Crock Pot Lasagna

Embrace the convenience of this Crock Pot Lasagna, an Italian-inspired classic, where fresh spinach and creamy ricotta meet layers of marinara and melted mozzarella. Everything cooks up in the slow-cooker and redefines comfort with every bite.

Updated August 2023

Crock Pot Lasagna Recipe: Effortless Comfort in Every Bite

Craving the cozy goodness of lasagna but want a fuss-free approach? This Crock Pot Lasagna is an Italian-inspired delight that’s here to rescue you from dinnertime dilemmas. It has offers a convenient way to savor this beloved classic dish without the hassle.

With layers of fresh spinach and ricotta, rich marinara sauce, and melty mozzarella, this slow-cooked marvel promises comfort and convenience on a plate. There’s no need to sacrifice flavor or time when it comes to enjoying the richness of lasagna.

Ingredients You’ll Need:

• Fresh Chopped Spinach and Kale: Packed with vitamins and nutrients, these leafy greens bring a vibrant burst of color and health benefits to every layer.
• Ricotta Cheese: Creamy and luscious, ricotta adds a luxurious texture that pairs perfectly with the other ingredients. We like to use this vegan ricotta from Kite-Hill.
• Egg: This binding agent helps to hold the spinach and ricotta mixture together, contributing to the lasagna’s structure. You can sub with a flax-egg or egg substitute of choice if needed.
• Parmesan Cheese: The nutty and savory notes of Parmesan elevate the flavors and add a delightful umami depth. We like Miyokos or Violife for dairy-free
• Marinara Sauce: The heart of the dish, this sauce infuses the lasagna with the rich tomato base that’s characteristic of this Italian classic.
• Lasagna Noodles: Essential for creating those signature layers, choose regular, gluten-free, or grain-free options based on your preference. You can use gluten-free lasagna noodles from Jovial, Barilla or Catelli or for a grain-free option use Hearts of Palm lasagna sheets from Palmini or Natural Heaven
• Mozzarella Cheese: This ooey-gooey cheese lends the perfect amount of stretch and melt, giving the lasagna its iconic appeal. We like this dairy-free mozzarella cheese from Violife but you can any brand you prefer.

Instructions: How to make Crock Pot Lasagna

• Prepare the Spinach-Ricotta Mixture: In a large bowl, combine the chopped fresh spinach, ricotta cheese, egg, dried parsley, and a portion of the grated Parmesan cheese. Mix until all the ingredients are well blended. Set this mixture aside.
• Create the Flavorful Marinara Sauce: In another bowl, whisk together the marinara sauce, water, tomato paste, Italian seasoning, garlic powder, and crushed red pepper flakes. This sauce will infuse your lasagna with rich flavors.
• Layer the Crock Pot: Begin by spooning a layer of the marinara sauce mixture onto the bottom of a large oval slow cooker. Spread it into a thin, even layer.
• Build the Layers: Place three uncooked lasagna noodles on top of the sauce layer. You may need to break a noodle into pieces to ensure most of the gaps are covered. Now, dollop a quarter of the spinach-ricotta mixture in small spoonfuls over the noodles. Gently spread it out to create an even layer.

• Add the Sauce and Cheese: Spread about 1½ cups of the marinara sauce over the spinach-ricotta layer. Sprinkle this layer with shredded mozzarella cheese and a portion of the remaining grated Parmesan cheese.
• Repeat the Layers: Repeat the layering process, starting with the uncooked noodles and ending with the mozzarella and Parmesan topping. This will create a beautiful lasagna stack.
• Slow Cook to Perfection: Cover the slow cooker and set it to cook on low heat. Allow the lasagna to cook for around 3½ to 4 hours. During this time, the noodles will become tender and the flavors will meld together deliciously.
• Rest and Serve: Once the cooking time is complete, turn off the slow cooker. Let the lasagna rest for about 30 minutes before slicing and serving. This resting period allows the flavors to settle and makes for easier slicing.

