We absolutely love lasagna, but it can be kind of a hassle to make when you’ve got to cook the pasta, brown the beef (if using), make the sauce and put it all together. Due to its time-consuming nature, we didn’t make it that often, but that was before we realized we could make it in our slow cooker!
That’s right, prepare this easy spinach lasagna in the slow cooker for a nutritious meal that tastes amazing and increases your family’s veggie intake. The lasagna supplies plenty of nutrients from the spinach and only requires 30 minutes of prep time! Turn it the slow cooker on and do your thing – once a few hours go by, it’ll be cheesy, hot and steamy and ready for you to dig into!
Slow Cooker Vegetarian Lasagna
5 1/2 hours
- 2 packages frozen spinach
- 2 cups Italian cheese blend, grated
- 3/4 cup Parmesan cheese, grated, plus extra for garnish
- 2 jars Alfredo sauce
- 1 package lasagna noodles
- Cook spinach according to package directions and let cool. Squeeze spinach in your hands to remove any excess moisture.
- Lightly grease the inside of a 5-6-quart slow cooker with non-stick spray. (For easier cleanup, skip the spray and add a disposable liner to the pot.)
- In a medium bowl, mix alfredo sauce with 1 cup Italian cheese.
- Spread 1/4 cheese sauce on the bottom of the your slow cooker. Cover the sauce with 3 lasagna noodles, making sure to break the noodles as necessary to fit the pot.
- Top the noodles with 1/3 spinach, 1/2 cup remaining Italian cheese and 1/4 remaining cheese sauce. Repeat the process so that you have a total of three layers.
- Place three noodles over the top of the lasagna. Spread the remaining sauce over the noodles, and sprinkle with the Parmesan cheese.
- Cover, turn the slow cooker on low, and cook for 3 1/2-4 1/2 hours. Turn off the heat about 10 minutes prior to serving.
- Slice and serve hot, garnished with more cheese.
Recipe adapted from Betty Crocker