Name: Spinach Ricotta Slow Cooker Lasagna – Easy, Hearty & Vegetarian
Ingredients: 9 lasagna noodles (uncooked); 2 cups ricotta cheese; 2 cups shredded mozzarella; ½ cup grated Parmesan; 1 large egg; 2 teaspoons Italian seasoning; ½ teaspoon garlic powder; 10 oz frozen spinach, thawed and drained; 4 cups marinara sauce; Optional: chopped fresh basil or parsley for garnish

Ingredients

Scale

9 lasagna noodles (uncooked)
2 cups ricotta cheese
2 cups shredded mozzarella
½ cup grated Parmesan
1 large egg
2 teaspoons Italian seasoning
½ teaspoon garlic powder
10 oz frozen spinach, thawed and drained
4 cups marinara sauce

Optional: chopped fresh basil or parsley for garnish

Instructions

Prep the Cheese Filling
In a large bowl, mix ricotta cheese, egg, Parmesan, Italian seasoning, garlic powder, and drained spinach. Stir until well combined.
Layer the Ingredients
Spray your slow cooker with non-stick spray. Spread ½ cup of marinara sauce at the bottom.
First Layer
Place 3 lasagna noodles on top of the sauce (break them to fit as needed). Spread one-third of the ricotta-spinach mixture over noodles. Top with marinara and mozzarella.
Repeat
Repeat the layering process two more times: noodles, ricotta mixture, marinara, mozzarella.
Top It Off
Finish with a final layer of sauce and a generous sprinkle of mozzarella and Parmesan.
Cook
Cover and cook on LOW for 4 to 5 hours, or until noodles are tender and cheese is bubbly.
Rest and Serve
Let the lasagna sit with the lid off for 15–20 minutes to firm up before slicing. Garnish with fresh basil or parsley if desired.