Slow Cooker Whole Wheat Spinach Lasagna

Slow Cooker Whole Wheat Spinach Lasagna

  • Author: Thriving Home
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 20 minutes
  • Yield: 8-10 1x
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Italian


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


  • 1314 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
  • 23 cups fresh spinach, finely chopped
  • 1 cup freshly grated Parmesan cheese
  • 2 (28 ounces) jars marinara sauce


  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!