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Andrew Fowler

Spinach-Artichoke Slow-Cooker Lasagna

Print Recipe
Prep Time 30 minutes
Cook Time 4 hours 30 minutes
Total Time 5 hours
Servings: 8
Ingredients Method

Ingredients
  

  • 15 oz whole-milk ricotta cheese
  • 1 package 10 oz frozen chopped spinach, thawed and squeezed dry
  • 1 can 14 oz artichoke hearts, drained and chopped
  • 1 large egg
  • 1 cup finely grated Parmesan cheese divided
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 cups marinara sauce divided
  • 12 no-boil lasagna noodles
  • 3 cups shredded low-moisture mozzarella cheese divided

Method
 

  1. Mix the ricotta, spinach, artichokes, egg, 1/2 cup Parmesan, garlic powder, salt and pepper.
  2. Spread 3/4 cup marinara over the bottom of a greased 6-quart slow cooker.
  3. Break three noodles to fit over the sauce without letting their edges touch the bare crock.
  4. Layer one-third of the ricotta mixture, 3/4 cup marinara and 1/2 cup mozzarella over the noodles, then repeat twice.
  5. Finish with the last three noodles, remaining marinara, remaining mozzarella and remaining Parmesan.
  6. Cover and cook on low until a knife slides through the center noodles and the filling reaches 165°F, 4 to 4 1/2 hours.
  7. Turn off cooker, uncover and rest lasagna 25 minutes before cutting into portions.