Filled with spinach, ricotta, parmesan and mozzarella cheese, this Skinny Crockpot Lasagna is super easy to make and pure vegetarian comfort food. Who knew that making lasagna in a slow cooker was that quick and simple?
If you've ever made lasagna before, you know it's not the easiest and quickest dish there is. It's delicious and comforting for sure, but it's a lot of work. Or should I say, it used to be a lot of work.
Not anymore! Forget time-consuming oven lasagna, and welcome...the slow-cooker aka crockpot lasagna! I know, it sounds crazy. I mean, can you really make a lasagna in a slow-cooker?
Well, I've tried and I was blown away by the result. Not only it was super easy to make, but the crockpot lasagna was super tasty and moist. The spinach and ricotta filling is inspired by my skinny eggplant rollatini recipe that so many of you love.
It's a simple mix of spinach, ricotta, parmesan and mozzarella cheese - as Italian as it gets, my friends. The rest of this vegetarian crockpot lasagna recipe is only tomato sauce and lasagna pasta (I used gluten-free noodles). Easy peasy! I'm sure your family will love this simple and quick version of a classic Italian lasagna recipe. Enjoy!
If you tried this crockpot lasagna recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest andFacebook for more deliciousness and behind-the-scenes!
Skinny Spinach And Ricotta Crockpot Lasagna
Filled with spinach, ricotta, parmesan and mozzarella cheese, this Skinny Crockpot Lasagna is super easy to make and pure vegetarian comfort food. Who knew that making a phenomenal vegetarian lasagna in a slow cooker was that simple?
- 2 cups reduced fat ricotta 18 oz/ 500 g jar
- 1 ½ cups shredded light mozzarella divided in 1 cup and ½ cup
- 1 cup shredded parmesan
- 2 cloves garlic minced
- 9 oz frozen spinach 250 g, thawed and squeezed to remove as much liquid as possible
- 3 cups tomato pasta sauce divided
- 7 oz lasagna noodles 200 g | 9 to 12 sheets depending on their size (I used gluten free lasagna)
- parsley to serve
Prepare spinach-ricotta mixture. In a large bowl, combine 2 cups ricotta, 1 cup mozzarella, 1 cup parmesan, minced garlic and thawed drained spinach.
Season lightly with salt and generously with freshly cracked pepper. (It might be easier to use your hands rather than a fork or a spoon to mix). Set aside.
Spray slow cooker with cooking spray. Spread ½ cup tomato sauce on the bottom.
Arrange the first layer of noodles over the sauce. You'll probably need to break a few sheets to cover the empty spots, and that's okay.
Top pasta with 1 cup tomato sauce, one-third of the spinach ricotta mixture and another layer of noodles. Repeat twice until you get three complete layers. Finish with a layer of noodles.
Top with ½ cup tomato sauce and sprinkle with ½ cup shredded mozzarella.
Cover and cook on high for 3 - 3 ½ hours. Turn off the slow cooker completely (including the "warm" option), and let it stand for at least 45 minutes or until all the moisture is absorbed. Top with grated parmesan and chopped parsley (optional), cut and serve.