Name: Slow Cooker Lasagna with Spinach and Cheese Recipe
Prep time: 30 min
Cook time: PT-489266H52M44S
Total time: 4 h
Cuisine: Italian
Ingredients: 1 teaspoon avocado oil or olive oil; 1 lb lean ground beef (90-93% lean); ½ medium yellow onion, diced finely (¾ cup); 5 garlic cloves, minced (~1 ½ tablespoons); 3 ounces fresh spinach (2 large handfuls), roughly chopped; 2 teaspoons dried Italian seasoning; ½ teaspoon fine salt; ¼ teaspoon black pepper; 1 (24-ounce) jar marinara sauce; 1 ½ cups water; 8 ounces uncooked lasagna noodles (not ‘No boil’ type), broken into small pieces; 8 ounces (2 cups) shredded mozzarella cheese, divided; 1 cup cottage cheese, lightly drained; ⅓ cup shredded Parmesan cheese; Fresh basil leaves, optional for garnish

If you’re craving comfort food but want to keep things easy and hands-off, this Slow Cooker Lasagna with Spinach and Cheese Recipe is seriously going to be your new best friend. I absolutely love how this lasagna comes together without laboring over layers in the oven — just toss it all in the slow cooker and let it work its magic. The spinach adds a fresh, vibrant touch, and the blend of cheeses makes each bite perfectly creamy and cheesy. Trust me, once you try this, it’ll be a repeat dinner in your house.

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Why You’ll Love This Recipe

Super Easy Prep: You combine everything in the slow cooker, making this lasagna a total hands-off meal.
Family Favorite: My family goes crazy for how cheesy and comforting this dish turns out every single time.
Healthier Twist: Adding fresh spinach boosts the nutrition without compromising on flavor.
Perfect for Busy Nights: Set it and forget it – perfect for when life gets hectic.

A close-up of a black slow cooker filled with a layered cheesy dish. The bottom layer has a rich, reddish-brown sauce with chunks of ground meat and bits of vegetables. Above that is a thick layer of melted white cheese with some golden spots, sprinkled with small green basil leaves and a few red pepper flakes. A wooden spoon lifts a portion from the cooker, showing the same layers with cheese stretching in thin strings. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this Slow Cooker Lasagna with Spinach and Cheese Recipe is that the ingredients are simple and work so well together to create rich flavors. Using fresh spinach adds a lovely pop of color and nutrients, and breaking the noodles into pieces ensures they cook perfectly in the slow cooker.

Avocado oil or olive oil: Great for cooking the beef without overpowering the other flavors.
Lean ground beef: I prefer 90-93% lean to keep it hearty but less greasy.
Yellow onion: Adds subtle sweetness once sautéed with the beef.
Garlic cloves: Essential for that savory depth; fresh minced garlic packs the best punch.
Dried Italian seasoning: A blend that elevates the flavor profile effortlessly.
Salt and black pepper: For seasoning the meat just right.
Marinara sauce: Use your favorite jarred sauce or homemade if you’re feeling fancy.
Water: Keeps everything moist and helps the noodles cook through.
Fresh spinach: I use about 3 ounces, roughly chopped – it wilts perfectly in the sauce.
Uncooked lasagna noodles: Break them into small pieces so they cook evenly without overpowering the cooker space.
Mozzarella cheese: Shredded, divided – because layering cheese just makes everything better.
Cottage cheese: Adds creaminess and a slight tang; be sure to drain excess liquid if there’s a lot.
Parmesan cheese: Sharp and nutty, perfect for sprinkling on top before cooking finishes.
Fresh basil leaves (optional): For garnish that brightens the final dish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to keep my Slow Cooker Lasagna with Spinach and Cheese Recipe flexible, so you can make it your own by swapping ingredients or adding extras. It’s comforting and forgiving, so feel free to experiment!

Vegetarian Version: I’ve swapped out the ground beef for sautéed mushrooms and lentils, and it’s honestly just as satisfying.
Extra Veggies: Occasionally, I sneak in diced zucchini or bell pepper for more texture and nutrition.
Spicy Kick: Adding some red pepper flakes or a dash of hot sauce lifts the flavor beautifully if you like a bit of heat.
Using Different Cheeses: Experimenting with ricotta instead of cottage cheese or adding a bit of gouda creates a wonderful twist.

How to Make Slow Cooker Lasagna with Spinach and Cheese Recipe

Step 1: Brown the Meat and Sauté Aromatics

Start by heating a large skillet over medium-high heat and adding your oil. When it’s hot, toss in the ground beef along with diced onion, minced garlic, Italian seasoning, salt, and pepper. I like to break up the meat with a spatula as it cooks to get a nice even browning. Cook for about 8-10 minutes, until the beef is cooked through and onions are softened. If there’s excess fat, drain it off – this keeps the lasagna from being too greasy.

