Slow Cooker Chicken Spinach Lasagna
A comforting and easy-to-make lasagna featuring layers of ground chicken, fresh spinach, and rich cheeses, all slow-cooked to perfection.
Ingredients
For the lasagna
- 12–15 sheets Lasagna noodles Traditional or whole grain for added nutrition.
- 1 pound Ground chicken Lean protein; substitute with turkey or a plant-based option if desired.
- 4 cups Fresh spinach Nutrient-rich; frozen works too (thaw and drain).
- 15 ounces Ricotta cheese Substitute with cottage cheese for a lighter alternative.
- 2 cups Mozzarella cheese, shredded Try part-skim for fewer calories.
- 4 cups Marinara sauce Use homemade or your favorite jarred version.
- 2 cloves Garlic, minced Fresh is best, but powdered works in a pinch.
- 1 teaspoon Basil Fresh or dried for extra flavor.
- 1 teaspoon Oregano Fresh or dried for extra flavor.
- 1 teaspoon Parsley Fresh or dried for extra flavor.
- Salt and pepper To taste.
Instructions
Preparation
- In a skillet over medium heat, cook the ground chicken until browned, about 5 minutes.
- Add the minced garlic, basil, oregano, salt, and pepper, cooking for an additional 2 minutes until fragrant.
Assembling the Lasagna
- Spread a thin layer of marinara sauce at the bottom of the slow cooker.
- Place 3–4 lasagna noodles on the sauce, breaking them as needed.
- Dollop half of the ricotta cheese over the noodles and spread evenly.
- Layer half of the cooked chicken mixture over the ricotta, then top with half of the fresh spinach, followed by a sprinkle of mozzarella.
- Continue layering with more marinara, noodles, ricotta, chicken, spinach, and mozzarella until all ingredients are used, finishing with a final layer of mozzarella on top.
Cooking
- Cover and cook on low for 4–6 hours, or until the noodles are tender and the cheese is bubbly and golden.
- Let the lasagna rest for 15 minutes before slicing.
Serving
- Enjoy a slice or two with a fresh side salad.
Notes
For storage, leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months. Thaw overnight in the fridge and reheat in the oven until bubbling.