How to make slow cooker spinach lasagna

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Who doesn't love an absolutely brilliant lasagna? It's unheard of! And while the traditionalists among us will often stick to the classic meat ragu lasagna that we all know and love, there are too many uniquely stunning variations of this familiar dish to keep count! Perhaps the most scrumptious adaptation of this family favorite is that of a creamy Spinach Lasagna! One of the most ingenious ways to trick the little ones into eating their greens, this incredible slow cooker recipe calls for sauteed mushrooms, onions, garlic and spinach to be gently folded into a sultry cheese sauce before being layered in the slow cooker alongside easy no-cook noodles! Delicious!
Although this amazing recipe calls for one extra step than many of our slow cooker recipes, the quick-frying of these veggies takes only 5 minutes, and we find the extra step to be well worth the effort! If you were looking to use ground beef to bulk up this dish a bit (although it is incredibly hearty already!), see our 'tip' below for the instructions. This fabulous recipe really is the perfect dish to whip up with the little ones for a special dinner that is sure to delight the whole family!
12 lasagna noodles (8oz box)
1 cup fresh mushrooms, chopped
1 large onion, chopped
2 cloves garlic, minced
12oz (240g) fresh spinach (this will shrink once cooked)
1 egg
3 cups (740g) ricotta cheese
1 cup (245g) grated parmesan
3 cups (approx 300g) shredded mozzarella cheese
1 teaspoon salt
3 tsp Italian seasoning (or one tsp each of parsley, oregano and basil)
1 teaspoon ground black pepper
1 large 24 oz jar (680g) of your favorite pasta sauce
1 tbsp olive oil
1. In a large frying pan, heat up 1 tbsp of olive oil and once hot, add the onion, garlic, mushrooms and spinach. Saute for 5 minutes, or until the spinach is wilted and the onions are softened. Drain if necessary and leave to one side to cool.
2. In a large bowl, mix together the ricotta cheese, 1/2 cup parmesan, salt, pepper, Italian seasoning, 1 egg, and the spinach and mushroom mixture. Mix with a fork or wooden spoon until smooth.
3. Pour 1/4 of the tomato sauce into the bottom of your slow cooker and place one layer of lasagna pasta sheets on top (breaking if necessary to get them to fit). Spoon 1/3 of the cheese mixture over the top of the noodles and cover with 1/3 of the shredded mozzarella and a sprinkling of extra parmesan, topped with a coating of tomato sauce. Cover with another layer of noodles and repeat the layering two more times (1)noodle, (2)cheese sauce, (3) mozzarella, (4) parmesan, (5) tomato sauce.
4. Once the final coating of tomato sauce has been added, cover and cook on low for 4-5 hours.
TIP: To add some meat to this yummy dish, brown 1lb of ground beef in a saucepan before adding in the onion, garlic, mushrooms and spinach. Follow the rest of the recipe as instructed and enjoy!
Resources Francesco83
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Here's a twist you might not expect.
July 11   ·  
There are certain flavors that naturally mesh. Garlic and butter are two of them, and it's hard to go wrong when you add them to pasta.
July 9   ·  
...this slow cooker recipe is even easier, and doesn't require a big oven that's going to heat up the whole house.
July 8   ·