Slow-Cooker Spinach & Mushroom Lasagna

Slow-Cooker Spinach & Mushroom Lasagna

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From: Everyday Slow Cooker

Cooking lasagna in your slow cooker rather than in the oven keeps it super moist and cheesy—just like lasagna should be. You can easily assemble this dish in the slow cooker ahead of time and refrigerate it. Just be sure to let the slow cooker come to room temperature before starting it so that the cook time is accurate. Serve with a green salad, if desired.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 2 teaspoons olive oil
  • 1 yellow onion, chopped (about 1 cup)
  • 1 (8 ounce) package sliced fresh mushrooms
  • 2 garlic cloves, minced (about 2 teaspoons)
  • 4 cups torn baby spinach (about 4 ounces)
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • 3 cups cabernet marinara or tomato-and-basil marinara (such as Muir Glen)
  • 1 cup no-salt-added tomato sauce (such as Pomì)
  • 4 ounces part-skim ricotta cheese (about ¼ cup)
  • ¼ cup chopped fresh basil
  • 1 large egg, beaten
  • 8 ounces preshredded Italian cheese blend (about 2 cups)
  • 2 ounces Parmesan cheese, grated (about ½ cup)
  • Cooking spray
  • 1 (8 ounce) package whole-wheat wavy lasagna noodles (about 9 noodles depending on brand)


  • Prep

  • Ready In

  1. Heat the oil in a large nonstick skillet over medium-high. Add the onion, and cook, stirring often, until just tender, about 5 minutes. Add the mushrooms and garlic; cook, stirring often, 2 minutes. Add the spinach; cook until the spinach just begins to wilt, about 1 minute. Remove from the heat. Sprinkle the vegetables with ⅛ teaspoon each of the salt and pepper. Add the marinara and tomato sauce, stirring to combine.
  2. Stir together the ricotta, basil, egg, 1¼ cups of the Italian cheese blend, ¼ cup of the Parmesan, and the remaining ⅛ teaspoon each salt and pepper in a bowl.
  3. Coat the inside of a 6-quart slow cooker with cooking spray. Spread 1 cup of the marinara mixture into the bottom of the slow cooker. Arrange 3 noodles over the marinara, breaking the noodles to fit the slow cooker as necessary. Top with half of the cheese mixture and 1 cup of the marinara mixture. Repeat the layers once, beginning with the noodles and ending with the marinara mixture. Place the remaining 3 noodles over the marinara. Spread the remaining marinara mixture over the noodles. Sprinkle with the remaining ¾ cup Italian cheese blend and ¼ cup Parmesan. Cover and cook on LOW until the noodles are tender, 4 to 5 hours.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 321 calories; 13 g fat(6 g sat); 6 g fiber; 39 g carbohydrates; 18 g protein; 7 g sugars; 0 g added sugars; 607 mg sodium;
  • Carbohydrate Servings:

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