Slow Cooker Cheesy Spinach Lasagna
Slow Cooker Lasagna makes the perfect easy comforting meatless meal. Best of all, this entire recipe cooks up all in the crock-pot!
Slow Cooker Lasagna makes the perfect easy comforting meatless meal. Best of all, this entire recipe cooks up all in the crock-pot!
- 1/2 cup water
- 1/2 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/4 teaspoon crushed red pepper flakes
- 4 cups shredded mozzarella cheese
- 1 large egg (room temperature)
- 3 tablespoon tomato paste
- 3-4 cups fresh chopped spinach and chopped kale ( boiled and drained (can also use 3 (10 ounces) boxes of frozen
- 1 15-ounce container ricotta cheese
- 1 -/4 cups freshly grated parmesan cheese (divide
- 2 24-ounce jar marina sauce (or 6 cups homemade s
- 1 tablespoon italian seasoning (i used 1 teaspoon each of dried oregano, thyme and basil instead)
- 12 uncooked lasagna noodles (do not use no boil noodl
- fresh basil and parsley (chiffonade; for serving)
- Carbohydrate 2.98087302114742 g
- Cholesterol 35.41333336327 mg
- Fat 8.88088386158902 g
- Fiber 0.349290619741637 g
- Protein 13.7595766777903 g
- Saturated Fat 5.61019708805907 g
- Serving Size 1 1 serving (77g)
- Sodium 349.519146118291 mg
- Sugar 2.63158240140578 g
- Trans Fat 0.472014010794678 g
- Calories 147 calories
Step-by-step
- In a large bowl, combine the spinach, ricotta, egg, parsley and 3/4 cup of the Parmesan until well blended and set aside.
- In another large bowl, combine the marina sauce, water, tomato paste, Italian seasoning, garlic powder, and crushed red pepper flakes and set aside.
- Spoon 1/2 cup of the sauce into the bottom of a large oval slow cooker and spread it into a thin layer.
- Place 3 lasagna noodles on top of the sauce, breaking a noodle into pieces (if necessary) in order to cover most of the blank spaces.
- Dollop 1/4 of the spinach-ricotta mixture into small spoonfuls on top of the noodles and gently spread it into an even layer.
- Spread 1-1/2 cups marinara sauce on top of the spinach-ricotta mixture.
- Sprinkle the top of this layer with 1 cup of the shredded mozzarella and 2 tablespoons of the remaining grated Parmesan.
- Repeat these layers more times, starting with the noodles and ending with the mozzarella and Parmesan topping.
- Cover the slow cooker and cook on low for 3-1/2 to 4 hours, until the noodles are tender but not overcooked.
- Turn off the slow cooker and allow the lasagna to rest for 30 minutes before slicing and serving.
My Unexpected Slow Cooker Lasagna Adventure
As a busy working mom, time is a precious commodity. Dinner prep often feels like a race against the clock, a frantic scramble between school pick-ups, after-school activities, and the ever-present mountain of laundry. So, when I stumbled upon a recipe for slow cooker lasagna, I was intrigued. Lasagna? In the slow cooker? It sounded almost too good to be true, a culinary miracle promising a warm, comforting meal without the usual hour-long ordeal in the kitchen.
Skeptical but desperate for a time-saving solution, I decided to give it a try. I’d always considered lasagna a weekend project, a labor of love involving meticulously layering pasta sheets, sauce, cheese, and vegetables. The slow cooker promised to simplify the process, transforming this classic dish into a weeknight possibility. The initial prep work, while still requiring some effort, was surprisingly manageable. The most time-consuming part involved boiling and chopping the spinach and kale, but even that felt less daunting knowing that the bulk of the cooking would happen without my active involvement.
The aroma that wafted from the slow cooker during those 3 ½ to 4 hours was intoxicating. A rich, savory blend of tomato, cheese, and herbs filled the kitchen, hinting at the deliciousness to come. When it was finally time to serve, I was honestly surprised. The lasagna wasn’t just edible; it was truly exceptional. The noodles were perfectly tender, the cheese melted to a creamy perfection, and the spinach and ricotta filling added a delightful freshness. The flavors had melded beautifully, creating a depth and richness that I honestly didn't expect from a slow cooker recipe.
This unexpected success has completely changed my perception of slow cooking. It’s no longer just a method for stews and roasts; it’s a powerful tool for elevating even complex dishes like lasagna. It’s freed up my evenings, allowing me to spend more quality time with my family instead of being chained to the stove. This slow cooker lasagna isn't just a meal; it's a testament to the magic of simplification, proving that even the most elaborate dishes can be made accessible, delicious, and surprisingly easy with a little help from a humble appliance.
Since that first successful attempt, slow cooker lasagna has become a regular feature in our weekly meal plan. I’ve experimented with different variations, adding mushrooms, ground meat (for those non-meatless days!), or experimenting with different cheeses. But the original spinach and ricotta version remains a family favorite, a comforting reminder that even the busiest lives can still make room for delicious, homemade meals. The slow cooker has become my secret weapon, a kitchen hero that has transformed my culinary routine and allowed me to enjoy more precious moments with my family.
And the best part? Clean-up is a breeze! One pan, minimal dishes, and maximum flavor – what more could a working mom ask for? This lasagna is more than just a recipe; it’s a reminder that even in the midst of chaos and demands of daily life, there's always room for a little comfort and a whole lot of flavor. And for those of you who doubt the magic of the slow cooker, I urge you to try this recipe. Prepare to be amazed!
