Slow-Cooker Vegetarian Lasagna

Slow-Cooker Vegetarian Lasagna

39 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 1 1/2 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 1 1/2 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; 2678 IU vitamin A; 26 mg vitamin C; 558 mg calcium; 4 mg iron; 665 mg sodium; 847 mg potassium
  • Nutrition Bonus: Calcium &?Vitamin A (56% daily value), Vitamin C (39% dv), Iron &?Magnesium (26% dv), Zinc (25% dv), Potassium (24% dv), Folate (18% dv).
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 2 vegetable, 2 1/2 medium-fat meat

Reviews 39

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.
April 13, 2015
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By: EatingWell User
Very good! I made this recipe in hopes to bring it to a company potluck, so I made it at home the week before to test it. It's VERY good and I will definitely bring it to work! I read all the reviews first and chose to drain some of the juice from the diced tomatoes as most suggested. I also added extra seasoning as suggested (pepper, oregano, onion seasoning). I didn't have much time so I cooked it for 2 hours on high, but it wasn't quite done (some of the pasta was still firm) so I put the cover back on and cooked it another hour. It was perfect! (If I hadn't taken the cover off, I assume 2 1/2 to 2 3/4 hours would suffice). A definite keeper! Pros: Easy, yummy
March 22, 2015
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By: EatingWell User
Surprisingly very good! I decided to try this recipe since I was trying to use my slow cooker more often. I wasn't expecting much, to be honest. But I was very surprised at the deep flavors of the finished product. The lasagna noodles were cooked very well, as were all the veggies. I used the 4 hours on low heat option. The only change I made at all in the recipe was to add about 1/2 cup more of the mozzarella cheese on top at the end of cooking. Otherwise everything matched the recipe exactly. I was excited to find a very good new recipe that I will add to my keepers collection! Pros: Easy to make Cons: None
March 24, 2014
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By: EatingWell User
Healthy and delicious I love the fact that you don't have to cook the noodles. It's a easy, tasteful way to incorporate veggies. I'm not a veggie lover so I love recipes like this that make eating veggies painless!
January 23, 2014
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By: EatingWell User
This is tied for the BEST lasagna I have EVER had! This blew my expectations away! This is tied for the best lasagna that I have ever eaten....including restaurants and secret family recipes!! The veggies in this make even a meat lover like myself not miss the veggies! This recipe is bright and flavorful and yet traditional enough that you really get that lasagna comfort food feel!!! I will likely take this dish to my next potluck event and may make ahead of time and freeze it for easy baking also. Alterations: The sauce was a great base but I added salt, pepper, Italian seasoning, onion flakes, and garlic powder to my personal liking. Veggies: I used 1 package of baby bella mushroom caps because of cost. Also, All of the veggies to go in the ricotta mixture I simply washed and put in the food processor together so that they were diced...and I was really happy with the TIME SAVED and the texture!! I believe it made the recipe more traditional feeling and yet it sacrificed nothing taste wise. Pros: This is flavorful, healthy, tasty, and convenient Cons: I added spice to the sauce before adding it to the crockpot
January 17, 2014
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By: EatingWell User
Great taste! I made this in my crockpot today, and am pleasantly surprised at how good it is! I did drain the diced tomatoes, used egg white, added a chopped red pepper and added onion seasoning. I also added quite a bit more italian seasoning, garlic. I found that I didn't use as many noodles either. Probably ended up using a little over half of just one box! The flavor is fantastic and I love that it is a healthier alternative to regular lasagna. To me it tastes just a great as a full carb, fat version! Pros: great texture, veggies