Comfort food like our Slow Cooker Spaghetti Bolognese show us that pasta recipes can be easily done with various cooking methods. Pressure Cooker recipes like our Instant Pot Spaghetti Bolognese teach us to cook everything at once to save time and energy. Crock Pot recipes like our Slow Cooker Pumpkin Soup make for fuss free cooking!
Easy crockpot lasagna is right here, in vegetarian form in all its deliciousness!
Reminicent of our Spinach and Ricotta Cannelloni and the winning combination of flavours. Super easy like our Rocket Pesto Pasta, this spinach and ricotta lasagne recipe shows you how to make a delicious vegetarian meal in your Slow Cooker with a modern twist on some of the ingredients.
I’ve never been the type to stand at the stove and make bechamel sauce. It is easy but I have never really LOVED doing it. Greek yoghurt is my preference white sauce type of ingredient. So you know what I did? I developed this recipe with no saucepan in mind. Nope not one. Get the yoghurt, stir some stuff in there and sauce is done is my thinking, so here goes!
How do you cook Lasagne in the Slow Cooker?
To cook lasagne in the Slow Cooker we use much the same techniques as if we were making it in the oven. Our Crock pot bowl becomes our baking dish and once are sauces are made, we layer away!
Slow Cooker lasagna takes the hard work out of a traditional favourite and makes it so simple to make!
In the same way that we would spray our casserole dish with cooking oil, we whip that out, give the whole bowl of the Slow Cooker a good spray and get it ready to do its thing. We don’t want any of that cheesy awesome deliciousness to stick so be liberal about it!
Spinach and Ricotta Lasagne ingredients
The ingredients for this recipe are shown in the photo below, you can refer to this on your phone at the shops, so you get everything you need in 1 go!
As you can see we need:
- spinach (fresh is always my preference to cook with!)
- dried lasagna sheets
- ricotta cheese
- greek yoghurt (low fat)
- tomato passata
- crushed tomatoes (can also use diced)
- condensed tomato soup
- dried onion (saves time peeling one!)
- garlic powder (yup, or you can use 2 x tbs minced garlic)
- salt and pepper
I love using minced garlic and dried onion as they save so much time! The only ‘hard work’ step we do is use the food processor to blitz our spinach. After that it is a walk in the park to destination Easy Spinach Lasagne ville!
Slow Cooker Lasagne
Slow Cooker recipes like this meatless lasagne are SO easy!!
After you have put everything in there you can walk away and await the delicious aroma of heaven which will start to waft your way from your kitchen.
As we use the Slow Cooker for this recipe, it is a lot less ‘hands on’ meaning we can get other stuff done in the mean time!
Step by Step Slow Cooker Spinach and Ricotta Lasagne
- add spinach leaves to food processor (photo 1)
- blitz for 5 seconds then remove blade to save washing a separate bowl (photo 2)
- add ricotta (photo 3)
- stir till spinach and ricotta are combined (photo 4)
To make the tomato sauce
- add tomato passata (shown in photo 5)
- condensed tomato soup (shown in photo 6)
- diced tomatoes (shown in photo 7)
- and Italian herbs to a jug and stir to combine(shown in photo 8)
The tomato sauce will be one of the 3 liquid type layers for our lasagne, we keep it easy with great taste!
- stir the herbs into the sauce (shown in photo 9)
- add the minced garlic (shown in photo 10)
- salt and pepper, stir, then set aside (shown in photo 11)
- start the white sauce with the greek yoghurt in a jug (shown in photo 12)
This is so easy as no saucepan needed but still a thick and creamy white sauce, perfect for lasagna!
- add dried onion (photo 13)
- garlic powder (photo 14)
- stir to complete white sauce making (photo 15)
- all 3 sauces ready layer! (photo 16)
Crockpot Lasagne steps
Spray your crockpot bowl liberally to prevent any sticking!
- spray Slow Cooker bowl (photo 17)
- lay 1 lasagna sheet onto base of bowl (photo 18)
- break a second lasagne sheet and spread it out (photo 19)
- pour 1st tomato sauce layer onto dried pasta (photo 20)
Now we layer the lasagne sauces and pasta just like when we make it in a baking dish for the oven.
- pasta layer (photos 21 and 22)
- spinach and ricotta layer (photo 23)
- white sauce ‘bechamel’ layer (photo 24)
- pasta layer (photos 25 and 26)
- now repeat all sauce layers x 1, starting with tomato sauce layer (photo 27)
- then spinach and ricotta layer, then white sauce layer (implied)
- finish with a tomato sauce layer (photo 28)
- top layer of tomato sauce (photo 29)
- sprinkle your cheese on now Or you can do 30 mins before the end (photo 30)
- cook for 3 – 3 1/2 hrs on high or 6 – 6 1/2 hrs on low (lid on, no peeking!) (photo 31)
- top with fresh parsley to serve (photo 32)
We are done! I hope you are hungry as this will be ready in 3 hrs and you won’t be able to hold back from the delicious smell whilst it is cooking!
