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Spinach and ricotta lasagne
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5 from 4 votes

Spinach and Ricotta Lasagne (Slow Cooker)

Spinach and Ricotta Lasagne in your Slow Cooker is a life changing experience of easiness!  For a no fuss spinach and lasanga recipe layer, repeat and cook!
Prep Time15 mins
Cook Time3 hrs 15 mins
Total Time3 hrs 30 mins
Course: Dinner
Cuisine: Australian, International, Italian
Keyword: lasagne, pasta, vegetarian pasta
Servings: 6
Calories: 657kcal
Author: Adrianne


  • Slow Cooker
  • Baking dish (if using the oven to cook)


Spinach and Ricotta Lasagne

  • 500 grams lasagne sheets Note 1
  • ½ cup cheese grated Note 2
  • parsley to garnish

Spinach and Ricotta

  • 500 grams spinach leaves
  • 375 grams ricotta cheese

Tomato Sauce

  • 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

White sauce

  • 500 grams Greek yoghurt low fat
  • 1 tablespoon dried onion Note 4
  • 1 teaspoon 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

    Tomato Sauce

    • In a jug combine tomato passata, tomato soup, crushed tomatoes, minced garlic, dried onion, Italian herbs, salt & pepper, stir to combine, set aside

    White Sauce

    • 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 ½ hrs on high or 6 - 6 ½ 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.


    Calories: 657kcal | Carbohydrates: 98g | Protein: 35g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 589mg | Potassium: 1838mg | Fiber: 9g | Sugar: 21g | Vitamin A: 9249IU | Vitamin C: 52mg | Calcium: 465mg | Iron: 7mg