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Slow-Cooker Vegetarian Lasagna

  • 30 m
  • 2 h
EatingWell Test Kitchen
“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.”


    • 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


  • 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.
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