Cooking with Aubrey

Slow Cooker Spinach and Ricotta Lasagna

In our household, midweek triathlons keep us out past traditional dinner time. Coming home with a car full of soggy, stinky gear, plus a tired and hungry toddler (and grown ups), means little time to prepare dinner. Using the slow cooker feature on the Instant Pot, has been so helpful. I’ll assemble something in the slow cooker before leaving and when we come home, dinner is warm and ready to be served.

There are many varieties of lasagna. Use this recipe as a template or search online for others. With a hefty portion of spinach, it’s a great way to get in your greens. The best part is during the hot summer days, you’re not heating up the house with the oven.

Slow Cooker Spinach and Ricotta Lasagna


  • 2-16 ounce packages frozen spinach, thawed and excess water squeezed out
  • 1 cup ricotta cheese
  • ¾ Parmesan, grated (divided)
  • 24 oz jar marinara sauce
  • 6 regular lasagna noodles
  • 1 ½ cup mozzarella, grated (divided)


  1.  In a bowl, combine spinach, ricotta cheese and ½ cup Parmesan cheese. In a separate bowl, mix the marinara sauce and ½ cup water together.
  2. Spread ¾ cup of the marinara mixture on the bottom of the slow cooker pot. Top with 2 noodles, breaking to fit, ¾ cup marinara mixture, half of the spinach mixture and ½ cup mozzarella. Repeat. Top with remaining noodles, marinara mixture, mozzarella and Parmesan.
  3. Cover and cook on low until the noodles are done, about 4 hours.

Adapted from:

Aubrey SchultzAubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at

Connect With Us

see the latest from Fleet Feet West Hartford