Lasagna (Slow Cooker)


  • chopped frozen spinach, thawed and squeezed to remove excess moisture
  • ricotta
  • grated Parmesan
  • cups marinara sauce
  • lasagna noodles
  • grated mozzarella
  • onion, thinly sliced (optional)


  1. In a bowl, mix together the spinach, ricotta, and some of the Parmesan.
  2. Spread some of the marinara  in the bottom of a slow cooker. Top with noodles (breaking to fit), cover with some of the marinara, half the spinach mixture, and some of the mozzarella; repeat. Top with the remaining noodles, marinara, mozzarella, and Parmesan. (If desired add some onions to a layer)
  3. Cover and cook on low until the noodles are tender, 3 ½ to 4 hours.