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American Family Children's Hospital

Spinach Pesto Lasagna

Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

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Learning Kitchen Recipes

Spinach Pesto Lasagna



Serves 8




  • Cooking spray
  • 1 (25 oz) jar pasta sauce
  • 1 (9 oz) box no-boil whole wheat lasagna noodles
  • 1 (7 oz.) container pesto
  • 1 (15 oz.) container ricotta or cottage cheese
  • 1 (10 oz.) bag baby spinach
  • ½ cup grated parmesan cheese
  • 1 (8 oz) bag shredded mozzarella cheese
  • Coarse salt and black pepper, to taste (optional)




  1. Coat slow cooker with cooking spray.

  2. Spread a spoonful of pasta sauce onto the bottom of the slow cooker. Add a layer of lasagna noodles, breaking them into pieces to fit the slow cooker. Layer half of the ricotta cheese and pesto onto the noodles. Add a handful or two of baby spinach, and top with a layer of Parmesan and mozzarella cheeses. Repeat layers until ingredients are gone.

  3. Cover and cook on low for 6-7 hours or high for 3-4 hours. The cheese should be melted and bubbly. Uncover and let sit for 10-15 minutes before serving. Serve with a sprinkle of salt and black pepper, if desired.

Nutrition Facts