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Slow-Cooker Spinach Lasagna

Cooking pasta in the slow cooker can be tricky — you can end up with mushy noodles or a dried-out mess. But this recipe works wonderfully; start with uncooked regular lasagna noodles, which will hold their shape well, and cook on low for less than 4 hours to prevent overcooking.

Slow-Cooker Spinach Lasagna

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By: Today.com
Servings
6
Prep Time
20 Minutes
Cook Time
3 Hours 30 Minutes (Low)

Ingredients

  • 1 Cup Ricotta
  • 2-10 oz Package Chopped Frozen Spinach
  • 1/4 Cup Minced Fresh Basil
  • 1 Cup Parmesan
  • 3 Cups Organic Marinara Sauce
  • 6 Lasagna Noodles
  • 2 Cups Shredded Mozzarella Cheese

Instructions

Instructions

  1. In a bowl, mix the ricotta, spinach, fresh basil and 1/2 cup Parmesan. In another bowl, mix the marinara sauce with 1/2 cup water.

  2. In the bottom of a 6-quart slow cooker, spread about a quarter of the marinara mixture to lightly cover the bottom. Top with 2 noodles (breaking to fit if necessary) and another quarter of the marinara. Top with half the spinach mixture, then 1/2 cup of the mozzarella. Repeat with 2 more noodles, marinara, spinach mixture and mozzarella.

  3. Top with the remaining 2 noodles, marinara, remaining 1 cup mozzarella and remaining 1/2 cup Parmesan. Cover and cook on low until the pasta is tender, about 3 1/2 hours.

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