Slow Cooker Basil, Mozzarella and Ricotta Lasagna

Slow Cooker Basil, Mozzarella and Ricotta Lasagna
Servings: 6 Prep 15 mins Total Time 3 hrs 30 mins


  • 1 28 ounce can can no-salt-added tomato sauce
  • 3 ounces fresh spinach
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup chopped fresh basil, plus more for garnish
  • Non-stick cooking spray
  • 9 lasagna noodles, about 5 ounces
  • 1 16 ounce container part-skim ricotta cheese
  • 1 8 ounce bag part-skim mozzarella

Make It

1. Puree the tomato sauce, spinach, salt and pepper in a blender. Add 1/2 cup basil, and pulse to combine. Generously coat a slow cooker insert with cooking spray. Spread 1/2 cup sauce in the bottom of the slow cooker. Layer in three lasagna noodles, breaking to fit, trying not to overlap too much. Dollop about 1/2 of the ricotta over the noodles. Top with 2/3 cup sauce and 2/3 cup mozzarella cheese. Repeat with another layer of noodles, the remaining ricotta, 2/3 cup sauce and 2/3 cup mozzarella cheese. Top with the remaining noodles and 2/3 cup sauce. Reserve the remaining sauce (about 3/4 cup) and 2/3 cup mozzarella cheese.

2. Cover slow cooker, and cook for three hours on the low setting. Unplug the slow cooker.

3. Heat the remaining 3/4 cup sauce in a small saucepan or in a microwave until steaming. Remove the lid of slow cooker. Pour the sauce over the lasagna, and top with the remaining 2/3 cup cheese. Cover and let sit for 10-15 minutes before serving. Scatter chopped basil on top for garnish.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 336, Fat, total (g): 13, sat. fat (g): 8, carb. (g): 33, fiber (g): 6, sugar (g): 8, pro. (g): 22, sodium (mg): 480, calcium (mg): 523, iron (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.