dinner.

All you will need to do is gather your ingredients, throw them in the crock pot in the order that I have given, and that’s it. That’s all. That’s a wrap. No stirring, no boiling, no rinsing, no waiting, no no no! Just place everything in the pot and walk away.

Spinach and Feta Crock Pot Lasagna | www.diethood.com | Layers of spinach, feta and light ricotta nestled between sheets of lasagna noodles. Place all the ingredients in the Crock Pot and walk away.

Come back in 4 hours to eat.


5 from 1 vote
Spinach and Feta Crock Pot Lasagna | www.diethood.com | Layers of spinach, feta and light ricotta nestled between sheets of lasagna noodles. Place all the ingredients in the Crock Pot and walk away.
Spinach and Feta Crock Pot Lasagna
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 30 mins
Layers of spinach, feta and light ricotta nestled between sheets of lasagna noodles.Just throw all the ingredients in the Crock Pot and walk away.
Course: Dinner
Cuisine: Italian
Keyword: crock pot recipes, lasagna recipes, slow cooker recipes
Servings: 6 servings
Calories: 399 kcal
  • 4 cups tomato sauce
  • 12 to 15 no boil lasagna noodles
  • 1 container (32-ounces) Light Ricotta Cheese
  • 1 cup crumbled feta cheese
  • salt and fresh ground pepper , to taste
  • 3 to 4 garlic cloves , chopped
  • 2 teaspoons dried oregano , or to taste
  • 1 teaspoon dried parsley
  • 2 eggs , lightly beaten
  • 1 bag (8-ounces) fresh baby spinach leaves
  • 2-1/2 cups Shredded Low-Moisture Part-Skim Mozzarella Cheese , divided
  • 1/2 cup shredded Parmesan Cheese , divided
  1. Lightly coat the inside of the crock pot with cooking spray.
  2. Spread 1 cup tomato sauce on the bottom of the pot.
  3. Arrange a layer of the no-boil lasagna noodles over the sauce. Set aside.
  4. In a large mixing bowl, combine ricotta cheese, feta cheese, salt, pepper, chopped garlic, oregano, parsley and eggs; mix until thoroughly combined.
  5. Add spinach and mix until well incorporated.
  6. Spread 1/3 of the ricotta mixture over the pasta.
  7. Sprinkle a layer of mozzarella and 1/3 of the parmesan cheese over the ricotta mixture.
  8. Top with a cup of tomato sauce.
  9. Repeat these layers until all the ingredients have been used up .
  10. Top the lasagna with a layer of lasagna noodles covered with tomato sauce and sprinkled with mozzarella and parmesan cheese.
  11. Cover and cook on HIGH for 3-1/2 to 4 hours.
  12. Turn off the crock pot and let stand 45 minutes, or until all the liquid is absorbed.
  13. Cut and serve.
Recipe Notes
  • WW SmartPoints: 13
Nutrition Facts
Spinach and Feta Crock Pot Lasagna
Amount Per Serving
Calories 399 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g35%
Cholesterol 94mg31%
Sodium 1409mg59%
Potassium 671mg19%
Carbohydrates 48g16%
Fiber 4g16%
Sugar 8g9%
Protein 21g42%
Vitamin A 1070IU21%
Vitamin C 11.9mg14%
Calcium 405mg41%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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73 Responses
  1. Tommy

    I’ve made this several times in the crock pot and it’s always delicious. I’m wondering if anyone has tried baking it in a traditional oven, and if so how the different cooking methods compare. I’ve never used the oven-ready lasagna in the oven, only in the slow cooker, so I’m just curious to hear how it comes out. And if you have baked it, any suggestions on time/temp, or just use the box directions?

  2. Christina Wendland

    Hi Can I use regular lasagna noodles instead of the no boil? I find the no boil ones don’t taste as good. THX

      1. Jill

        I’m new to cooking and I had a lot of questions and couldn’t figure out how to leave a comment. At first I couldn’t figure out how to measure 8oz of spinach since I bought a 12 oz bag. I was going to measure just a cup of spinach, but that didn’t seem right. I ended up dumping out the bag and using half and then 1/3 of the other half. Seemed like a lot of spinach and it was REALLY tough to mix into the ricotta cheese. My other confusion was with the end of the layers. I put a cup of tomato sauce, the noodles, 1/3 of the ricotta, 2 – 1/3 cups of mozzarella (the bag said it had 8 servings of 1/3 cup each), and half of 1/4 cup of parmesan? it didn’t seem like a lot of parmesan. Then I poured my 2nd cup of tomato sauce, noodles, ricotta, mozzarella/parm. Then the 3rd cup of sauce, noodles, last third of riccotta, mozzarella/parm…then I got confused cuz I was down to my last cup of tomato sauce and I knew I had to top off the lasagna with noodles, tomato sauce, and cheese. But I was down to my last portions of cheese and sauce. Was I supposed to put another layer of noodles and then the remaining cup of tomato sauce and remaining cheese? I ended up putting 3/4 cup of tomato sauce, noodles, and the remaining 1/4 cup of tomato sauce. but the sauce didn’t seem to cover the whole layer so I added 1/4 cup extra (making the total tomato sauce use to 4 1/2 cups) then I topped it off with the rest of the mozzarella and parmesan. but the parmesan was barely anything so I added a few more sprinkles. I hope it turns out okay, but I really would like to know what i was really supposed to do after the third portion of ricotta mixture. Also how much salt and pepper do you suggest? And what is the best way to mix the spinach into the ricotta? was I supposed to chop the spinach? I used a fork to mix it. It took forever! Thank you so much for the recipe…smells good so far ‍

