Slow Cooker Spinach Lasagna

(Weight Watchers Friendly Crock Pot Cooking, Day 14)

Slow Cooker Spinach Lasagna

Easy Slow Cooker Spinach Lasagna

Here’s a perfect recipe for Meatless Mondays: Slow Cooker Spinach Lasagna.

Yes, you can make lasagna in the slow cooker.

Every time I make lasagna I think of my dad. He wasn’t a very adventurous eater, but he liked lasagna.

(I love how I can feel closer to him when I cook and/or eat his favorite foods. Food has such a power to connect us.)

I adapted this slow cooker spinach lasagna recipe slightly from Fix-It and Forget-It Lightly Revised & Updated: 600 Healthy, Low-Fat Recipes for Your Slow Cooker.

I added drained and squeezed dry chopped spinach.

And used cottage cheese instead of ricotta. Like my mom always did when we were growing up.

Mom gave this slow cooker spinach lasagna an enthusiastic thumbs up.

Rod ate it without complaint. (Rod never complains about what I cook. Am I lucky or what?) But it wasn’t a favorite. He’s not really a red sauce guy.

So, next time I think I’ll make this slow cooker spinach lasagna with an alfredo sauce, which will make him much happier.

Slow Cooker Spinach Lasagna
Prep time
Cook time
Total time
This easy and delicious slow cooker spinach lasagna is perfect for meatless Mondays
Recipe type: Main
Serves: 8
  • 4-1/2 cups fat free, meatless spaghetti sauce
  • ½ cup water
  • 10 ounces frozen chopped spinach, defrosted, drained and squeezed dry
  • 2 cups (16 ounces) non fat cottage cheese
  • 2 cups shredded part-skim mozzarella cheese, divided
  • ¾ cup grated Parmesan cheese, divided
  • 1 large egg
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • 8 ounces oven-ready lasagna noodles
  1. In a large bowl, stir together the spaghetti sauce and water.
  2. Make sure your spinach is as dry as possible.
  3. In another bowl, mix together the spinach, cottage cheese, 1-1/2 cups of the mozzarella cheese, ¼ cup of the Parmesan cheese, egg, Italian seasoning and garlic powder, until well blended.
  4. Spray your Crock Pot with nonstick cooking spray. (I used my 4-quart CrockPot. The recipe says to use a 4- or 5-quart.)
  5. Spread ¼ of the sauce in the bottom of the slow cooker. Top with ⅓ of the noodles, breaking them to fit.
  6. Spread the noodles with ⅓ of the spinach and cheese mixture, making sure the noodles are covered.
  7. Repeat the layers two more times.
  8. Spread your slow cooker spinach lasagna with the remaining sauce.
  9. Cover and Cook on LOW 4 to 5 hours. Sprinkle with remaining ½ cup mozzarella and ¼ cup grated Parmesan cheeses. Cover and let stand 10 minutes to allow the cheese to melt.
Cook's Notes
Nutritional Estimates Per Serving (1/8th): 360 calories, 10 g fat, 39 g carbs, 7 g fiber, 25 g protein and *9 Weight Watchers PointsPlus

Source: Slightly adapted from Fix-It and Forget-It Lightly Revised & Updated: 600 Healthy, Low-Fat Recipes for Your Slow Cooker

*PointsPlus® for slow cooker spinach lasagna calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

If you liked this Slow Cooker Spinach Lasagna, you might also like:

Easy Lightened Up Skillet Lasagna
Weight Watchers Beef & Spinach Lasagna Rolls
Light and Healthy Creamy One Pot Pasta

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  1. Joan Miller says

    Question about the Slow Cooker Spinach Lasagna recipe – What are oven-ready lasagna noodles? Do you pre-cook the lasagna noodles before putting in crock pot?

    • says

      Hi Joan,

      Most supermarkets now stock lasagna noodles that are labeled either “no boil” or “oven ready” that do not require pre-cooking. They are so much easier than having to boil your noodles first. Hope this helps!

  2. Kisha says

    Hi Martha,
    Can you share the purpose of adding the egg? My son is allergic, but I don’t want it to be too runny if I omit it. I am just trying to think of what substitution might work. Thank you!

    • says

      Hi Kisha,

      It’s one of those things my Mom always did when making lasagna and I’ve always carried on the tradition without giving it much thought. I believe that it helps to make the cheese creamier and possible set up better. But I really think it would be fine without it. Hope this helps.

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