Slow Cooker Lasagna

Prep time: 20 minutes

Total time: 3 hours 50 minutes

Serves 6-8

This slow cooker lasagna couldn't be more simple (you don't have to pre-boil the noodles!) Just assemble and walk away. But before you do, watch Jess and Ali show you, step-by-step, how to do it.


ready to learn? just hit play.


2 28-ounce cans 
crushed tomatoes 
4 cloves 
garlic, finely chopped 
2 tablespoons 
dried oregano 
1/2 teaspoon 
kosher salt 
1/4 teaspoon 
red pepper flakes 
1/4 teaspoon 
freshly ground black pepper 
2 15-ounce containers 
fresh ricotta 
2 cups 
grated mozzarella (8 ounces) 
1/4 cup 
grated Parmesan 
lasagna noodles (about 3/4 of a 1-pound box) 
5 ounces 
baby spinach (about 6 cups packed) 


In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper (12 turns on pepper mill). In a separate bowl, mix the ricotta, 1 cup of the mozzarella and the Parmesan.

In the bottom of a 5 to 6-quart slow cooker, spread a thin layer of the sauce. Top with 4 of the noodles (breaking to fit as necessary.) Spread 1 1/2 cups of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 4 noodles, sauce and 1 cup mozzarella.

Cook on low, covered, until the noodles are tender—especially in the center of the lasagna, 3 to 3 1/2 hours.


helpful hints

  • Be sure to cover the noodles completely with sauce so they don’t dry out
  • Break the noodles to fit in the slow cooker as best you can; a little layering is okay
  • Test the noodles for doneness by inserting a paring knife in the middle of the lasagna (if it goes in easily it’s done)

tools needed

5 to 6-quart slow cooker, 2 medium bowls, cutting board, chef’s knife, measuring spoons, measuring cups, 2 spoons


make it a meal

Here's a recipe pairing we love with our Slow Cooker Lasagna: