How to Make Spinach Lasagne
I am well this day, how are you? What’s going on in your life? What’s for dinner?
I suggest you grab a drink and a pen and paper or your smartphone so you can draft a quick grocery list. I’m about to share with you what has become the most popular recipe on Kitchen Serf and one of my favorites. Note, this is not one of the husband and son’s favorite meals because it doesn’t contain any meat (!). You know how men are about meat.
I have so much going on at work right now and also putting time into this website that I’ve got to find ways to get meals on the table with a minimum of fuss. So I was thrilled when this spinach lasagne, which bakes in a slow-cooker, turned out so well. It’s delicious and even better, it was perfectly cooked. It takes just a few minutes to layer the lasagna noodles, sauce, cheese and spinach in a slow-cooker.
No Crispy, Overcooked Pasta
Usually when I make lasagna in the oven, I end up with over-baked edges and at least a few crispy lasagna noodles. But lasagna in the slow cooker is cooked to perfection. I was really impressed.
Let me tell you, I did not start out terribly optimistic as a I layered all the ingredients in the slow cooker this afternoon. Last Monday, I had a swing and miss with a batch of slow cooker Mexican potato soup. I was so excited about it and it smelled so great when we got home from work and it was just so not good.
It was so not good that I didn’t insist we force it down for a second meal, I just threw it out. I would have given it to the chickens but I think it was too spicy for them and it had chicken broth in it.
So it was in that mood that I was surveying all the layers of pasta and cheese and spinach and sauce and thinking, ‘if I’ve spent $20 on ingredients and this thing sucks I’m going to be really irritated.’ But, the cooking gods were smiling upon me today and 4 hours later I had a dish that looked really good and tasted amazing with a minimum of effort.
I wish I could tell you I had created this recipe myself. But, alas I did not. I found versions in a couple different places, including Diethood, Martha Stewart and Pinterest.
- 1 26-ounce jar of pasta sauce (I used Ragu)
- 1 8-ounce box of no boil lasagna noodles (you'll need to break into some pieces to fit the Crock-pot)
- 1 container Ricotta cheese (32-ounces)
- 2 cups shredded mozzarella
- 1 cup crumbled feta cheese
- 8 to 10 ounces fresh spinach (I used baby spinach)
- 2 eggs, lightly beaten
- 4 cloves garlic minced
- salt and pepper
- Mix lightly beaten eggs, ricotta cheese, feta cheese, garlic, salt and pepper in a large bowl. Stir in spinach until completely combined.
- Spray cooking spray or rub oil in slow cooker to avoid lasagna sticking to the pot.
- Begin layering ingredients in slow cooker.
- Start with a third of the pasta sauce, top with noodles, then ricotta mixture, then cheese. Repeat with remaining sauce, noodles, ricotta and cheese.
- Your final layer should be noodles, sauce and mozzarella.
- Cover and cook on high for 3 to 4 hours. (Mine was done after 3 hours and 20 minutes.
- Turn off and let stand uncovered for 45 minutes or until all liquid is absorbed.
It’s a dish that comes together quickly, maybe between the stirring of the cheese and egg and spinach and layering, it will be ten minutes before you turn the slow cooker on and walk away. Check the lasagna after three hours on high. It should be done between 3 and 4 hours and once it is finished and bubbly, you want to take the lid off and let it sit for a good 30 to 45 minutes to let the noodles absorb all the liquid.
So leave a comment and tell me what your experience cooking lasagna has been. Do you ever make lasagna in a slow-cooker? Do you struggle with overbaked edges when you make it in the oven? Do you have your grandma Stella’s lasagna recipe you would share with us, or at least me?
One note: I’m not big on giving serving sizes for the recipes I post because I think that’s pretty individual. You’re going to get far less servings if you’re feeding your son’s football team than if you’re feeding your mother’s octogenarian bridge club. For us, a family of 3, we’ll probably get 8 to 10 servings.