Spinach Lasagna Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layered slow cooker lasagna with spinach, ricotta, mozzarella, and tomato sauce. Rich and cheesy with tender noodles and savory greens. A convenient make-ahead dinner for families.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 cups tomato sauce
- 12 to 15 no boil lasagna noodles
- 32 ounces container light ricotta cheese
- 1 cup crumbled feta cheese
- salt and freshly ground black pepper (to taste, I start with 3/4 teaspoon salt and add more if needed)
- 3 to 4 garlic cloves (finely chopped)
- 2 teaspoons Italian seasoning (or to taste)
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- 2 eggs (lightly beaten)
- 8 ounces fresh baby spinach
- 2½ cups shredded mozzarella cheese (divided)
- ½ cup shredded Parmesan cheese (divided)
At a glance
PER SERVING · TIME 300M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 4h
- Sodium
- 2223mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 907mg
- Calcium
- 859mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2223MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.