Spinach Lasagna Recipe

A scoop of crock pot lasagna being served from the crock pot.

5 from 6 votes

Spinach Lasagna Recipe

This crock pot spinach lasagna recipe has delicious layers of cheese, savory spinach, tomato sauce, and tender lasagna noodles. Add everything to the pot, and cook!

Prep Time15

Cook Time4

Resting Time45

Total Time5

Course: Dinner

Cuisine: Italian

Keyword: spinach lasagna recipe

Servings: servings

Author: Katerina Petrovska

Equipment

Slow Cooker

Ingredients

4 cups tomato sauce
12 to 15 no boil lasagna noodles
32 ounces container light ricotta cheese
1 cup crumbled feta cheese
salt and freshly ground black pepper to taste, I start with 3/4 teaspoon salt and add more if needed
3 to 4 garlic cloves finely chopped
2 teaspoons Italian seasoning or to taste
1 teaspoon dried parsley
½ teaspoon dried oregano
2 eggs lightly beaten
8 ounces fresh baby spinach
2½ cups shredded mozzarella cheese divided
½ cup shredded Parmesan cheese divided

Instructions

Grease the crock pot. Lightly coat the inside of the crock pot or slow cooker with cooking spray.
Add tomato sauce. Spread 1 cup tomato sauce on the bottom of the pot. Arrange a layer of the no-boil lasagna noodles over the sauce. Set aside.
Make the ricotta filling. In a large mixing bowl, combine ricotta cheese, feta cheese, salt, pepper, chopped garlic, Italian seasoning, parsley, oregano, and eggs. Mix until thoroughly combined. Add the fresh spinach and mix until well incorporated.
Assemble. Spread 1/3 of the ricotta mixture over the pasta. Sprinkle a layer of mozzarella and 1/3 of the parmesan cheese over top. Top with a cup of tomato sauce. Repeat these layers until all the ingredients have been used up.
Add a final layer. Top the lasagna with a layer of lasagna noodles covered with tomato sauce and sprinkled with mozzarella and parmesan cheese.
Cook. Cover and cook on HIGH for 3.5 to 4 hours.
Rest. Afterward, turn off the crock pot and let it rest for 45 minutes, or until all the liquid is absorbed. Cut and serve.

Nutrition