This spinach lasagna recipe has melty layers of ricotta, mozzarella, and feta cheese, with savory spinach, parmesan, tomato sauce, and tender lasagna noodles cooked together in the crock pot. All you have to do is add everything to the pot and cook!
Crockpot lasagna is the easiest lasagna you’ll ever make, and it always hits the spot. If you’re looking for a traditional oven recipe, try eggplant lasagna or a classic and meaty lasagna bolognese.
If I had a quarter for every time I used spinach and feta cheese in a recipe, I’d most likely buy MORE spinach and feta. I love this combination in my spinach pie, quiche, and frittata recipes. For this crock pot spinach lasagna recipe, I upped the ante with a mix of feta, ricotta, mozzarella, and parmesan cheese, tucked between savory tomato sauce and lasagna noodles. It’s creamy, cheesy, and especially easy since I can set this lasagna to cook and walk away!
Why You Should Make This Spinach Lasagna Recipe
- One pot. I love a good set-it-and-forget-it crock pot recipe, and lasagna is no exception. It’s the best. No stirring, no boiling, no rinsing, no waiting. Just hello, Miss Crock Pot, have these delicious ingredients. See you in a few hours!
- Loads of flavor. This spinach lasagna tastes like it took all day to make, and technically it did, but without any effort. Instead, leave the crock pot to do its thing, and all the classic Italian flavors mingle for hours while the cheese gets melty and bubbly and the noodles cook perfectly al dente.
- 4 different kinds of cheese. I mean, does a recipe get any better? The combination of melting cheeses and tomato sauce simmering for hours makes the house smell incredible. You’ll be craving this lasagna long before it’s done.
Ingredients You’ll Need
I always used to joke that this spinach lasagna recipe was so easy, that even my 10-year-old could make it! Time flies, but the ingredients haven’t changed. Here are some notes on what you’ll need, and you’ll find a full list with amounts in the printable recipe card below the post.
- Tomato Sauce – Choose your favorite jarred tomato sauce, passata, or marinara sauce from the store. If you have a homemade tomato sauce recipe, go ahead and use it!
- Lasagna Noodles – These no-boil lasagna noodles have changed my life. They save so much time whenever I make lasagna, and they work perfectly in this crockpot recipe. Highly recommend.
- Ricotta Cheese – Ricotta is a mild Italian whey cheese with a light and creamy flavor. If can’t find ricotta, mascarpone or cottage cheese make good substitutes.
- Feta Cheese – Optional, but I love the saltiness of crumbled feta in this lasagna. You can always replace feta with extra ricotta, mozzarella, or another kind of cheese.
- Garlic – Freshly chopped.
- Dried Herbs – Dried oregano and dried parsley, or you can use Italian seasoning. You could also swap out dried for finely chopped fresh herbs.
- Eggs – Lightly beaten, to help bind the ingredients in the cheese mixture.
- Spinach – Fresh or frozen baby spinach leaves. If you’re using frozen spinach, be sure to thaw it completely, then drain and pat it dry first.
- Mozzarella – I recommend low-moisture mozzarella cheese, shredded fresh from the block. In a pinch, you could use shredded white cheddar.
- Parmesan – Rounding out the quadruple-threat of cheese in this lasagna is freshly grated parmesan, or pecorino.
How to Make Spinach Lasagna in the Crock Pot
This lasagna was on my dinner rotation for years before I finally tried it in my crock pot. It barely took any work, and the flavors were even better than I remembered. If you’ve never made a crock pot lasagna, prepare to be hooked. Here’s the quick rundown, layer-by-layer:
- Start with the tomato sauce. Spread the tomato sauce evenly into the bottom of a greased crock pot.
- Next, add the noodles. Arrange no-boil lasagna noodles over the sauce. You may need to break them up in order to fit in a single layer.
- Add the spinach and ricotta mixture. Mix the ricotta and feta cheese with the garlic, seasonings, and eggs, then fold in the spinach. Spread about ⅓ of the ricotta mixture over the noodles in the crock pot.
- Add mozzarella. Next, top the ricotta layer with mozzarella and parmesan, plus another layer of tomato sauce.
- Repeat. Start again with a fresh layer of lasagna noodles. Repeat the layers until you’ve used up the ingredients, ending with a final layer of noodles, followed by tomato sauce, and, finally, mozzarella cheese.
- Cook! With your lasagna assembled, cover and set the crock pot to cook on High for 3 ½ to 4 hours. As the final step, switch off the pot and let the lasagna stand for 45 minutes as the liquid absorbs. You’re ready to cut and serve!
Tips and Variations
- Prep the crock pot. Grease the bowl of your crockpot or slow cooker with cooking spray for easy cleanup.
- Cook on High. Most crock pots come with a High and Low setting. Lasagna really only needs about 3 ½ hours on High. Cooking on Low for a longer length of time results in a soggy lasagna. Save the low and slow method for a crock pot rump roast.
- Rest the lasagna afterward. This is an important step that lets the lasagna set up inside the crockpot, for clean, firm slices. 45 minutes usually does the trick. If you try to scoop it right away, it’ll be a gloopy mess (still delicious, mind you, but very gloopy).
- Layer in more flavor. Drizzle a little parsley pesto or spinach pesto in between the lasagna layers.
- Add veggies. Layer in sautéed mushrooms, diced zucchini, onions, or carrots. I recommend par-boiling or pre-cooking the veggies if you can, so they cook through evenly.
- Add protein. You can replace tomato sauce with another pasta sauce, like bolognese, or add ground beef, chicken, or Italian sausage along with the tomato sauce to make it meaty. If you add ground meat to this recipe, you’ll want to brown it in a skillet beforehand.
- More crock pot recipes. If you love this crock pot spinach lasagna recipe, try this crockpot lasagna soup, next!
How to Store and Reheat Lasagna
- Refrigerate. Allow the lasagna to cool completely to room temperature, and then scoop it out into an airtight container to keep in the fridge. It makes delicious leftovers for up to 4 days.
- Reheat. Warm the spinach lasagna covered in a baking dish at 350ºF for 15-20 minutes. You can also heat up portions in the microwave.
- Freeze. Store leftover lasagna frozen for up to 3 months and thaw it in the fridge before reheating.
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Grease the crock pot. Lightly coat the inside of the crock pot or slow cooker with cooking spray.
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Add tomato sauce. Spread 1 cup tomato sauce on the bottom of the pot. Arrange a layer of the no-boil lasagna noodles over the sauce. Set aside.
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Make the ricotta filling. In a large mixing bowl, combine ricotta cheese, feta cheese, salt, pepper, chopped garlic, Italian seasoning, parsley, oregano, and eggs. Mix until thoroughly combined. Add the fresh spinach and mix until well incorporated.
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Assemble. Spread 1/3 of the ricotta mixture over the pasta. Sprinkle a layer of mozzarella and 1/3 of the parmesan cheese over top. Top with a cup of tomato sauce. Repeat these layers until all the ingredients have been used up.
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Add a final layer. Top the lasagna with a layer of lasagna noodles covered with tomato sauce and sprinkled with mozzarella and parmesan cheese.
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Cook. Cover and cook on HIGH for 3.5 to 4 hours.
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Rest. Afterward, turn off the crock pot and let it rest for 45 minutes, or until all the liquid is absorbed. Cut and serve.
Calories: 641kcal | Carbohydrates: 67g | Protein: 41g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 144mg | Sodium: 1699mg | Potassium: 915mg | Fiber: 5g | Sugar: 13g | Vitamin A: 4829IU | Vitamin C: 23mg | Calcium: 793mg | Iron: 4mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
