This crockpot spinach lasagna recipe is absolutely delicious and it saves you the effort of cooking it. Serve it with a fresh salad on the side and dinner is settled in a couple of hours!

How To Make Crockpot Spinach Lasagna

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Preparation:
15 mins
Cooking:
4 hrs
Total:
4 hrs 15 mins
Serves:
8

Ingredients

  • 10 oz frozen spinach chopped, thawed and squeezed to remove excess moisture
  • 1 cup ricotta
  • 3/4 cup Parmesan grated
  • 3 cups marinara sauce
  • 1/2 cup water
  • 6 lasagna noodles regular
  • 1 ½ cup mozzarella grated

Salad

  • 2 tbsp olive oil
  • 2 tsp red wine vinegar
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 head small romaine lettuce cut into strips, about 8 cups
  • 1 cucumber thinly sliced
  • 1/2 small red onion thinly sliced

Instructions

  • In a bowl, mix together the spinach, ricotta, and ½ cup of the Parmesan.
  • In a second bowl, mix together the marinara sauce and ½ cup water.
  • Spread ¾ cup of the marinara mixture in the bottom of a 4- to 6-quart slow cooker.
  • Top with 2 noodles (breaking to fit), ¾ cup of the remaining marinara mixture, half the spinach mixture, and ½ cup of the mozzarella. Repeat.
  • Top with the remaining noodles, marinara mixture, mozzarella, and parmesan.
  • Cover and cook on low until the noodles are tender, for 3.5 to 4 hours.
  • In a large bowl, prepare the salad, tossing the vegetables in the dressing to combine. Serve with the lasagna.

Nutrition Facts

Calories: 315kcal | Carbohydrates: 28g | Protein: 18g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 39mg | Sodium: 970mg | Potassium: 785mg | Fiber: 5g | Sugar: 7g | Vitamin A: 11748IU | Vitamin C: 13mg | Calcium: 375mg | Iron: 3mg