This was my first attempt at making a lasagne in the slow cooker but it will definitely be the first attempt of many. I don’t cook vegetarian meals very often either but love spinach ricotta in homemade cannelloni so thought it might go well in a lasagne too. Italian food is always some of our favourite dishes to eat. This Slow Cooker Spinach Lasagna is great served with a side salad and garlic bread.
We use a large 6 litre crock pot for this spinach and ricotta slow cooker recipe but if your slow cooker is smaller you can reduce the quantities or have a deeper lasagne. You could use fresh home made pasta too but it would probably cook too quickly for the slow cooker – dried pasta is perfect for slow cooker recipes.
Can I make the spinach and ricotta lasagne in the oven?
If you would like to make this vegetarian slow cooker lasagna recipe in the oven for dinner then just follow the instructions below, placing all the ingredients into a ovenproof baking dish. Bake in the centre of the oven, preheated to 200C, for 40 minutes or until brown on top and bubblin nicely.
Can I make this recipe into a spinach and ricotta cannelloni instead of a lasagne?
If you’d like to make this recipe into an easy cannelloni instead of a slow cooker lasagne you can do just a few minor changes. Use cannelloni tubes or Manicotti instead of lasagna sheets, fill each tube with the spinach and ricotta filling using a piping bag.
Place half the tomato pasta sauce mixture in the base of the slow cooker before topping with the pasta tubes and finishing with the rest of the tomato mix before sprinkling over the cheese.
If you’re looking for other recipes to try, here’s our Slow Cooker Beef Rogan Josh, Slow Cooker Lasagne and Slow Cooker ‘Lazy’ Cottage Pie. You can see all our recipes to date here.
Here’s our Slow Cooker Spinach and Ricotta Lasagne Recipe:
Ingredients
- 1 kg ricotta cheese
- 700 g frozen spinach defrosted and excess water squeezed out.
- 3 eggs beaten
- 130 g freshly grated parmesan cheese
- 1 kg passata or sieved tomatoes
- 130 g green pesto
- dried lasagne pasta sheets
- 150 g grated mozzarella cheese
Instructions
- In a large bowl mix the spinach, ricotta, eggs and half the parmesan cheese.
- In another bowl mix the passata and pesto.
- Lightly grease the slow cooker pot and ladle the passata tomato sauce onto the bottom to have a thin even layer – this was two large ladles for us. Add a layer of lasagne sheets.
- Spoon some of the ricotta spinach mixture to create a thin even layer followed by another layer of sauce and then pasta. Repeat until the cheese and sauce are used up – finishing with the sauce.
- Mix the rest of the parmesan with the mozzarella and sprinkle over the top of the lasagne.
- Turn the slow cooker on to low and cook for 4 hours until nicely browned and the pasta is cooked.
If you’d like to print or pin the Slow Cooker Spinach and Ricotta Lasagne Recipe for later you can do so below. Enjoy!
Slow Cooker Spinach and Ricotta Lasagne
Ingredients
- 1 kg ricotta cheese
- 700 g frozen spinach defrosted and excess water squeezed out.
- 3 eggs beaten
- 130 g parmesan cheese grated
- 1 kg passata or sieved tomatoes
- 130 g green pesto
- dried lasagne pasta sheets
- 150 g grated mozzarella
Instructions
- In a bowl mix the spinach, ricotta, eggs and half the parmesan cheese.
- In another bowl mix the passata and pesto.
- Lightly grease the slow cooker pot and ladle the passata sauce onto the bottom to have a thin even layer – this was two large ladles for us. Add a layer of pasta.
- Spoon some of the cheese mix to create a thin even layer followed by another layer of sauce and then pasta. Repeat until the cheese and sauce are used up – finishing with the sauce.
- Mix the rest of the parmesan with the mozzarella and sprinkle over the top of the lasagne.
- Turn the slow cooker onto low and cook for 4 hours until nicely browned and the pasta is cooked.
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.
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