Active Time
30 minutes
Total Time
3 hours 30 minutes
Change up your typical pasta casserole with these fun vegetarian lasagna rollups—they’re like individually portioned mini lasagnas. The pasta tends to soak up a lot of the liquid while it cooks, so you’ll want to reserve about a half jar of marinara sauce to add at the end for a properly saucy dish.
Ingredients
Serves 6
Preparation
Step 1
In a large pot of boiling salted water, cook the lasagna noodles according to the instructions on the box until barely al dente. Drain and set aside.
Step 2
Meanwhile, in a large bowl, mix the ricotta, mozzarella, Parmesan, Italian seasoning, and eggs. Stir in the spinach.
Step 3
Pour 1/2 jar of marinara sauce into the bottom of a slow cooker, spreading evenly.
Step 4
Cut each lasagna noodle in half crosswise. Spread about 1 heaping tablespoon ricotta mixture across one noodle half. Roll up the noodle and place it in the slow cooker, seam-side down. Continue with the remaining noodles and ricotta mixture.
Step 5
Pour 1 jar of marinara sauce over the top of the rollups. Cover and cook on high for 3 hours. Pour the remaining 1/2 jar of sauce into the slow cooker and allow to heat through before serving.
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Reviews (3)
Back to TopThe was easy and so good for the amount of effort. Definitely use a good tomato sauce. I will be making again.
Anonymous
Michigan
1/15/2024
This was delicious. Definitely not the healthiest meal, but a crowd-pleaser for the whole family.
Anonymous
Arlington
9/19/2017
This was actually pretty good and really easy to make. Just make sure you have sauce in between the lasagna noodle and side of slow cooker. My noodles got burnt where there was no sauce. Leftovers kept really well, and we finished them all!
mjicla
Chicago, IL
1/4/2017