Slow Cooker Whole Wheat Spinach Lasagna
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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!
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
- In a mixing bowl, stir together 2 cups mozzarella cheese, ricotta cheese, eggs, garlic, parsley, basil, pepper, salt, spinach, and Parmesan cheese.
- Generously coat the inside of the large slow cooker crock with cooking spray. This will help tremendously with clean up!
- Layer the lasagna in the slow cooker as follows. Remember to be generous with the sauce and use all of it!
- – SAUCE: Start by spreading a base layer of marinara sauce over the bottom.
- – NOODLES: Layer noodles next, breaking them apart as needed to fill in the gaps.
- – SAUCE: Spread another layer of sauce over the noodles.
- – CHEESE: Spread the ricotta cheese mixture over all the noodles.
- – REPEAT X2: Repeat the noodles/sauce/cheese layers two more times.
- 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.)
- Cook on LOW for 3 hours. Do not overcook!
Can the egg be left out for those with allergies?
I’m sure you could leave the egg out and still be fine.
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!
Yes, I think that would work great!
What vegetables would be tasty in addition to the spinach, how would their cooking time work?
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?
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!
★★★★★
Wonderful to hear that, Michelle. Thanks for taking the time to leave a review!
Since this “feeds an army”, what size slow cooker did you use? 8 Qt?, 10 Qt?
Good question. 6 quart.
What is the recommendation for altering the other ingredients if I wanted to add meat?
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.