Slow Cooker Fresh Veggie Lasagna

August 16, 2016
makes 6 servings
prep time 20 min
cook time 300 min


  • Nonstick cooking spray
  • 1 1/2 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
  • 4 no-boil lasagna noodles
  • 1 bag baby spinach
  • 1 cup thinly sliced mushrooms
  • Fresh basil leaves (optional)


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

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. 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.

Cover and cook over low heat for 4-5 hours. Allow lasagna to rest 20 minutes before cutting into wedges 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

Slow Cooker Fresh Veggie Lasagna

PT20M PT300M PT320M Serves 6 Ingredients: Nonstick cooking spray, 1 1/2 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, 4 no-boil lasagna noodles, 1 bag baby spinach, 1 cup thinly sliced mushrooms, Fresh basil leaves (optional),

nutritional facts

Per serving

Calories 240

Total Fat 10g

Saturated Fat 6g

Cholestrol 60mg

Sodium 380mg

Total Carbohydrate 21g

Dietary Fiber 3g

Protein 16g


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