Slow Cooker Lasagna – makes the perfect easy comforting meatless meal. Best of all, this entire recipe cooks up all in the crock-pot! Now with a step-by-step video!
One of the best parts about food blogging for me is definitely the amazing people that you get to “meet” along the way.
Samantha is the sweetheart over at Five Heart Home where she shares healthy and delicious meals that are quick and easy to make along with fun free printables.
She’s a busy mom of three beautiful kiddos and is super talented and creative. She also just finished writing her first cookbook, Real Food Slow Cooker Suppers that was released yesterday!
Her book is just beautiful and full of 80 delicious slow cooker dinner recipes that call for all real, fresh, unprocessed ingredients.
I loved the variety of cuisines featured and that there was a gorgeous color photo for every single recipe.
This Slow Cooker Lasagna is just one of the awesome dishes you will find in there. Easy crock-pot recipes are my favorite and I loved that this entire recipe was cooked in the slow cooker!
It’s the perfect meal for Meatless Monday and full of gooey layers of cheese and yummy greens in every bite.
I adapted the recipe slightly with what I have and to suit my families tastes and have listed those in the recipe below. Instead of just frozen spinach, I used a mix fresh spinach and kale.
This Slow Cooker Lasagna was seriously SO delicious and a big hit with my family!
Even my hubs who is a big meat-eater couldn’t get enough so you can bet this lasagna will be showing up regularly around here again.
Here are some of other fantastic recipes you’ll find in the book!
~Teriyaki Chicken Breasts
~Marinated Pork Chops & Potatoes
COMFORTING MAIN DISHES
~Mexican Pot Roast with Borracho Beans
~Bacon-Wrapped Peach Jalapeño Pork Loin
~Cheesy Spinach Lasagna
~King Ranch Chicken Soup
~Thai Shrimp Soup with Rice Noodles
~Bacon Cheeseburger Soup
STEWS, CHILIS, & CHOWDERS
~Beefy Three-Bean Chili
~Pork & Hominy Stew
~Chicken & Dumplings
SANDWICHES, TACOS, & WRAPS
~Raspberry Chipotle Chicken Sliders
~Mini Pulled Pork Pizzas
~French Dip Tacos with Caramelized Onions & Bleu Cheese
HOLIDAY HELPERS (holiday main dishes to make in the slow cooker so that your oven is freed up for other recipes)
~Cran-Cherry Glazed Ham
~Herbed Turkey Breast
~Citrus-Glazed Cornish Hens
Bonus Chapter: HOMEMADE SEASONINGS & STOCKS
You can find her book on Amazon, Barnes & Noble or wherever books are sold.
Slow Cooker Cheesy Spinach Lasagna
- 3-4 cups fresh chopped spinach and chopped kale (stems removed), boiled and drained (can also use 3 (10 ounces) boxes of frozen spinach)
- 1 (15 oz) container ricotta cheese
- 1 large egg, room temperature
- 1 teaspoon dried parsley
- 1 1/4 cups freshly grated Parmesan cheese, divided
- 2 (24 oz) marina sauce or 6 cups homemade sauce
- 1/2 cup water
- 3 tablespoon tomato paste
- 1 tablespoon Italian Seasoning (I used 1 teaspoon each of dried rosemary, oregano, thyme and basil instead)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes
- 12 uncooked lasagna noodles (do not use no boil noodles)
- 4 cups shredded mozzarella cheese
- Fresh basil and parsley, chiffonade for serving
- 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 3 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.
Reprinted with permission from Real Food Slow Cookers Suppers cookbook by Samantha Skaggs and Page Street Publishing
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