A sprinkle of cracked pepper, some freshly chopped parsley and you are serving this like no tomorrow.
If pasta is your favourite thing, then here is some recipes you need to get cooking:
- Spinach and Ricotta Cannelloni
- Ground Beef Casserole
- Instant Pot Spaghetti Bolognese
- Tomato Mac and Cheese
- Slow Cooker Spaghetti Bolognese
- Blue Cheese Mac and Cheese
- Tuna Spaghetti
- Tomato Spaghetti
Serve this the same day hot fresh and oozying deliciousness or the next day where it will be more ‘set’ and you can reheat in the microwave!
Spinach and Ricotta quick info:
About the recipe:
- this is a vegetarian recipe
- we use 500 grams fresh spinach leaves
- and 500 grams dried lasagne sheets
- we use low fat Greek Yoghurt for our white sauce layer
- this is an easy recipe!
FAQs about cooking Spinach and Ricotta Lasagna in the Slow Cooker
- we spray the bowl to ensure that nothing sticks and clean up is easy!
- this process is the same if you want to cook this recipe in the oven
- this is a freezer friendly recipe
- also a family friendly recipe
- this is an EASY recipe
Spinach and Ricotta Lasagne Pro tips:
These additional tips are so that you can master lasagne in your Slow Cooker from the 1st time you attempt it:
- spraying the bowl to prevent sitcking is essential
- fresh spinach will have less water and is recommended over frozen
- top with cheese before setting the temperature or add 30 mins before the end of the cook time
To freeze this recipe, simply wait until it is cool, then portion out into zip lock bags. To reheat simply defrost and then microwave for 3-5 mins or until heated through!
Serve your lasagne with a simple salad for a delicious dinner idea! A lovely glass of red as the accompaniment!
When the lasagne is freshly cooked it will be soft and ‘scoopable’ from the slow cooker. The next day it will be firm and more baked in appearance, choose your preference!
Spinach and Ricotta Lasagne (Slow Cooker)
- Slow Cooker
- Baking dish (if using the oven to cook)
Spinach and Ricotta Lasagne
- 500 grams lasagne sheets Note 1
- 1/2 cup cheese grated Note 2
- parsley to garnish
Spinach and Ricotta
- 500 grams spinach leaves
- 375 grams ricotta cheese
- 700 grams tomato passata
- 400 grams crushed tomatoes Note 3
- 400 grams condensed tomato soup
- 1 tbs garlic minced
- 1 tbs Italian herbs
- salt and pepper to taste
- 500 grams Greek yoghurt low fat
- 1 tbsp dried onion Note 4
- 1 tsp garlic powder
Spinach and Ricotta Lasagne
Spinach and Ricotta
- Add spinach leaves to the bowl of the food processor and blitz for 5 seconds
- Remove the blade from the food processor and add the ricotta cheese to the bowl. Use a spoon to stir the spinach and ricotta together, set aside
- In a jug combine tomato passata, tomato soup, crushed tomatoes, minced garlic, dried onion, Italian herbs, salt & pepper, stir to combine, set aside
- Add Greek yoghurt, garlic powder, dried onion, stir to combine, set aside
- Spray the bowl of your Slow Cooker with canola oil
- Do a pasta layer by laying one lasagne sheet on top of the tomato sauce, breaking another sheet and spreading it out across the surface
- Pour a tomato sauce layer, pasta layer, spinach and ricotta layer, pasta layer and then a white sauce layer, repeat x 1 for each layer
- Top the final layer of tomato sauce with cheese
- Cook for 3 - 3 1/2 hrs on high or 6 - 6 1/2 hrs on low
- Garnish with cracked pepper and parsley
- Note 1 This usually comes in boxes of 250 grams. We need 2 x boxes. This is a standard size.
- Note 2 I use light cheese, cheddar is popular in USA.
- Note 3 You can use crushed or diced tomatoes. Go for the ones that have no added herbs as we are putting our own in there.
- Note 4 Dried spices area of the supermarket. So simple, great flavour and saves time and tears.
It is life changing when you 1st make lasagne in the Slow Cooker! Still the same great taste, texture, aroma and SO easy to do.
Make your nights fuss free and give it a go!
Please give me a shout if you have questions or make the recipe as I would love to hear your feedback.
Meatless Monday, Slow Cooker, spinach, ricotta, – you, me, wine, sorted x