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Slow Cooker Whole Wheat Spinach Lasagna

★★★★★ 4.7 /5 Updated: 8/23/22
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This is the easiest and most moist way to make lasagna in my opinion. Delicious! Crock pot for the win!

I tried the great “slow cooker lasagna” experiment last week for my family, thinking that it would be fun to try but not something I would actually do in the future. Scratch that! I’m sold on this Slow Cooker Whole Wheat Spinach Lasagna!

Although I love those cute Spinach Lasagna Roll-Ups that I’ve made so many times before, I’m done with that time-intensive method. I’m moving on to this easy one. This slow cooker lasagna took no time at all to put together, especially since it’s meat-free and I didn’t have to cook the noodles in advance. Plus, it came out perfectly moist throughout. No more burnt top or edges or dried out lasagna. Hurrah!

The key to this Slow Cooker Whole Wheat Spinach Lasagna, though, is three-fold:

1 – Use LOTS of sauce. This recipe calls for 2 whole jars. You’ll feel like it’s too much, but trust me, it’s not. The noodles just soak it up while cooking and the whole thing is perfectly saucy.

2 – Do not overcook this! It takes about 3 hours on LOW. If you cook it much longer or at a higher temperatre than that, you’ll be left with burnt baby food at best.

3 – Spray a large slow cooker crock generously with cooking spray before layering in the ingredients. This will make for easy clean up. You can also buy the crock pot liners, which makes for ZERO clean up.  You cook right in the liner.

Last thing to note: This feeds an army! Our family of five ate only half of it the first night and we have been eating leftovers all week. So I would say this could easily feed 8-10 adults.

Ok, really last thing to note: Slow Cooker Whole Wheat Spinach Lasagna would make a perfect make-ahead meal for a large group. Just put the casserole together ahead of time. Store the slow cooker crock in the fridge until you’re about 3 hours away from your dinner time. Then, start the slow cooker and let it do the work.  Enjoy!

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

Slow Cooker Whole Wheat Spinach Lasagna
★★★★★ 4.7 from 3 reviews

Slow Cooker Whole Wheat Spinach Lasagna

This is the easiest and most moist way to make lasagna in my opinion. Delicious! Crock pot for the win!

Yield: 8–10 1x
Prep: 20 minutesCook: 3 hoursTotal: 3 hours 20 minutes
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Ingredients

  • 13–14 pieces (most of a 16 ounce package) uncooked whole wheat lasagna noodles
  • 3 cups mozzarella cheese, shredded, divided (separate out 1 cup)
  • 1 (15 ounce) container ricotta cheese
  • 2 eggs, beaten
  • 2 cloves garlic, minced
  • 2 tablespoons dried parsley flakes
  • 1 tablespoon dried basil
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • 2–3 cups fresh spinach, finely chopped
  • 1 cup freshly grated Parmesan cheese
  • 2 (28 ounces) jars marinara sauce

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Instructions

  1. In a mixing bowl, stir together 2 cups mozzarella cheese, ricotta cheese, eggs, garlic, parsley, basil, pepper, salt, spinach, and Parmesan cheese.
  2. Generously coat the inside of the large slow cooker crock with cooking spray. This will help tremendously with clean up!
  3. Layer the lasagna in the slow cooker as follows. Remember to be generous with the sauce and use all of it!
  4. – SAUCE: Start by spreading a base layer of marinara sauce over the bottom.
  5. – NOODLES: Layer noodles next, breaking them apart as needed to fill in the gaps.
  6. – SAUCE: Spread another layer of sauce over the noodles.
  7. – CHEESE: Spread the ricotta cheese mixture over all the noodles.
  8. – REPEAT X2: Repeat the noodles/sauce/cheese layers two more times.
  9. Top the casserole with one last layer of noodles (so you’ll have four noodle layers total), one last layer of sauce, and then end with the 1 cup of shredded mozzarella over the top. (Note: You will not have a ricotta cheese mixture layer for the top.)
  10. Cook on LOW for 3 hours. Do not overcook!
© Author: Thriving Home
Cuisine: Italian Method: Slow Cooker

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Rachel Tiemeyer

Rachel Tiemeyer

As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!

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  1. AvatarLaura says

    Posted on 10/28/22 at 11:15 am

    If I only wanted to make 5 servings would I cook it the same amount of time?

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 10/29/22 at 3:27 pm

      Are you using a large slow cooker (6 quart) or smaller one (3 qt)? I haven’t tested this, but if you’re cutting the portion in half and using a large slow cooker, my guess is it won’t take quite as long.

      Reply
  2. AvatarEmily says

    Posted on 2/7/20 at 10:33 am

    Can the egg be left out for those with allergies?

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 2/27/20 at 11:01 am

      I’m sure you could leave the egg out and still be fine.

      Reply
  3. AvatarDiana says

    Posted on 11/15/18 at 2:24 pm

    Do you think I can prepare this in the crockpot the night before, refrigerate it and then cook it 3 hours right before a luncheon at noon? Will it get soggy sitting all night? Thanks!

    Reply
    • RachelRachel says

      Posted on 11/17/18 at 12:20 pm

      Yes, I think that would work great!

      Reply
  4. AvatarSam says

    Posted on 6/16/18 at 7:06 am

    What vegetables would be tasty in addition to the spinach, how would their cooking time work?

    Reply
    • RachelRachel says

      Posted on 6/19/18 at 9:32 am

      Good question. I haven’t tested any others. But, some that come to mind that could work: par-cooked, finely chopped broccoli, shredded zucchini, blanched kale, finely shredded carrots (might want to precook a little, so they get done all the way). Does anyone else have any suggestions?

      Reply
  5. AvatarMichelle says

    Posted on 4/23/18 at 6:51 pm

    Thanks sooo much! This is so easy to make and I had plenty of time to do other things while it’s cooking. To top it all off, my meat loving family absolutely loved it!

    Oh, and it’s going to feed us twice more. Wow!

    ★★★★★

    Reply
    • RachelRachel says

      Posted on 4/23/18 at 7:04 pm

      Wonderful to hear that, Michelle. Thanks for taking the time to leave a review!

      Reply
  6. AvatarWalter says

    Posted on 4/18/18 at 8:08 am

    Since this “feeds an army”, what size slow cooker did you use? 8 Qt?, 10 Qt?

    Reply
    • RachelRachel says

      Posted on 4/21/18 at 8:35 pm

      Good question. 6 quart.

      Reply
  7. AvatarKristin says

    Posted on 12/11/17 at 9:51 am

    What is the recommendation for altering the other ingredients if I wanted to add meat?

    Reply
    • RachelRachel says

      Posted on 12/15/17 at 11:20 am

      Hi Kristin. I haven’t tested this recipe with meat, so I’m sorry to say that I don’t know. My guess is that if you browned ground beef, drained it, seasoned it, and then added it in the layers, it will probably cook at the same rate. But, that’s my educated guess.

      Reply
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