Slow Cooker Vegetarian Spinach Lasagna

Slow Cooker Vegetarian Spinach Lasagna

Completely Cheesy Slowcooker Vegetarian Spinach Lasagna

Lactose intolerance folks it maybe advised to look away in regards to this very cheesy spinach lasagna. Unless you wish to torture yourself with a recipe with four different cheeses. It is hard to resist the dairy goodness in this one.

An amazingly simple vegetarian slow cooker meal for anytime of year. It is really a dump and go… OK not exactly dump, but layer and go recipe. If you are the industrious type then you can make your own tomato sauce; however, sauce out of the jar is OK. I use Rao’s. It is the really big jar since there is nothing worst with lasagna is to have dry lasagna. And of course uncooked noodles. Not that you will have that issue with it being in the slow cooker for 4-8 hours. I am a cheese addict so the more cheese the better and the cheese in this recipe is very generous.

While meat lasagna tends to be heavy, this spinach lasagna is very light. If you wanted more veggies, then I would saute them first to soften then add to the cheese mixture. Veggie lasagna coming out of the slow cooker does sound rather nice.

Just a reminder, this will feed a crowd. It is a lot of food. Either throw a party adding a salad and bread or expect to enjoy this everyday for lunch for two weeks. Not that that is a bad thing mind you.

Looking for more slow cooker meals? I have a whole section on that.

Slowcooker Vegetarian Spinach Lasagna Recipe



Slow Cooker Spinach Lasagna


  • 4-6 cups tomato sauce
  • 12 to 15 no boil lasagna noodles
  • 1 32-ounces container light ricotta cheese
  • 1 cup crumbled feta cheese
  • 2 tablespoons minced garlic
  • 2 teaspoons dried oregano
  • 1 teaspoon dried parsley
  • 2 eggs, lightly beaten
  • 5-ounces container fresh baby spinach
  • 3 cups low-moisture part-skim mozzarella cheese, shredded
  • 1/2 cup shredded Parmesan Cheese




  • Spray the inside of the crock pot with cooking spray.
  • In a large mixing bowl, combine ricotta cheese, feta cheese, salt, pepper, chopped garlic, oregano, parsley and eggs; mix until thoroughly combined then add the spinach making sure it is mixed well.
  • Spread tomato sauce on the bottom of the pot.
  • Arrange a layer of the noodles over the sauce.
  • Spread 1/3 of the ricotta mixture over the pasta.
  • Sprinkle a layer of mozzarella and 1/3 of the parmesan cheese over the ricotta mixture.
  • Top with a cup of tomato sauce.
  • Repeat these layers until all the ingredients have been used up .
  • Top the lasagna with a layer of lasagna noodles covered with tomato sauce and sprinkled with mozzarella and parmesan cheese.
  • Cover and cook on HIGH for 3-1/2 to 4 hours or LOW for 6 to 8 hours.
  • Turn off the crock pot and let stand 30-45 minutes, or until all the liquid is absorbed.



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