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Try This Fascinating Slow Cooker Spinach and Mushroom Lasagna Recipe

Baked Spinach with cheese is delicious Italian food cuisine. Spinach gratin.

Try This Fascinating Slow Cooker Spinach and Mushroom Lasagna Recipe

Lasagna in a slow cooker? If the idea has you thinking we're crazy, wait just a moment! This recipe has been carefully curated to ensure the end product turns out fantastic. Lasagna is commonly made in the oven, but with our recipe you'll be able to successfully make it in a slow cooker.

Pasta is usually not added to a slow cooker, but we're hoping to change that with our pasta slow cooker recipes. We want to show you that there are more foods that can go into a slow cooker beyond meats, stews, and soups. Pasta does require some prep before going into the slow cooker, and this recipe is no exception.

It's important to follow the instructions in this recipe exactly. There are some things that need to be accomplished before the recipe can go into the slow cooker. Otherwise, it won't turn out very well! Make sure to set aside enough time to complete the early steps. You don't want to be rushed!

Once this recipe goes into the slow cooker, it will need to cook on low for about four hours. It isn't an all-day recipe by any means! Most pasta slow cooker recipes do not need to cook for nearly as long as meats. Part of the reason meat goes into a slow cooker is to tenderize it, which takes a lot of time. Since we're doing some cooking before putting this lasagna in the crock pot, we can get it done faster.

Spinach and Mushroom Lasagna


Vegetable oil spray
8 curly-edged lasagna noodles (7 ounces), broken in half
Salt and pepper
1 tablespoon extra-virgin oil
1½ pounds white mushrooms, trimmed and sliced thin
2 garlic cloves, minced
20 ounces frozen spinach, thawed, squeezed dry, and chopped coarse
1 (15-ounce) jar alfredo sauce
1¾ cups ricotta cheese (15 ounces)
1¼ cups grated Parmesan cheese (2½ ounces)
½ cup minced fresh basil
1 large egg
4 cups shredded mozzarella cheese (1 pound)


1. Line slow cooker with aluminum foil collar, then line with foil sling and coat with vegetable oil spray. Bring 4 quarts water to boil in large pot. Add broken lasagna noodles and 1 tablespoon salt and cook, stirring often, until al dente. Drain noodles, rinse under cold water until cook, then spread out in single layer over clean kitchen towels and let dry. (Do not use paper towels; they will stick to noodles.)

2. Heat oil in pot over medium-high heat until shimmering. Add mushrooms, garlic, and ¼ teaspoon salt, cover and cook until mushrooms are softened, about 5 minutes. Uncover and continue to cook until mushrooms are dry and browned, 5 to 10 minutes longer. Stir in spinach and alredo sauce, scraping up any browned bits, and season with salt and pepper to taste.

3. In bowl, mix ricotta, 1 cup Parmesan, basil, egg, ½ teaspoon salt, and ½ teaspoon pepper together. Spread ½ cup mushroom spinach sauce into prepared slow cooker.

4. Arrange 4 lasagna noodle pieces in slow cooker (they may overlap), then dollop 9 rounded tablespoons of ricotta mixture over noodles. Sprinkle with 1 cup mozzarella, then spoon 1 cup more mushroom-spinach sauce over top. Repeat layering of lasagna noodles, ricotta mixture, mozzarella, and mushroom-spinach sauce twice more.

5. For final layer, arrange remaining 4 noodles in slow cooker, then top with remaining mushroom-spinach sauce and sprinkle with remaining mozzarella and remaining Parmesan. Cover and cook until lasagna is heated through, about 4 hours on low.

6. Let lasagna cool for 20 minutes. Using sling, transfer lasagna to serving platter and serve.

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