If you’ve ever wanted lasagna but didn’t want to turn on your oven or deal with all the layers in a pan, this crockpot version is for you. It’s creamy, cheesy, and packed with flavor — and all you do is layer everything in the slow cooker and walk away. I’ve made this for cozy weeknights and laid-back weekends, and it never disappoints. Plus, it makes the house smell amazing while it cooks.
What You’ll Need
- 3 cups cooked shredded chicken (rotisserie or homemade)
- 2 cups fresh spinach, chopped
- 1 (15 oz) container ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 (24 oz) jar marinara sauce
- 9 no-boil lasagna noodles
- 1 large egg
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- Fresh basil (optional for garnish)
- Olive oil spray (for the crockpot)
Why I Love This Recipe
This recipe hits all the comfort food buttons without being a hassle to make. I’ve made it on busy days, lazy Sundays, and even when we had friends over. It’s one of those set-it-and-forget-it meals that just works every time.
- No oven needed — your crockpot does all the magic
- Great way to use up leftover chicken
- Easy to layer and super forgiving
- Feels fancy but is so simple
Servings & Time
Servings: 6
Cook Time: 3.5 to 4 hours on low or 2 to 2.5 hours on high
Prep Time: 15 minutes
Total Time: About 4 hours
Macros (Per Serving)
- Calories: ~410
- Protein: 32g
- Fat: 21g
- Carbs: 24g
- Fiber: 3g
Why This Recipe Works (Quick Science)
Layering no-boil noodles with moist ingredients like ricotta, marinara, and spinach allows the pasta to cook perfectly in the crockpot’s steamy environment. The ricotta-egg mixture binds together as it slowly cooks, while shredded chicken infuses flavor throughout the dish.
Common Mistakes
- Using raw noodles that aren’t no-boil: Regular noodles won’t cook properly.
- Not spraying the crockpot: The bottom layer will stick badly if you skip this.
- Layering too dry: Crockpot lasagna needs moisture; don’t skimp on the sauce.
- Overcooking: Check it around the 3.5-hour mark to avoid dry edges.
What to Serve With
- Garlic bread or focaccia
- Simple green salad with balsamic vinaigrette
- Roasted green beans or steamed broccoli
FAQ
Can I use frozen spinach?
Yes, just thaw and squeeze out as much water as possible before mixing it in.
Can I make this vegetarian?
Absolutely! Just skip the chicken and add sautéed mushrooms or zucchini.
Do I need to pre-cook the noodles?
Nope! Just use no-boil noodles.
Can I freeze leftovers?
Yes, cool completely, wrap tightly, and freeze for up to 3 months.
Pro Tips
- Use rotisserie chicken for quick prep and rich flavor.
- Let it sit 15 minutes before serving so the layers hold better.
- Use a silicone spatula to scoop — less mess, cleaner layers.
- Add crushed red pepper if you like a kick.
- Double the cheese if you’re feeling indulgent.
Tools Required
- 6-8 quart crockpot
- Mixing bowl
- Whisk or fork
- Spatula
- Cheese grater (if not using pre-shredded)
- Olive oil spray
Substitutions & Variations
- Use cottage cheese instead of ricotta for more protein
- Replace chicken with ground turkey or beef
- Add mushrooms, zucchini, or bell peppers
- Swap mozzarella with provolone or Italian blend cheese
Make-Ahead Tips
You can fully assemble the lasagna up to 24 hours ahead. Cover and refrigerate it right in the crockpot insert, then cook when ready.
Instructions
Step 1: Mix the Ricotta Layer
In a medium bowl, mix 1 (15 oz) container of ricotta cheese, 1 large egg, 1 tsp garlic powder, 1 tsp Italian seasoning, 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 cup grated Parmesan cheese until smooth and combined.
Step 2: Spray the Crockpot
Lightly spray the bottom and sides of the crockpot with olive oil spray.
Step 3: Add First Layer of Sauce
Spread 1/2 cup of marinara sauce evenly over the bottom of the crockpot.
Step 4: Layer Noodles
Break 3 no-boil lasagna noodles to fit and cover the sauce in a single layer.
Step 5: Add Chicken & Spinach Layer
Spread 1 cup of shredded chicken and 2/3 cup chopped spinach evenly over the noodles.
AI Image Prompt:
Ultra close-up of shredded chicken and chopped spinach scattered over lasagna noodles inside crockpot, showing tender chicken and fresh spinach bits, on white marble counters with hints of gold, with all-natural lighting, taken with an iPhone 15 Pro, top-down shot used by recipe bloggers.
Step 6: Add Ricotta Mixture
Spread 1/3 of the ricotta mixture gently over the chicken and spinach layer.
Step 7: Add Mozzarella
Sprinkle 2/3 cup shredded mozzarella cheese evenly over the ricotta layer.
Step 8: Repeat Layers
Repeat the layering two more times in this order: sauce, noodles, chicken/spinach, ricotta mixture, mozzarella. End with a layer of sauce and a final sprinkle of mozzarella (about 1/2 cup).
Step 9: Cook the Lasagna
Cover and cook on LOW for 3.5 to 4 hours, or HIGH for 2 to 2.5 hours. It’s done when the noodles are tender and cheese is melted and bubbly.
Step 10: Let It Rest and Serve
Turn off the crockpot and let the lasagna rest for 15 minutes. Then scoop out portions and serve in shallow bowls. Garnish with fresh basil if desired.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in a covered skillet with a splash of water. You can freeze portions for up to 3 months — just thaw overnight before reheating.
Conclusion
There’s just something so satisfying about lasagna made in a slow cooker — especially when it’s this creamy, hearty, and totally hands-off.
Try it once and I promise you’ll be hooked. If you make it, drop a comment and let me know how it turned out or if you made any fun twists!