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Crockpot Spinach Lasagna

Crockpot Spinach Lasagna
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Summary

This recipe is quick, delicious and makes a convenient meal the whole family will enjoy. This is a must try!

  • Prep time
    10 min
  • Servings
    12 Servings
  • Serving size
    1 piece (1/12 of recipe)
Dinner Gluten-Free Holidays & Entertaining Lunch Main Dish Quick & Easy Slow cooker Vegetarian Italian
Nutrition Facts

Nutrition Facts

12 Servings

  • Serving Size
    1 piece (1/12 of recipe)
  • Amount per serving Calories 180

  • Total Fat 6g
    • Saturated Fat 2.4g
  • Cholesterol 15mg
  • Sodium 315mg
  • Total Carbohydrate 22g
    • Dietary Fiber 4g
    • Total Sugars 5g
  • Protein 10g
  • Potassium 355mg
Dinner Gluten-Free Holidays & Entertaining Lunch Main Dish Quick & Easy Slow cooker Vegetarian Italian
Ingredients

Ingredients

  • lasagna noodles (gluten-free)
    9
  • jarred pasta tomato sauce (lower sodium)
    24 1/2 oz
  • frozen spinach (10-ounce, chopped, thawed and drained)
    1 package
  • part skim mozzarella cheese (shredded, divided)
    1 1/4 cup
  • low-fat ricotta cheese
    1 cup
  • nonstick cooking spray
    1
  • Parmesan cheese (freshly grated)
    1/4 cup
  • tomato sauce (8-ounce, no-salt added)
    1 can

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Directions

Directions

  1. Spray a crock pot with cooking spray.

  2. In a medium bowl, mix together ricotta cheese, Parmesan cheese, 1/4 cup mozzarella cheese and spinach.

  3. Spread 1 cup pasta sauce on bottom of crock pot. Arrange 3 noodles side by side on top of sauce, break noodles apart to fit, if needed.

  4. Spread about 1/3 cup of ricotta-spinach mixture on top of noodles. Repeat layering with pasta sauce, noodles and ricotta spinach mixture 2 more times. Top with remaining pasta sauce and canned tomato sauce. Sprinkle top with 1 cup mozzarella cheese.

  5. Place cover on crock pot. Cook on low setting for 2-3 hours or until done (cooking times vary based on crock pot).

  6. *This recipe was tested with gluten-free lasagna noodles, but whole-wheat lasagna noodles could be used.

Reviews

Reviews

Write a Review
  • Recommended

    This was so easy an delicious. My husband doesn't really care for Italian food but loved this. This is a winner!

  • Recommended

    Don't use no boil noodles. Too mushy

  • Recommended

    This was an easy and delicious recipe. I was able to prep the night before and assemble in the morning. I added a can of diced tomatoes and 1 can mushrooms. This is a great make ahead for the freezer. I think I would add more seasoning as the spinach taste was strong.

  • Recommended

    This was delicious! I worried that the regular lasagna noodles that I used wouldn't cook completely with so small an amount of pasta sauce, but it worked! I'm definitely making this recipe again.

  • Recommended

    This is a simple and delicious recipe. I have made it twice now with equal success. This will be a "go to" one for me. The instructions were easy to follow and the ingredients inexpensive and easy to obtain. Except for the ricotta, everything else is a pantry staple. The texture is creamy and with the short crockpot cooking time the noodles were tender and not mushy.

  • Recommended

    So so good. Really good. Easy easy and quick to prep, agreed. And yet I feel so accomplished cooking my first lasagna. I thought they were hard :) Noodles: We used regular ol' hard lasagna noodles, too. They worked great. Ricotta: Also, I didn't realize we were almost out of ricotta. So I had to use low-cal cream cheese to substitute for a little more than half of the ricotta. Deeeeelicious. Hubby loved it. We couldn't wait to get into our leftovers the next day!