Slow-Cooker Vegetarian Lasagna

Slow-Cooker Vegetarian Lasagna

44 Reviews
From: EatingWell Magazine, November/December 2011

Sure, the slow cooker's great for stews and soups, but it also happens to make a mean lasagna! In this ingenious slow-cooker recipe, all you have to do is chop your veggies, then layer the ingredients (raw) into the crockpot. Serve with: Garlic bread and a green salad.

Ingredients 8 servings

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  • 1 large egg
  • 1 15- to 16-ounce container part-skim ricotta
  • 1 5-ounce package baby spinach, coarsely chopped
  • 3 large or 4 small portobello mushroom caps, gills removed (see Tip), halved and thinly sliced
  • 1 small zucchini, quartered lengthwise and thinly sliced
  • 1 28-ounce can crushed tomatoes
  • 1 28-ounce can diced tomatoes
  • 3 cloves garlic, minced
  • Pinch of crushed red pepper (optional)
  • 15 whole-wheat lasagna noodles (about 12 ounces), uncooked
  • 3 cups shredded part-skim mozzarella, divided


  • Active

  • Ready In

  1. Combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl.
  2. Combine crushed and diced tomatoes and their juice, garlic and crushed red pepper (if using) in a medium bowl.
  3. 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.
  4. 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.
  • Equipment: 6-quart (or larger) slow cooker
  • 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.

Nutrition information

  • Per serving: 413 calories; 14 g fat(8 g sat); 7 g fiber; 49 g carbohydrates; 27 g protein; 78 mcg folate; 67 mg cholesterol; 9 g sugars; 0 g added sugars; 2,678 IU vitamin A; 26 mg vitamin C; 558 mg calcium; 4 mg iron; 665 mg sodium; 847 mg potassium
  • Nutrition Bonus: Calcium (56% daily value), Vitamin A (54% dv), Vitamin C (43% dv), Iron (22% dv), Folate (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 2 vegetable, 2½ medium-fat meat

Reviews 44

March 01, 2019
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By: jacquleneb
This lasagna was terrible. It had no flavor, even with the adjustments recommended by others who have made this. It was soupy and the cheese was nonexistent. I should have known it wasn't going to be good when I couldn't even mix the amount of ricotta recommended with the spinach - there was way more spinach than cheese. Do not recommend.
December 05, 2018
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By: Becks
I used cottage cheese instead of ricotta, and might have used a little more, put my spinach in a blender, and that was about it :) I loved it because my son, who is VERY fussy liked it so much that this is what he wants for his B'day supper!! AND.... He swears there is meat in it!!! LoL :D
May 03, 2017
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By: waderuth29
Subbed a jar of organic tomato basil pasta sauce for the crushed tomato and followed Brian V's suggestions with 1 tsp of italian seasoning, basil and oregano (but did not add extra garlic). Subbed frozen porcini mushrooms for the portabellos and left out the zucchini. It was delicious and will definitely make this again.
March 27, 2017
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By: Nancy
Well, Brian V. , I tried this with the drained tomatoes, extra garlic, basil, oregano and Italian spices and I found it very bland. i put a bit of Thai chili sweet sauce on top of my piece of lasagna and that gave it a bit of heat and spice it needed- a nice compliment to the tomato sauce. i like the consistency and balance of pasta to veggies to sauce. I'll make this again and doctor it up.
December 19, 2016
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By: newcrockcooker
loved this!..tasty, easy, affordable and makes plenty!! I am also glad I read the reviews and took the advice of other members. I made sure tof add salt and other seasonings, but not a lot just enough in the ricotta mix and extra extra garlic...i think i used 6 cloves. my husband still eats meat he loved this.
October 25, 2016
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By: SarahOwens
Made this today and couldn't be happier with it. I am SO glad I read the other reviews before I cooked it. I don't think it would have turned out as good otherwise. I mostly followed Brian Varbel's review, including adding the spices. The biggest thing I can recommend is draining the tomatoes so this doesn't become soupy. I didn't drain enough, it was still really good, but next time I'll drain them more. We will be making this again for sure!
September 06, 2016
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By: Brian Varbel
This is one of the best recipes I've ever made and we cook something new at least once or twice a week. I always read the reviews for handy tips. I drained all the juice out of the diced tomatoes and the lasagna came out perfect. Additionally, I doubled the garlic, added a teaspoon each of basil, oregano, and Italian seasoning to the sauce. I had bought 2 - 16 oz boxes of Lasagna Noodles, but I suspect even 1 - 12 oz box would be enough for this recipe...I wasn't sure how many noodles came in a box. I was skeptical that the noodles would get cooked in such a short time in the slow cooker. I cooked it on 4 hours low and for good measure cooked it another hour on high...other similar recipes with uncooked lasagna noodle layers in a slow cooker asked for 6 hours on low. I cooked it a little longer per some of the reviews on this recipe as well. Needless to say, it was a non-issue and it was perfectly cooked. I would highly recommend this recipe to everyone. It is delicious. You don't miss the meat at all, though I bet it would be good with a pound of spicy sausage or ground beef in the sauce layers. Since we are vegetarian, I might try adding chopped artichoke hearts to the vegetable ricotta mixture. Great recipe, easy to put together, highly recommend! Thanks!
November 04, 2015
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By: EatingWell User
Better than expected! I wasn't sure what to except as I had never made a lasagna in the slow cooker before. I drained the diced tomatoes as other reviewers stated. I mixed the diced tomatoes with 3/4 of a jar of tomato sauce. I used fresh spinach and mushrooms. I layered the spinach and mushrooms on top of the ricotta cheese. I seasoned the sauce with fresh basil and extra garlic. I set the slow cooker on High for 2 hours, and viola! The perfect lasagna. The slow cooker kept the lasagna warm for approx another hour until we were ready to eat it. The noodles were cooked perfectly, there was no excess liquid, as some other people had problems with (my main concern). I am not sure I have an excuse to use the conventional oven to make a lasagna again. Thanks for this recipe.
October 10, 2015
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By: Lisa
Typically, I really like vegetarian dishes but I was disappointed with this recipe. I wish I had read other reviews before making it. Mine came out soupy and could have used a lot more seasoning. More garlic along with some basil, oregano, salt, and pepper. The noodles were mushy and, except for the mozzarella on the top, the cheeses disappeared. If I try this recipe again, before adding them to the slow-cooker, I'll cook the mushrooms, spinach, and zucchini to remove some of the moisture. And I'll definitely jazz up the sauce.
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