Slow Cooker Fresh Veggie Lasagna

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

Slow Cooker Fresh Veggie Lasagna PT20M PT300M PT320M Serves 6
Nutrition facts: 240 calories, 10 grams fat
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 10 g

Saturated Fat 6 g

Cholesterol 60 mg

Sodium 380 mg

Total Carbohydrate 21 g

Dietary Fiber 3 g

Protein 16 g