Oven Method

Don’t have a crock pot but don’t want miss out on making the best lasagna? Simply prepare the spinach-ricotta mixture and the marinara sauce. Assemble the layers in a baking dish instead of the slow cooker.

• Assemble: Layer the lasagna in a 9×13 oven-safe casserole dish.
• Cover and bake: Cover the dish loosely with aluminum foil and bake in a preheated oven at 375F for 30-40 minutes.
• Remove foil and bake again: Remove the foil and continue baking for 5-8 minutes until the cheese is golden brown.

Tips for Success:

1. Sauce Matters: Choose a quality marinara sauce – it’s the foundation of your dish. If using store-bought, we recommend brands like Rao’s for an authentic flavor.
2. Noodle Selection: Opt for regular lasagna noodles; avoid “no-boil” versions for best results. Explore gluten-free or grain-free options for dietary preferences.

Storage and Freezer Instructions:

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

How to freeze: To freeze, slice the lasagna into portions, wrap them tightly, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

How to reheat: Reheating your leftover Crock Pot Lasagna is a breeze, ensuring that you can enjoy the deliciousness all over again. Here’s how to do it:

• Microwave Method:
  • Place a portion of the lasagna on a microwave-safe plate. Cover the plate with a microwave-safe cover or microwave-safe plastic wrap.
  • Heat the lasagna on medium power for 1-2 minutes. Check for doneness and continue in 30-second increments if needed, until the lasagna is heated through.
• Oven Method:
  • Preheat your oven to 350°F (175°C).
  • Transfer the desired portion of lasagna to an oven-safe dish.
  • Cover the dish with aluminum foil to prevent excessive moisture loss.
  • Place the dish in the preheated oven for about 15-20 minutes, or until the lasagna is heated thoroughly.
• Stovetop Method:
  • For individual portions, you can reheat the lasagna on a stovetop.
  • Place a non-stick skillet over medium-low heat.
  • Add a splash of water or a small amount of marinara sauce to the skillet to prevent sticking.
  • Place the lasagna slice in the skillet and cover it with a lid.
  • Heat for about 5-7 minutes, flipping the lasagna halfway through, until it’s heated evenly.

Serving Suggestions:

Pair your Slow Cooker Lasagna with a simple garden salad or roasted vegetables for a balanced meal. Fresh basil and parsley chiffonade sprinkled on top add a pop of color and freshness.

Variations and Substitutions:

• Protein Option: Feel free to add cooked and browned ground protein of choice such as ground turkey, ground beef or ground vegan crumbles.
• Vegan Twist: Swap dairy-based ingredients for vegan alternatives like cashew-based ricotta and mozzarella-style shreds.
• Cheese Options: Experiment with different cheeses to suit your taste. Explore options like provolone or fontina for a unique twist.
• Pasta Alternatives: Experiment with zucchini or eggplant slices as a low-carb alternative to traditional lasagna noodles.
• Skillet Version: Don’t have a slow cooker? Our skillet lasagna cooks up in one pot on the stove-top in no time!

FAQs (Frequently Asked Questions):

1. Can I use frozen spinach instead of fresh? Yes, you can. If using frozen spinach, make sure to thaw and drain it before incorporating it into the ricotta mixture.

2. Can I make this recipe vegan? Absolutely. Choose plant-based ricotta and mozzarella alternatives and use a flax egg or egg substitute.

3. Can I use no-boil lasagna noodles? It’s recommended to use regular lasagna noodles for this recipe. No-boil noodles may become overly soft during the extended cooking time.

4. How can I prevent the lasagna from sticking to the crock pot? A thin layer of sauce at the bottom of the crock pot helps prevent sticking. You can also consider using a crock pot liner for easier cleanup.

5. Can I adjust the spice level? Absolutely. Feel free to customize the crushed red pepper flakes to your preferred level of spiciness.

6. Can I double the recipe for a larger crowd? Certainly. Adjust the ingredients accordingly and use a larger slow cooker if needed.

7. Can I assemble this ahead of time? Yes, you can layer the lasagna in the crock pot and refrigerate it overnight. Then, start the cooking process the next day.

