Slow-Cooker Spinach and Mushroom Lasagna

Over the years, I have bought and used dozens of kitchen tools and gadgets. Some have really helped turn cooking into a much easier process, while others seemed to be designed to make life much harder!

Of all the kitchen tools I’ve bought, my slow cooker is probably the thing I use the most. With my slow cooker, I can make big batches of healthy food with very little preparation time. I just toss in the ingredients, put on the lid, set the timer, and go to work. Eight hours later, I come home not just to a meal for that night, but to leftovers I can freeze and eat later in the week too. Healthy cooking and eating have never been so easy!

Buying a slow cooker can be a bit daunting as there are so many different models to choose from. That’s why I’ve created several buying guides to make the process as easy for you as possible.

Trust me; slow cookers are awesome and make healthy cooking and eating so much easier. If you haven’t got one yet, take a look at this recipe to see just what you are missing out on!

Preparation time: 30 minutes

Cooking time: 5 hours

Number of servings: 6-8


  • 2 15-ounce packs of part-skim ricotta cheese
  • 10 ounces of chopped spinach
  • 8 ounces sliced mushrooms
  • 2 tablespoons of chopped fresh basil or parsley
  • Sea salt and black pepper
  • 1 ½ pounds part-skim mozzarella cheese, shredded
  • ½ cup grated parmesan
  • 1 32-ounce jar marinara sauce
  • 12-18 sheets of lasagne pasta (uncooked)


1. Place the ricotta, spinach, mushrooms, parsley, and a little salt and pepper in a bowl and mix

2. In a separate bowl, combine the mozzarella and parmesan together

3. Spread ½ cup marinara sauce in a thin layer at the bottom of a six-quart slow cooker and cover with a single layer of pasta sheets. Spread about half the ricotta mixture over the pasta

4. Top with more marinara sauce and then layer upward until all the ingredients are used, finishing with marinara sauce and the mozzarella mixture on top

5. Cook on low for 5 hours and then remove the lid to allow any excess moisture to evaporate – about 15 minutes

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Hi, my name is Sarah and I’m so happy that you’re here! I've shared my story here

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