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Crockpot Spinach Lasagna



We had this for dinner last night! I wanted to make a lasagna in a crockpot instead of the oven and I didn’t want to use zucchini or spaghetti squash… sooo I thought fresh SPINACH!!! Perfect!! And it worked very well! Husband said “hmmmm hmmm”!

I did cook the meat first and made the sauce before putting into the crockpot!  (Further down is a note on how to just take out frozen meat sauce  for this crockpot meal)

Brown the ground beef in a skillet with a little garlic and onions (if you want). Next make the sauce. Here is a link to my spaghetti sauce. I used the recipe but a little different. I added 3 small cans of tomato paste to the browned meat. I added about 4 cups of water, salt, dried basil, garlic powder, and about 4 drops of liquid stevia to the mix.

****Quick Step for frozen spaghetti meat sauce****

Take frozen spaghetti meat sauce out of freezer.  Allow to thaw.  Then just assemble the layers as directed.

Once finished, 1/3 of the meat sauce to the bottom of the crockpot.

Next, I mixed up my cheese mixture.

Then fresh spinach to that.

Meat sauce again.

Cottage cheese mixture and mozzarella.

Repeat till you have used up all ingredients.

Cover and allow to cook for 3 hours on high.

The spinach will be nice and wilted and the cheese melted!

I served this with a low carb bread recipe (on page 265 of Trim Healthy Mama called Bread in a Mug) that I tripled, added 3 tbsp. of butter instead and added 1 tsp garlic. I baked it in the oven for 22 minutes at 350 degrees. Came out perfectly! I forgot to spray the pan so it came out like cornbread but I got no complaints!

This meal is an S if you follow Trim Healthy Mama! Enjoy!



Crockpot Spinach Lasagna

  • Author: Sarah Criddle


Another crockpot meal using Spinach to replace the pasta in your dish. You won’t miss it!



Meat sauce

  • 2 lbs of lower fat ground beef (you can also use ground turkey or deer) browned
  • 2 cloves of garlic chopped
  • 4 cups of water
  • 3 cans of 6 oz tomato paste
  • 2 tsp basil dried
  • 2 tsp salt
  • 1 tsp garlic powder
  • 4 drops of liquid stevia or a tsp of Truvia

Cheese Mixture

  • 3 cups of cottage cheese (I used 2%)
  • 2 eggs
  • 1 cup mozzarella
  • 1 tsp basil
  • 1/2 tsp salt
  • 2 tbsp. parm


  • 3/4‘s of a big 16oz tub of baby spinach
  • 2 cups of mozzarella
  • 1/2 cup of parm


  1. Brown meat.
  2. Add garlic chopped.
  3. Add the tomato paste.
  4. Add spices and water.
  5. Mix well.
  6. **Read Note on Frozen Meat Sauce
  7. Place 1/3 of meat sauce at the bottom of crock pot.
  8. Mix cottage cheese, eggs, basil, salt, parm and 1 cup of mozzarella.
  9. Spread 1/3 of cheese mixture on top of meat sauce.
  10. Place half of the spinach on top of the layer in crock pot.
  11. Add the next 1/3 of the meat sauce on top of spinach.
  12. Add the next 1/3 of the cheese mixture, then 1 cup of cheese.
  13. The last of the spinach comes next.
  14. Add the last of the meat sauce on top of the spinach.
  15. Add the last of the cheese mixture.
  16. Add 1 cup of mozzarella on top of that.
  17. Add 1/2 cup of parm.
  18. Cover with a lid and set on high for 3 hours or low for 5 or 6 hours.


  • **If using frozen meat sauce, just allow the meat sauce to thaw. Follow the rest of the steps from there.
  • This is an S lasagna, gluten free/wheat free. I did serve with a low carb bread from a recipe in the Trim Healthy Mama book. This served 3 adult eaters, and 4 little eaters.


  • Serving Size: 6