Step 2: Layer Everything in the Slow Cooker

Spray your slow cooker insert with cooking spray to prevent sticking. Transfer the meat mixture to the bottom. Then add the marinara sauce, water, fresh chopped spinach, broken lasagna noodles pieces, and 1 ½ cups shredded mozzarella. Stir gently to combine everything well so the noodles will cook evenly.

Step 3: Add the Cottage Cheese and Extra Cheese Topping

Dollop the cottage cheese on top of your slow cooker mix and carefully fold it in a bit — just enough to get it incorporated without stirring it completely, so you still get those lovely pockets of creamy cheese. Finish by sprinkling the remaining mozzarella and Parmesan cheese on top.

Step 4: Slow Cook and Serve

Cover and cook on LOW for 3-4 hours. You’ll know it’s done when the noodles are tender and it’s bubbling around the edges. Turn the heat off, garnish with fresh basil and extra Parmesan if you like, then serve warm. The whole house will smell amazing by this point—I promise!

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Pro Tips for Making Slow Cooker Lasagna with Spinach and Cheese Recipe

Don’t Over-Stir the Noodles: Mixing everything too much after adding noodles can cause clumping; gently folding is key.
Use Broken Lasagna Noodles: Breaking the noodles ensures even cooking in the slow cooker and easier serving.
Drain Cottage Cheese Well: Excess liquid can make the lasagna watery—lightly draining it helps maintain perfect texture.
Low and Slow: Cooking on low heat for 3-4 hours prevents noodles from being mushy and helps cheese meld perfectly.

How to Serve Slow Cooker Lasagna with Spinach and Cheese Recipe

The image shows a close-up of a black slow cooker filled with a cheesy baked dish. The dish has several layers starting with a hearty tomato-based sauce mixed with ground meat at the bottom, followed by an evenly melted layer of white cheese with a smooth and slightly bubbly texture on top. The cheese has small green herb leaves scattered around and a light sprinkling of red and black spices. A wooden spoon lifts a portion of the dish, pulling some melted cheese strands, and the cheesy layer on top of the spoon looks creamy with light browning. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always reach for fresh basil leaves as my go-to garnish because they add a bright, herbal note that balances the cheesy richness. A little extra sprinkle of Parmesan on top right before serving is also a must in my book. Sometimes I add a pinch of red pepper flakes for a little visual and flavor kick.

Side Dishes

To keep things balanced, I like pairing this lasagna with a simple green salad dressed in a light vinaigrette and some crusty garlic bread for dunking. Roasted veggies like asparagus or broccoli also complement the richness perfectly and add texture to the meal.

Creative Ways to Present

For special occasions, I’ve served individual portions of this slow cooker lasagna in small, oven-safe ramekins topped with a fresh basil leaf for a cute presentation. It’s also fantastic as a potluck dish—just bring the slow cooker to keep it warm and let guests serve themselves.

Make Ahead and Storage

Storing Leftovers

After dinner, let the lasagna cool to room temperature, then transfer leftovers to an airtight container and pop it in the fridge. It keeps well for about 3-4 days. I like to portion it out for easy grab-and-go meals throughout the week.

Freezing

This recipe freezes beautifully! I recommend freezing it in individual portions wrapped tightly with plastic wrap and a layer of foil to prevent freezer burn. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

I usually reheat leftovers in the microwave covered with a damp paper towel to keep it moist, or in the oven at 350°F (175°C) covered with foil for about 20-25 minutes until warmed through. This method keeps the cheesy texture intact and the noodles tender.

FAQs

Can I use no-boil lasagna noodles in the slow cooker?

I wouldn’t recommend it—no-boil noodles tend to get mushy in the slow cooker because they’re designed for oven baking and rely on a certain moisture level. Breaking regular uncooked noodles into pieces works much better for even cooking here.
Is it possible to make this recipe vegetarian?

Absolutely! Swap the ground beef for cooked lentils, mushrooms, or even crumbled tofu. Adding sautéed vegetables can also bulk it up. The cheese and spinach help keep it hearty and delicious.
How do I prevent the lasagna from sticking to the slow cooker?

Make sure to spray the insert thoroughly with cooking spray before adding ingredients. Also, avoid stirring aggressively during cooking. Using lower heat settings and proper layering helped me avoid any sticking issues.
Can I double this recipe for a larger crowd?

Slow cookers vary in size, so doubling may not fit in one pot. You can use a larger slow cooker if you have one or make two batches. Just be mindful of the cooking time and noodle quantity relative to your slow cooker size.

Final Thoughts

This Slow Cooker Lasagna with Spinach and Cheese Recipe is one of those comforting meals I always fall back on when I want something cozy but don’t have the time or energy to fuss in the kitchen. It’s cheesy, satisfying, and has this lovely freshness from the spinach that keeps it from feeling too heavy. I genuinely feel like this recipe hits all the marks when it comes to flavor, ease, and versatility. So if you want a no-stress dinner that still feels like a special occasion, give this one a try—you’ll thank me later!