    1. Dee

      from perth western australia .. are no boil lasagna noodles the same as lasagna sheets please? Coles Woolworths our local supermarkets dont seem to know what they are?

  3. Natasha

    Can this be made in a baking dish then frozen? I have made the crock pot version which is super yummy but need to make it for a large party this time. Hoping to freeze, then cook before guest arrive.

    1. HI Natasha!! Yes, you can definitely freeze unbaked lasagna. Line a baking dish with heavy-duty nonstick aluminum foil and prepare the recipe as directed in the prepared baking dish. Freeze unbaked lasagna until firm. You need to then completely thaw it before baking. To thaw, keep it on the counter for a few hours. Hope this helps! 🙂

      1. Penny

        Is it really 32 ounces of ricotta? I can NOT find that large of a container anywhere….all packaged as 8 ounces. Just want to make sure. Making it now for our newly declared vegetarian teenage daughter.

    1. Michelle

      This was a hit at our house the other night. My husband declared that this should be on our repeat list! I love that everybody is eating spinach 🙂 also, I only had one bowl and he crockpot to clean! Much better than when I make our standard lasagna! Thank you

  4. Erika

    I love this recipe. I’ve made it three times so far and it’s a keeper.
    I usually use a box of noodles (usually place two whole ones, slightly overlapping and then a few broken ones for each layer), 1.5 large cans of sauce, about 5-6 oz of fresh baby spinach, and the rest as written.

  5. Steph

    I am making this right now but I didn’t have the patience to shuck garlic and I accidentally bought 16oz fresh large leaf spinach. Has anybody tried it with more than 8oz of spinach? Did it taste okay? I will find out in 4hrs

  6. Laura

    I just tried this recipe for the first time, and added in some cooked ground turkey to the tomato sauce for extra protein and it turned out amazing and so incredibly easy! Thanks, I’ll be sharing it with my friends! 🙂

  7. Ilene

    We just ate this for dinner and I have to say, it’s my favorite crockpot recipe. It was easy and delicious. The only thing I did different was to use regular whole wheat lasagna noodles and they were fine.

  8. Paula B.

    This looks amazing and I am probably going to make it for the “big game” next Sunday. What a great take on traditional lasagna which I often make in the crockpot with wonderful results. One thing I do though, is “frost” my noodles with the ricotta cheese mixture and then place in the crockpot – seems to make it easier than trying to reach in and spread mix onto hard noodles. I usually put two longer noodles across the pan and two short on either side to make a filled-in layer. I still call them crockpots and just bought a new model that I am looking forward to cooking in. Thanks for the recipe!

  9. Mikala

    What purpose do the eggs serve? I make another crock pot lasagna recipe that uses regular noodles – uncooked, and no eggs. Wondering if I really need them for this recipe- want to make it, but with a few tweaks. Thanks!

  10. Michelle

    I made this today and it is very good! It was as good as my homemade slaving over the stove lasagna that says a lot!! But please do tell the nutritional information for the lasagna!!! Thank you

    1. Hi Kelly!

      So I’ve never tried it with frozen spinach, but I’m thinking that some of that water may have an impact on taste and texture…unless you can get it completely dry. It might work, just not sure since I have never made it with anything other than fresh spinach. I’m sorry I can’t be of better help! Please let me know how it turns out!

  11. Kimberly

    I can’t wait to try this, and THANK YOU for not using cottage cheese!!! I feel like every lasagna recipe I have found uses it instead of ricotta

  12. Brandi

    I Need to let you know that this is in our crackpot right now as I type, e have one more hour until its ready. 🙂 super excited. Thank you for sharing!

  13. Phyllis Marshall

    I had to let you know that this was the first recipe, made in my new crock pot, that I absolutely LOVED!! The flavors were beautifully blended and, you were right…the house smelled luscious! It’s really important to me that the recipes I use have only fresh ingredients, not canned this or that, and it was refreshing to see that this lasagna fit the bill! Thank you, Katerina.

      1. Naomi

        It worked! It was on for about 6 and a half hours, one side was a little burnt, probably an issue with my crockpot as the other side was fine…I was worried it would be dried out but it was great! Thanks for a great recipe 🙂 my guests loved it!

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I'm a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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