This crockpot chicken spinach lasagna is cozy, creamy, and easy to make. You layer it right in the slow cooker, then let it cook until the noodles are tender and the cheese is melty. It tastes like a Sunday dinner, but it takes much less work.
- Servings: 8
- Prep Time: 20 minutes
- Cook Time: 3 to 4 hours on LOW
- Total Time: About 4 hours 20 minutes
Why I Love This Recipe
I love this recipe because it feels like comfort food without a lot of fuss. The first time I made a slow cooker lasagna, I was surprised that the noodles cooked right in the sauce. No boiling. No draining. No big mess.
This version has shredded chicken, spinach, ricotta, and lots of melted cheese. It is creamy, saucy, and filling.
- You do not need to boil the noodles first.
- The crockpot does most of the work.
- The ricotta makes it rich and creamy.
- The spinach adds color and flavor.
- It is great for a busy night or a laid-back weekend meal.
What You’ll Need
2 cups cooked shredded chicken
9 uncooked lasagna noodles, broken to fit
3 cups marinara sauce
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups fresh spinach, chopped
1 small onion, diced
2 cloves garlic, minced
1 large egg
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup water
1 tablespoon olive oil
Recipe and Instructions
Step 1: Mix the Ricotta Filling
In a medium bowl, stir together 1 cup ricotta cheese, 1 large egg, 1/4 cup grated Parmesan cheese, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until smooth and creamy.
Step 2: Start the Sauce Layer
Spray or lightly grease the black oval crockpot. Spread 1 cup marinara sauce and 1/4 cup water in the bottom of the crockpot.
Step 3: Add the First Noodle Layer
Place 3 uncooked lasagna noodles, broken to fit, over the sauce. It is okay if they overlap a little.
Step 4: Add Chicken, Spinach, Onion, and Garlic
Add 1 cup cooked shredded chicken, 1 cup fresh chopped spinach, 1/2 small diced onion, and 1 minced garlic clove over the noodles.
Step 5: Add Ricotta and Cheese
Spoon half of the ricotta filling over the chicken layer. Sprinkle with 3/4 cup shredded mozzarella cheese.
Step 6: Build the Second Layer
Add 1 cup marinara sauce, 3 more uncooked lasagna noodles broken to fit, 1 cup cooked shredded chicken, 1 cup fresh chopped spinach, 1/2 small diced onion, and 1 minced garlic clove.
Step 7: Add More Ricotta and Mozzarella
Spoon the rest of the ricotta filling over the second chicken layer. Sprinkle with 3/4 cup shredded mozzarella cheese.
Step 8: Finish the Top Layer
Add the last 3 uncooked lasagna noodles, broken to fit. Pour the last 1 cup marinara sauce over the top. Sprinkle with 1/2 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese.
Step 9: Cook the Lasagna
Cover and cook on LOW for 3 to 4 hours, until the noodles are tender and the cheese is melted. Do not cook too long, or the edges can get dry.
Step 10: Rest and Serve
Turn off the crockpot. Let the lasagna rest for 15 to 20 minutes before scooping. Serve warm in a round bowl or on a round plate.
Pro Tips
- Use enough sauce. The noodles need plenty of moisture to turn soft and tender.
- Do not overcook it. Check around 3 hours if your crockpot runs hot.
- Let it rest before serving. This helps the layers stay together when you scoop.
- Break the noodles as needed. They do not need to be perfect.
- Use cooked chicken. Rotisserie chicken works great and saves time.
Tools Required
- Black oval crockpot
- Medium mixing bowl
- Spoon
- Measuring cups
- Measuring spoons
- Knife
- Cutting board
- Spatula or serving spoon
Substitutions and Variations
- Use cottage cheese instead of ricotta for a lighter taste.
- Swap shredded chicken for cooked ground chicken or turkey.
- Use frozen spinach, but thaw it and squeeze out all the water first.
- Try Alfredo sauce instead of marinara for a creamy white version.
- Add red pepper flakes if you want a little heat.
Make Ahead Tips
- Mix the ricotta filling up to 1 day ahead and keep it in the fridge.
- Cook and shred the chicken the day before to save time.
- Chop the spinach ahead and store it in a sealed container.
- Do not fully layer the lasagna too early, or the noodles can get too soft before cooking.
Why This Recipe Works (Quick Science)
- The uncooked noodles soften as they soak up liquid from the marinara sauce and water.
- The egg helps the ricotta set so it stays creamy, not runny.
- Slow cooking keeps the chicken tender and melts the cheese evenly.
- Letting it rest helps the sauce thicken so each slice holds its shape better.
Common Mistakes
- Not using enough sauce can leave the noodles hard.
- Cooking on HIGH can dry out the edges before the center is ready.
- Skipping the rest time can make it fall apart when serving.
- Using spinach with too much water can make the lasagna soupy.
- Adding too much cheese too early can make the top greasy.
What to Serve With
- Garlic bread
- Simple green salad
- Roasted broccoli
- Caesar salad
- Steamed green beans
- Fresh fruit
Macros Information
- Calories: 390
- Protein: 28g
- Carbs: 34g
- Fat: 17g
Leftovers and Storage
- Store in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave in small portions for best results.
- Freeze for up to 2 months in a sealed container.
- Thaw overnight in the fridge before reheating.
- Add a spoon of marinara before reheating if it looks dry.
FAQ
Can I use no-boil lasagna noodles?
Yes. Regular or no-boil noodles both work in this recipe.
Can I cook this on HIGH?
LOW is best. HIGH can dry out the edges.
Can I use frozen spinach?
Yes. Thaw it first and squeeze out as much water as you can.
Can I use raw chicken?
No. Use cooked shredded chicken so the lasagna cooks evenly and safely.
How do I know it is done?
The noodles should be tender, and the cheese should be melted and bubbly.
Final Thoughts
This crockpot chicken spinach lasagna with ricotta is warm, creamy, and simple to make. It is the kind of meal that feels special without being hard. Make it, enjoy a big cozy scoop, and leave a comment with how it turned out or any questions you have.