Go Back
+ servings
Slow Cooker Cheesy Spinach Lasagna - makes the perfect comforting meatless meal. Best of all, this healthy recipe cooks up all in the crock-pot!

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! Now with a step-by-step video!

Course Main Course
Cuisine Italian
Keyword crock pot lasagna recipe, slow cooker lasagna
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings 8 servings
Calories 329 kcal


  • 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
  • 1 large egg room temperature
  • 1 teaspoon dried parsley
  • 1 -/4 cups freshly grated Parmesan cheese divided
  • 2 24-ounce jar 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


  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.

Recipe Video

Recipe Notes

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

Nutrition Facts
Slow Cooker Cheesy Spinach Lasagna
Amount Per Serving (1 serving)
Calories 329 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g35%
Cholesterol 67mg22%
Sodium 420mg18%
Potassium 222mg6%
Carbohydrates 31g10%
Fiber 2g8%
Sugar 1g1%
Protein 19g38%
Vitamin A 1590IU32%
Vitamin C 4.5mg5%
Calcium 316mg32%
Iron 2.2mg12%
* 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.