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Slow-Cooker Spinach and Ricotta Lasagna

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 255 min
  • $$
Gatheredtable

Ingredients

  • 2 10-ounce packages frozen spinach
  • 3/4 cup parmesan cheese (3 ounces)
  • 1 1/2 cups mozzarella (6 ounces)
  • 1 cup ricotta
  • salt and freshly ground black pepper, to taste
  • 3 cups marinara sauce
  • 1/2 cup water
  • 6 regular lasagna noodles (not no-boil)

Directions

Prep: 1. Thaw and chop frozen spinach, squeezing to remove excess moisture. 2. Grate parmesan and mozzarella. Make: 1. In a bowl, mix together the spinach, ricotta, 1/2 cup of the parmesan and salt and pepper, to taste. 2. In a second bowl, mix together the marinara sauce and water. 3. Spread 3/4 cup of the marinara mixture in the bottom of a greased 4- to 6-quart slow cooker. 4. Top with 2 noodles (breaking to fit), 3/4 cup of the remaining marinara mixture, half the spinach mixture, and 1/2 cup of the mozzarella; repeat. 5. Top with the remaining noodles, marinara mixture, mozzarella, and parmesan. 6. Cover and cook on low until the noodles are tender, 3 1/2-4 hours.

Notes

You can use fresh spinach (about 24-30 ounces) if you want, we recommend blanching it first and then squeezing out any excess water so that the lasagna doesn't end up soggy. To blanch - boil water, add spinach for 1 minute and then drain and rinse in cold water. Check out our favorite tips for slow cooking here - http://blog.gatheredtable.com/2015/07/10/use-your-slow-cooker-all-summer-long/

Goes great with these recipes

Sliced Rye Bread
Simple Italian Veggies
Spinach Strawberry Goat Cheese Salad
Simple Arugula Salad with Avocado
Lemon Asparagus
Fresh Whole Grain Bread
Lettuce Salad
Baguette
Basic Broccoli
Simple Green Salad

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