If you are craving a cozy, delicious, and surprisingly easy meal to prepare ahead of time, this Slow Cooker Lasagna with Spinach Recipe is absolutely the answer. It combines tender layers of perfectly cooked lasagna noodles, savory ground beef, flavorful marinara, and vibrant spinach all slow-cooked to melty, cheesy perfection. Whether you are looking for a comforting family dinner or a fuss-free way to impress guests, this dish brings rich Italian flavors and fresh greens together in a way that feels both indulgent and wholesome. You’re going to love how simple it is to assemble and how wonderfully the slow cooker transforms these ingredients into a satisfying, heartwarming meal.
Ingredients You’ll Need
These ingredients are straightforward yet essential, marrying to create the perfect balance of taste, texture, and color in your slow cooker lasagna. Each one plays its role: ground beef adds hearty flavor, spinach brings freshness, and the cheeses contribute creamy, melty goodness that keeps every bite dreamy.
- Avocado oil or olive oil: Helps brown the beef and develop deep, rich flavors.
- Lean ground beef (90-93% lean): Offers a hearty, savory base with just the right amount of juiciness.
- Yellow onion, finely diced (½ medium): Adds sweet and aromatic depth to the beef mixture.
- Garlic cloves, minced (5 cloves): Gives a robust, fragrant punch that’s a must-have in lasagna.
- Fresh spinach (3 ounces, roughly chopped): Brings brightness and a healthy green touch into every layer.
- Dried Italian seasoning (2 teaspoons): Infuses classic herbs that transport your taste buds straight to Italy.
- Fine salt (½ teaspoon): Enhances all flavors without overpowering.
- Black pepper (¼ teaspoon): Adds a subtle heat to balance the richness.
- Marinara sauce (1 jar, 24 ounces): The saucy foundation that keeps the lasagna moist and flavorful.
- Water (1 ½ cups): Helps soften the uncooked noodles during slow cooking.
- Uncooked lasagna noodles (8 ounces, broken into small pieces): Important to mention: do not use no-boil noodles; these soak up just the right amount of sauce.
- Shredded mozzarella cheese (8 ounces, divided): Melts beautifully, creating that gooey texture lasagna lovers dream of.
- Cottage cheese (1 cup, lightly drained): Adds a creamy, tangy layer that complements the mozzarella.
- Shredded Parmesan cheese (⅓ cup): Sprinkled on top for a sharp, nutty finish.
- Fresh basil leaves (optional): Perfect for a fragrant, fresh garnish when serving.
How to Make Slow Cooker Lasagna with Spinach Recipe
Step 1: Cook the Beef Mixture
Start by heating a large skillet over medium-high heat and lightly spraying with cooking spray to prevent sticking. Add the ground beef, diced onion, minced garlic, Italian seasoning, salt, and pepper. Break up the beef with a spoon and cook until it’s no longer pink and the onions soften, about 8-10 minutes. This step builds a flavorful base with well-seasoned meat and softened aromatics that will infuse every bite of your slow cooker lasagna with spinach recipe.
Step 2: Prepare the Slow Cooker
Give your slow cooker insert a quick spritz with cooking spray to help prevent sticking later on. Then, transfer the cooked beef and vegetable mixture to the bottom of the slow cooker. This ensures an even layer of meaty goodness underneath to complement the layers that will follow.
Step 3: Add Remaining Ingredients
Pour in the marinara sauce and water, then stir in the roughly chopped spinach, broken lasagna noodles, and 1 ½ cups of shredded mozzarella cheese. Stir everything together gently but thoroughly so all ingredients are well combined. This mixture will allow the noodles to soak up the sauce and slowly become tender while cooking, so the flavors all meld perfectly.
Step 4: Add Cottage Cheese
Using a spoon or small scoops, dollop the cottage cheese evenly across the surface. Carefully fold it into the tomato-beef mixture in a way that leaves pockets of creamy cheese scattered throughout. This adds a lovely contrast in texture and richness that takes the dish to the next level.
Step 5: Top with Remaining Cheese and Cook
Sprinkle the rest of the shredded mozzarella and Parmesan cheese evenly over the top. Cover your slow cooker and set it to LOW for 3 to 4 hours. During this time, the noodles soften, the cheese melts, and all ingredients combine into a luscious, homestyle lasagna that tastes like it has slow-simmered flavor without any fuss.
Step 6: Serve
Once your slow cooker lasagna with spinach recipe is tender and bubbling with cheesy goodness, turn off the cooker. Garnish with fresh basil leaves and an extra sprinkle of Parmesan if you like. Serve it warm for a comforting meal that’s sure to become a favorite at your table.
How to Serve Slow Cooker Lasagna with Spinach Recipe
Garnishes
Fresh basil leaves add an herbaceous brightness that lifts the entire dish, making the flavors pop. A light dusting of grated Parmesan on top adds a salty edge and extra texture that keeps each forkful interesting and inviting.
Side Dishes
Pair with a crisp green salad dressed lightly in lemon vinaigrette or a side of garlic bread for a classic Italian experience. Roasted vegetables such as asparagus or broccoli also complement the richness of the lasagna and add a lovely pop of color and nutrients to the plate.
Creative Ways to Present
For a fun twist at dinner parties, serve individual portions in small, oven-safe ramekins and sprinkle with fresh herbs. You could also layer the slow cooker lasagna with spinach recipe in clear glass dishes to showcase all those beautiful pasta, cheese, and vibrant spinach layers — which makes the presentation as impressive as the taste.
