Slow cooker lasagna is a great way to feed a crowd while freeing up the oven. This yummy vegetarian version is layered with spinach-flecked ricotta, flavor-infused marinara sauce, masses of melty mozzarella and plenty of Parmesan. With no beef or sausage to precook, this lasagna is as easy as assembling the layers and going on your merry way for the next few hours. You’ll know it’s done when the noodles are just tender, so be sure to watch this recipe closely the first time you make it. And then? Prepare to be lauded with lasagna-loving cheers and accolades!
YIELD: 8 SERVINGS
3 (10-oz [283-g]) boxes frozen spinach, thawed and drained
1 (15-oz [425-g]) container ricotta cheese
1 egg
1 tsp (2 g) dried parsley
1 ¼ cups (140 g) freshly grated Parmesan cheese, divided
2 (24-oz [680-g]) jars marinara sauce (or about 6 cups [1.4 L] homemade sauce)
½ cup (120 ml) water
3 tbsp (50 g) tomato paste
1 tbsp (3 g) Italian Seasoning
½ tsp garlic powder
¼ tsp crushed red pepper flakes
12 uncooked lasagna noodles (do not use no-boil noodles)
4 cups (16 oz [454 g]) shredded mozzarella cheese
Fresh basil chiffonade, for serving
In a large bowl, combine the spinach, ricotta, egg, parsley and ¾ cup (84 g) of the Parmesan until well blended and set aside. In another large bowl, combine the marinara sauce, water, tomato paste, Italian Seasoning, garlic powder and crushed red pepper flakes and set aside.
Spoon ½ cup (120 ml) of the sauce into the bottom of a large oval slow cooker and spread it into a thin layer. Place 3 lasagna noodles on top of the sauce, breaking a noodle into pieces (if necessary) in order to cover most of the blank spaces. Dollop ¼ of the spinach-ricotta mixture in small spoonfuls on top of the noodles and gently spread it into an even layer. Spread 1 ½ cups (360 ml) marinara sauce on top of the spinach-ricotta mixture. Sprinkle the top of this layer with 1 cup (114 g) of the shredded mozzarella and 2 tablespoons (22 g) of the remaining grated Parmesan.
Repeat these layers 3 more times, starting with the noodles and ending with the mozzarella and Parmesan topping. Cover the slow cooker and cook on low for 3 ½ to 4 hours, until the noodles are tender but not overcooked. Turn off the slow cooker and allow the lasagna to rest for 30 minutes before slicing and serving.
Samantha’s Tips
An easy way to drain frozen spinach is to thaw it completely, wrap it inside a clean kitchen towel, twist the ends and wring it out over the sink until completely dry. Alternatively, if you don’t want a spinach-dyed towel, line a colander with 3 to 4 layers of paper towels extending up the sides, place the thawed spinach in the center, fold over the edges of the paper towels, and push and squeeze all of the water out through the bottom of the colander.
In order to use an equal amount of spinach-ricotta mixture for each layer of the lasagna, smooth the top of the spinach-ricotta mixture in the bowl and then use a butter knife to cut a straight line through the center from top to bottom, and then a second line through the center from side to side. This essentially divides the mixture into four equal parts, making it easy to scoop out ¼ of the mixture for each layer.