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.
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
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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.
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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.
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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
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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:
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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.
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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.
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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.