Slow Cooker Lasagna

Introduction

Imagine coming home to the rich, comforting smell of lasagna that cooked itself while you were out. This slow cooker lasagna delivers all the classic, layered goodness with a hands-off approach. You simply layer the uncooked noodles with a hearty spinach and ricotta filling and let your crockpot do the work.

Prep & Cook Time

• Prep Time: 15 minutes
• Cook Time: 195 minutes (3 hours 15 minutes)
• Total Time: 210 minutes (3.5 hours)
• Servings: 6

Ingredients

• 2 cups partly skim ricotta
• 3 garlic cloves (minced)
• ¼ tsp dried oregano
• ½ tsp pepper
• ¼ tsp red pepper flakes (optional)
• ½ cup Parmesan cheese (shredded)
• 1 can diced tomatoes (28oz can, drained)
• 3 ½ cups pasta sauce
• 1 handful flat leaf parsley (chopped)
• 3 cups mozzarella cheese (shredded)
• 4 cups baby spinach

Instructions

1. In a medium bowl, mix together the ricotta, minced garlic, oregano, pepper, red pepper flakes (if using), shredded Parmesan, and chopped parsley.
2. In a separate bowl, combine the drained diced tomatoes and pasta sauce.
3. Spread about 1 cup of the tomato-sauce mixture evenly over the bottom of your slow cooker.
4. Layer ingredients in this order, pressing down gently after each: a single layer of uncooked lasagna noodles (break them to fit), half of the ricotta mixture, half of the baby spinach, 1 cup of mozzarella cheese, and about 1 cup of sauce.
5. Repeat the layers: noodles, the remaining ricotta mixture, the remaining spinach, 1 cup of mozzarella, and 1 cup of sauce.
6. Top with a final layer of noodles, the remaining sauce, and the remaining 1 cup of mozzarella cheese.
7. Cover and cook on LOW for 3 hours 15 minutes (195 minutes), or until noodles are tender. Uncover and let stand for 15-20 minutes before serving to allow it to set.

Variations

• Vegetable Swap: Instead of layering the spinach, wilt it and mix it directly into the ricotta cheese mixture for more integrated flavor.
• Meaty Addition: For a meaty version, brown 1 pound of ground beef or Italian sausage, drain the fat, and stir it into the pasta sauce mixture before layering.
• Crispy Top: For a browned, crispy cheese top, carefully transfer the finished lasagna to a broiler-safe dish and broil for 2-3 minutes after the slow cooking is complete.
• Individual Portions: Use small, stackable dishes to create single-serving lasagnas, adjusting the cooking time downward as needed.

Tips for Success

• Ensure every noodle edge is covered with sauce to prevent dry, crunchy bits.
• Letting the lasagna rest for 15-20 minutes after cooking is crucial for clean slices.
• A 6-quart oval slow cooker is ideal for this recipe. If using a round one, you may need to break more noodles to fit the shape.

Storage & Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions on a microwave-safe plate and heat until warmed through, or cover a larger portion with foil and reheat in a 350°F oven for 20-25 minutes.

FAQ

Can I cook this on HIGH?

Yes, you can cook on HIGH for approximately 1 hour 45 minutes to 2 hours, but LOW is recommended for more even cooking and tender noodles.

Do I really not have to cook the noodles?

Why did my lasagna come out watery?

This is often due to using canned tomatoes that weren’t drained or a pasta sauce with a very high water content. Ensure you drain the diced tomatoes well.

Can I assemble this ahead of time?

Yes, you can layer everything in the slow cooker insert, cover tightly, and refrigerate overnight. Let it sit at room temperature for 20-30 minutes before starting the cooker.

Can I freeze the leftovers?

Absolutely. Portion the cooled lasagna, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.