Slow cooker spinach lasagna
Uncooked noodles, spinach ricotta and plenty of mozzarella layered in the slow cooker, so lasagna happens while you get on with your day.
- 330 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 8
- About $2.01 a serving
- 480 calories
- Good the next day
- Vegetarian
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 8 servings.
- 10 oz frozen chopped spinach, thawed
- 15 oz ricotta cheese
- 1 large egg
- ½ cup grated parmesan, divided
- 1 jar marinara sauce, 24 oz
- 1 can crushed tomatoes, 28 oz
- 12 lasagna noodles, uncooked
- 3 cups shredded mozzarella, divided
From your pantry
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ¼ tsp black pepper
- ½ cup water
Each serving has about 480 calories, 28 g protein, 47 g carbs and 20 g fat, and costs about $2.01 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No ricotta cheese? Cottage cheese works.
- No grated parmesan? Parmesan wedge works.
- No crushed tomatoes? Diced tomatoes work.
- No shredded mozzarella? Provolone slices work.
Steps
Tap an underlined word for a quick explanation.
Squeeze the thawed spinach hard over the sink until no more water drips out.
Dolly’s tip: Squeeze harder than feels necessary. Wet spinach makes a watery lasagna.Stir the ricotta, egg, spinach, ¼ cup parmesan, Italian seasoning, garlic powder and pepper in a bowl.
Stir the marinara, crushed tomatoes and water together in another bowl. It will look thin, and that’s right.
Dolly’s tip: The uncooked noodles drink up the extra liquid as they cook.Spread 1 cup of sauce over the bottom of a 6-quart slow cooker.
Layer noodles, broken to fit, then a third of the ricotta, 1 cup mozzarella and 1½ cups sauce. Repeat twice.
Dolly’s tip: Snap the noodles so they cover each layer. Small gaps are fine, since they swell as they cook.Top with the rest of the sauce, making sure every noodle is covered, then scatter the last of the mozzarella and parmesan over it.
Cover and cook on low for 4 to 5 hours, until a knife slides easily through the noodles in the middle.
Timer: 270 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Turn off the slow cooker, take off the lid, and let it 30 minutes before cutting.
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Timer: 30 min
Dolly’s tip: It’s soupy straight out of the pot. Resting lets it firm up enough to scoop neat pieces.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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