Go Back

Slow Cooker Spinach and Ricotta Lasagne

This Slow Cooker Spinach and Ricotta Lasagne is great served with a side salad and garlic bread.
Prep Time20 minutes
Cook Time4 minutes
Course: Main Course
Cuisine: Italian
Keyword: slow cooker, vegetarian
Servings: 4 people
Calories: 1242kcal


  • 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


  • 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.