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Slow-Cooker Vegetarian Lasagna

Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Servings 8 servings

Ingredients
  

  • 1 large egg
  • 115 ounce container part-skim ricotta
  • 5 ounce packet baby spinach, coarsely chopped
  • 3-4 large portobello mushroom caps, gills removed (see Tip), halved and thinly sliced
  • 1 small zucchini quartered lengthwise and thinly sliced
  • 28 ounce can crushed tomatoes
  • 28 ounce can diced tomaotes
  • 3 cloves garlic minced
  • pinch crushed red pepper (optional)
  • 15 wholewheat lasagna noodles
  • 3 cups shredded part-skim mozzarella, divided

Instructions
 

  • Combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl.
  • Combine crushed and diced tomatoes and their juice, garlic and crushed red pepper (if using) in a medium bowl.
  • Generously coat a 6-quart or larger slow cooker with cooking spray. Spread 1½ cups of the tomato mixture in the slow cooker. Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible. Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down, then spoon on 1½ cups sauce and sprinkle with 1 cup mozzarella. Repeat the layering one more time, starting with noodles. Top with a third layer of noodles. Evenly spread the remaining tomato sauce over the noodles. Set aside the remaining 1 cup mozzarella in the refrigerator.
  • Put the lid on the slow cooker and cook on High for 2 hours or on Low for 4 hours. Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10 minutes to melt the cheese.

Notes

Recipe tips:

  • Tip: The dark gills found on the underside of a portobello mushroom cap are edible, but can turn a dish an unappealing gray color. If you like, gently scrape the gills off with a spoon.
  • For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
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