Beef & Spinach Lasagna
- 20m Prep Time
- 4h Cook Time
- 4h Ready In
A hearty beef and spinach lasagna made in a slow cooker. Layers of seasoned ground beef, creamy ricotta-spinach mixture, marinara sauce, and lasagna noodles are cooked low and slow for a comforting meal.
Ingredients
- 425 g part-skim ricotta cheese
- 227 g part-skim mozzarella cheese shredded
- 59.1 ml grated Parmesan cheese
- Kosher salt and pepper
- 473 ml baby spinach roughly chopped
- 340 g lean ground beef
- 2 clove garlic finely chopped
- 2.46 ml dried oregano
- 737 g marinara sauce
- 12 dry lasagna noodles
Nutrition (per serving, estimated)
Estimated based off 8 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 620 mg
- Iron: 2.54 mg
- Magnesium: 65.5 mg
- Phosphorus: 478 mg
- Potassium: 804 mg
- Zinc: 3.34 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 425 g part-skim ricotta cheese
- 59.1 ml grated Parmesan cheese
- Kosher salt and pepper
- 340 g lean ground beef
- 2.46 ml dried oregano
- 737 g marinara sauce
- 12 dry lasagna noodles
Prepare
- Shred 227 g part-skim mozzarella cheese
- 473 ml baby spinach, roughly chopped
- 2 clove garlic, finely chopped
Let's Cook
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Step 1.
In a medium bowl, combine the ricotta, 1 cup of the shredded mozzarella, the grated Parmesan, and ¼ teaspoon each salt and pepper. Fold in the roughly chopped baby spinach until evenly distributed. Set aside.
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Step 2.
In a 5- to 6-quart slow cooker, combine the lean ground beef, finely chopped garlic, dried oregano, ½ teaspoon salt, and ¼ teaspoon pepper. Transfer half of this meat mixture to a small bowl and set aside. Add ½ cup of the marinara sauce to the slow cooker and mix into the remaining meat. Spread the meat mixture evenly on the bottom of the slow cooker.
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Step 3.
Top the meat layer with a layer of dry lasagna noodles, breaking them to fit as needed. Spread one-third of the remaining marinara sauce (about ¾ cup) over the noodles. Dollop one-third of the ricotta mixture (about 1 cup) over the sauce, then sprinkle with half of the reserved meat mixture. Repeat the layering: another layer of noodles, another one-third of sauce, another one-third of ricotta mixture, and the remaining meat mixture.
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Step 4.
Top with a final layer of noodles, the remaining sauce, and the remaining ricotta mixture. Sprinkle the remaining 1 cup of shredded mozzarella evenly over the top. Cover the slow cooker and cook on low for 4 hours or on high for 2 hours, until the noodles are tender and the lasagna is bubbling. Let rest for 10 minutes before serving.