Crock-Pot Lasagna Recipe

Crock-Pot Lasagna Recipe

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  • Prep Time


  • Total Time


  • Servings



  • 1

    can (14.4 ounces) crushed tomatoes

  • 3

    cloves garlic , finely chopped

  • 2

    Tbsp. dried oregano

  • ½

    tsp. kosher salt

  • ¼

    tsp. red pepper flakes

  • 2

    containers (15 ounces each) fresh ricotta

  • 2

    cups (8 ounces) grated mozzarella

  • ¼

    cup grated Parmesan

  • 12

    lasagna noodles (about three-quarters of a 1-pound box)

  • 5

    ounces (about 6 cups) baby spinach


In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan. In the bottom of a 5- to 6-quart slow cooker, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella. Cook on low, covered, until the noodles are tender—especially in the center of the lasagna—about 3 to 3 1/2 hours. ..


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