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How to Make Slow Cooker Gluten Free Spinach Lasagna
This recipe is quick, delicious and makes a convenient meal the whole family will enjoy. This is a must try!
10 min prep time
12servings
1 piece (1/12 of recipe)
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Step-By-Step Instructions:
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Spray a slow cooker with cooking spray.
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In a medium bowl, mix together ricotta cheese, Parmesan cheese, 1/4 cup mozzarella cheese, and spinach.
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Spread 1 cup pasta sauce on bottom of slow cooker. Arrange 3 noodles side by side on top of sauce, break noodles apart to fit, if needed.
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Spread about 1/3 cup of ricotta-spinach mixture on top of noodles. Repeat layering with pasta sauce, noodles and ricotta spinach mixture 2 more times. Top with remaining pasta sauce and canned tomato sauce. Sprinkle top with 1 cup mozzarella cheese.
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Place cover on slow cooker. Cook on low setting for 2–3 hours or until done (cooking times vary based on slow cooker).
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*This recipe was tested with gluten-free lasagna noodles, but whole-wheat lasagna noodles could be used.
Nutrition facts
12 Servings
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Serving Size
1 piece (1/12 of recipe)
- Amount per serving Calories 150
- % Daily value*
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Total Fat
4g
5%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 15mg 5%
- Sodium 330mg 14%
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Total Carbohydrate
21g
8%
- Dietary Fiber 2g 7%
- Total Sugars 6g
- Added Sugars 1g 2%
- Protein 8g
- Potassium 310mg 7%
Ingredients
lasagna noodles (gluten-free)
9 whole
jarred pasta tomato sauce (lower sodium)
24 1/2 oz
frozen spinach (10-ounce, chopped, thawed and drained)
1 package
part skim mozzarella cheese (shredded, divided)
1 cup
low-fat ricotta cheese
1 cup
nonstick cooking spray
1 whole
Parmesan cheese (freshly grated)
1/4 cup
tomato sauce (1 8-ounce can, no-salt added)
8 oz
Reviews & Ratings
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Noodles: We used regular ol' hard lasagna noodles, too. They worked great.
Ricotta: Also, I didn't realize we were almost out of ricotta. So I had to use low-cal cream cheese to substitute for a little more than half of the ricotta.
Deeeeelicious. Hubby loved it. We couldn't wait to get into our leftovers the next day!
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