8. Can I bake this in the oven instead? Yes, instead of the crock pot, you can layer the lasagna in an oven-safe casserole dish. Cover the dish loosely with aluminum foil and bake in a preheated oven at 375F for 30-40 minutes. Remove the foil and continue baking for 5-8 minutes until the cheese is golden brown.

More Italian-inspired crock pot recipes you will love:

• Easy Slow Cooker Chicken Cacciatore
• Slow Cooker Minestrone Soup

4.67 from 6 votes

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Crock Pot Lasagna

Prep Time

15 mins

Cook Time

3 hrs 30 mins

Total Time

3 hrs 45 mins

 

Embrace the convenience of this Crock Pot Lasagna, an Italian-inspired classic, where fresh spinach and creamy ricotta meet layers of marinara and melted mozzarella. Everything cooks up in the slow-cooker and redefines comfort with every bite.

Course: Main Course

Cuisine: Italian

Keyword: crock pot lasagna recipe, slow cooker lasagna

Servings: 8 servings

Calories: 329 kcal

Author: Kelly

Ingredients

• 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-ounce container ricotta cheese , we like Kite-Hill for dairy-free
• 1 large egg room temperature - you can also sub with a flax-egg or egg-substitute for egg-free
• 1 teaspoon dried parsley
• 1 -/4 cups freshly grated Parmesan cheese divided - , we like Miyokos or Violife for dairy-free
• 2 24-ounce jar marina sauce or 6 cups homemade sauce - we like Rao's for a store-bought version.
• 1/2 cup water
• 3 Tablespoon tomato paste
• 1 Tablespoon Italian seasoning - or you can sub with 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. You can also use gluten-free lasagna noodles from Jovial, Barilla or Catelli or for a grain-free option use Hearts of Palm lasagna sheets from Palmini or Natural Heaven
• 4 cups shredded mozzarella cheese , we like Miyokos or Violife for dairy-free
• fresh basil and parsley chiffonade; for serving

Instructions

1. 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.

2. 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.

3. 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.

Oven Method

1. Layer the lasagna in a 9x13 oven-safe casserole dish.

   Cover the dish loosely with aluminum foil and bake in a preheated oven at 375F for 30-40 minutes.

   Remove the foil and continue baking for 5-8 minutes until the cheese is golden brown.

Recipe Notes

Reprinted with permission from Real Food Slow Cookers Suppers cookbook by Samantha Skaggs and Page Street Publishing

 

How to store: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

How to freeze: To freeze, slice the lasagna into portions, wrap them tightly, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

How to reheat: Reheating your leftover Crock Pot Lasagna is a breeze, ensuring that you can enjoy the deliciousness all over again. Here's how to do it:

• Microwave Method:

  • Place a portion of the lasagna on a microwave-safe plate.
  • Cover the plate with a microwave-safe cover or microwave-safe plastic wrap.
  • Heat the lasagna on medium power for 1-2 minutes. Check for doneness and continue in 30-second increments if needed, until the lasagna is heated through.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Transfer the desired portion of lasagna to an oven-safe dish.
  • Cover the dish with aluminum foil to prevent excessive moisture loss.
  • Place the dish in the preheated oven for about 15-20 minutes, or until the lasagna is heated thoroughly.

• Stovetop Method:

  • For individual portions, you can reheat the lasagna on a stovetop.
  • Place a non-stick skillet over medium-low heat.
  • Add a splash of water or a small amount of marinara sauce to the skillet to prevent sticking.
  • Place the lasagna slice in the skillet and cover it with a lid.
  • Heat for about 5-7 minutes, flipping the lasagna halfway through, until it's heated evenly.

Nutrition Facts

Crock Pot Lasagna

Amount Per Serving (1 serving)

Calories 329 Calories from Fat 126

% Daily Value*

Fat 14g22%

Carbohydrates 31g10%

Fiber 2g8%

Sugar 1g1%

Protein 19g38%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.