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5 from 1 vote

Slow Cooker Spinach Lasagna

kristineskitchenblog.com
A hearty, vegetarian lasagna made easy in your crock pot! This Slow Cooker Spinach Lasagna is a healthier take on your favorite comfort food!
Prep Time30 mins
Cook Time3 hrs 30 mins
Total Time4 hrs
Servings: 6
Calories: 492kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 6 cloves garlic minced
  • 8 ounces crimini mushrooms chopped
  • 28 ounce can crushed tomatoes*
  • 14.5 ounce can petite diced tomatoes
  • 8 ounces tomato sauce
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 2 teaspoons Italian seasoning
  • ½ teaspoon salt
  • 1/8 teaspoon black pepper
  • 10 whole wheat lasagna noodles uncooked, not no-boil
  • 1 1/3 cups part-skim ricotta cheese
  • 5 ounces fresh baby spinach
  • 2 ¾ cups grated part-skim mozzarella cheese

Instructions

  • Heat olive oil in a medium skillet over medium heat. Add onion, garlic, and mushrooms and cook until slightly softened, about 3 minutes. Stir in crushed tomatoes, diced tomatoes, tomato sauce, oregano, basil, Italian seasoning, salt, and pepper. Remove from heat.
  • Spread a thin layer of the sauce/mushroom mixture over the bottom of the slow cooker. Place a layer of noodles over the sauce, breaking them into smaller pieces as needed. Spoon 1/3 cup ricotta cheese over the noodles, scooping little dollops of it to spread it out over the noodles. Pour 1 cup of the sauce evenly over the noodles and ricotta. Top with 1/3 of the spinach and ¾ cup mozzarella.
  • Repeat layers two more times: noodles, 1/3 cup ricotta, 1 cup sauce, spinach, ¾ cup mozzarella.
  • Then make one more layer on top with noodles, the remaining sauce, 1/3 cup ricotta, and ½ cup mozzarella.
  • Cook lasagna in your slow cooker on low heat for about 3 ½ hours, until noodles are tender. Let stand, covered, for 30 minutes before serving.

Notes

*Note: If you prefer to use jarred marinara sauce, you can replace the crushed tomatoes, diced tomatoes, tomato sauce, oregano, basil, Italian seasoning, and salt with 2 (26 ounces each) jars of your favorite marinara sauce. Season with pepper and continue with the recipe as written.

Nutrition

Serving: 1/6 recipe | Calories: 492kcal | Carbohydrates: 62g | Protein: 32g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 1070mg | Potassium: 1291mg | Fiber: 6g | Sugar: 13g | Vitamin A: 3290IU | Vitamin C: 30mg | Calcium: 711mg | Iron: 7mg
Nutrition information is only an estimate.
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