Slow Cooker Veggie Lasagna

Makes 6 Servings

  • Total Time: 330
  • Prep Time: 20
  • Cook Time: 310

If you're looking for a delicious way to get more veggies into your day, look no further than this simple slow cooker meal. With its range of both cheeses and vegetables, it brings the flavor and the nutrition in one easy-peasy pot.



  • Nonstick cooking spray
  • 2 cups Mozzarella cheese, shredded
  • 1/2 cup part-skim Ricotta cheese
  • 1/3 cup Parmesan cheese, grated
  • 1 egg, lightly beaten
  • 1 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1 cup low-sodium, fat-free marinara sauce (plus additional for serving)
  • 1 medium zucchini, diced
  • 6 no-boil lasagna noodles
  • 1 bag baby spinach
  • 1 cup thinly sliced mushrooms
  • Fresh basil leaves (optional)


1.      Spray crockery pot of slow cooker with nonstick cooking spray; set aside. In a small bowl, mix together Ricotta, Parmesan, egg, oregano and garlic powder as well as 1 1/2 cups of the Mozzarella.

2.      Spread 2 tablespoons of pasta sauce in bottom of pot. Sprinkle 1/2 of zucchini over sauce and top with 1/3 of the cheese mixture. Break 2 noodles into pieces to cover cheese.

3.      Spread 2 tablespoons of sauce and then layer 1/2 of the spinach and 1/2 of the mushrooms. Repeat layering, ending with cheese and the remaining sauce. Firmly press ingredients into pot.

4.      Cover and cook over low heat for 4-5 hours. Allow lasagna to rest 20 minutes before adding remaining 1/2 cup Mozzarella to top, then change setting to low and cover for about 10 minutes or until cheese is melted.

5.      Slice to serve. Spoon a little extra sauce over each serving and top with a basil leaf if desired.

Yield: 1 1/4 cups per serving


Vegetable lasagna in slow cooker