Make Ahead and Storage
Storing Leftovers
Allow the lasagna to cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 4 days. The flavors actually deepen over time, so it tastes even better the next day.
Freezing
This slow cooker lasagna with spinach recipe freezes beautifully. Portion the cooled lasagna into freezer-friendly containers and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge before reheating to keep the texture just right.
Reheating
Reheat leftovers gently in the microwave or in a low oven (about 325°F) covered with foil to keep moisture in. Adding a splash of water or extra sauce before reheating can help revive the noodles and prevent drying.
FAQs
Can I use no-boil noodles in this slow cooker lasagna with spinach recipe?
It’s best to avoid no-boil noodles here because the recipe relies on uncooked regular noodles absorbing liquid gradually over several hours, which creates the perfect texture without getting mushy.
Is it possible to make this recipe vegetarian?
Absolutely! Swap out the ground beef with a plant-based meat substitute or add extra mushrooms and lentils for a hearty vegetarian version that’s just as satisfying.
Can I prepare this dish the night before and cook it the next day?
Yes! Assemble all the layers in the slow cooker insert, cover, and refrigerate overnight. Just add the cooking time when you’re ready to start the slow cooker so everything is perfect for dinner.
What if I don’t have cottage cheese? Can I substitute it?
You can use ricotta cheese as a substitute for cottage cheese. It will provide a slightly creamier texture but still work wonderfully in this recipe.
How do I know when the lasagna is fully cooked in the slow cooker?
The noodles should be tender and easily pierced with a fork, and the cheese on top should be melted and bubbly. Depending on your slow cooker, this typically takes about 3 to 4 hours on LOW.
Final Thoughts
There’s something truly special about a Slow Cooker Lasagna with Spinach Recipe that fits perfectly into busy schedules without sacrificing homemade charm. It’s a meal that wraps you in warmth, fills your home with irresistible aromas, and feeds both body and soul. I can’t wait for you to try it and see just how effortless and delicious slow cooker lasagna can be!
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Slow Cooker Lasagna with Spinach Recipe
- Total Time: 3 hours 45 minutes
- Yield: 8 servings 1x
Description
This Slow Cooker Lasagna with Spinach is a comforting and easy-to-make dish that layers ground beef, fresh spinach, marinara sauce, and a blend of cheeses cooked slowly to tender perfection. The slow cooker method allows the flavors to meld beautifully while you set it and forget it, yielding a hearty, cheesy lasagna that’s perfect for family dinners or meal prep.
Ingredients
Meat & Vegetables
- 1 teaspoon avocado oil or olive oil
- 1 lb lean ground beef (90-93% lean)
- ½ medium yellow onion, diced finely (¾ cup)
- 5 garlic cloves, minced (~1 ½ tablespoons)
- 3 ounces fresh spinach (2 large handfuls), roughly chopped
Seasonings & Sauces
- 2 teaspoons dried Italian seasoning
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- 1 (24-ounce) jar marinara sauce
- 1 ½ cups water
Pasta & Cheese
- 8 ounces uncooked lasagna noodles (not the ‘No boil’ type), broken into small pieces
- 8 ounces (2 cups) shredded mozzarella cheese, divided
- 1 cup cottage cheese, lightly drained
- ⅓ cup shredded Parmesan cheese
Optional Garnish
- Fresh basil leaves
Instructions
- Cook the Beef Mixture: Place a large skillet over medium-high heat and spray with cooking spray when hot. Add the ground beef, diced onion, minced garlic, dried Italian seasoning, salt, and black pepper. Break up the meat with a spoon or spatula and cook, stirring occasionally, for 8-10 minutes until the beef is fully cooked and the onions begin to soften. Drain any excess fat if necessary.
- Prepare the Slow Cooker: Lightly mist the slow cooker insert with cooking spray to prevent sticking. Add the cooked beef and vegetable mixture into the bottom of the slow cooker.
- Add Remaining Ingredients: Pour the marinara sauce, water, chopped spinach, broken lasagna noodles, and 1 ½ cups of shredded mozzarella cheese into the slow cooker. Stir everything well to combine thoroughly, ensuring noodles are evenly distributed.
- Add Cottage Cheese: Dollop the cottage cheese in several spots over the mixture. Gently fold the cottage cheese into the mixture, taking care not to overmix; small pockets of cottage cheese add delightful texture.
- Top with Remaining Cheese and Cook: Evenly sprinkle the remaining mozzarella cheese (about ½ to ¾ cup) and the shredded Parmesan cheese on top. Cover the slow cooker and cook on LOW for 3-4 hours, or until the noodles are tender and the cheese has melted beautifully.
- Serve: Once cooked, turn off the slow cooker. Garnish with fresh basil leaves and additional Parmesan cheese if desired. Serve warm and enjoy your comforting slow cooker lasagna.
Notes
- Use lean ground beef (90-93% lean) to reduce excess fat and keep the dish healthier.
- Break the lasagna noodles into small pieces to help them cook evenly in the slow cooker.
- Do not use ‘No boil’ noodles as they may become overly mushy during slow cooking.
- Cooking time may vary depending on your slow cooker model; begin checking tenderness at 3 hours.
- Dolloping rather than fully mixing cottage cheese helps create flavorful cheesy pockets throughout the lasagna.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
- Garnish with fresh basil or extra Parmesan for added flavor and presentation.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
