Slow-Cooker Vegetable Lasagna

Slow-Cooker Vegetable Lasagna

3 Reviews
From: Diabetic Living Magazine, Winter 2019

This vegetarian lasagna couldn't be easier, thanks to jarred pasta sauce and no-boil lasagna noodles. Prep it in the morning and let your crock pot do the work.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1 large red bell pepper, chopped
  • 4 ounces cremini mushrooms (about 3 large), chopped
  • 2 cups packed baby spinach, coarsely chopped
  • 1 (24 ounce) jar low-sodium red pasta sauce, any flavor
  • 1 (15 ounce) can no-sodium-added diced tomatoes, undrained
  • 15 ounces part-skim ricotta cheese
  • ¾ cup freshly grated Parmesan cheese, divided
  • 8 ounces oven-ready lasagna noodles (about 9 total)
  • 2 cups shredded part-skim mozzarella cheese
  • ¼ cup chopped fresh basil


  • Prep

  • Ready In

  1. Combine bell pepper, mushrooms, and spinach in a medium bowl. Combine pasta sauce, tomatoes, ricotta, and ½ cup Parmesan in a large bowl.
  2. Spread 1 cup of the sauce mixture in a 6-qt. slow cooker. Place 3 noodles over the sauce, breaking them as needed to fit in one layer. Spread another 1 cup sauce over the pasta. Layer on one-third of the vegetable mixture, 3 more noodles, and 1 cup sauce. Sprinkle with ½ cup mozzarella. Continue layering one-third of the vegetables, 1 cup sauce, ½ cup mozzarella, and the remaining noodles. Top with a final layer of the remaining vegetables, the remaining sauce, and the remaining 1 cup mozzarella.
  3. Cover and cook on Low for 5 hours.
  4. Turn off and unplug the slow cooker. Let the lasagna stand, covered, for 1 hour (see Tip). Serve topped with the remaining ¼ cup Parmesan and basil.
  • Tip: To prevent condensation building up on the underside of the lid during the 1-hour rest time, place a paper towel under the lid during the rest time.
  • Equipment: 6-qt. slow cooker

Nutrition information

  • Per serving: 344 calories; 12 g fat(7 g sat); 3 g fiber; 37 g carbohydrates; 21 g protein; 114 mcg folate; 41 mg cholesterol; 9 g sugars; 2,691 IU vitamin A; 40 mg vitamin C; 447 mg calcium; 3 mg iron; 423 mg sodium; 370 mg potassium
  • Nutrition Bonus: Vitamin C (67% daily value), Vitamin A (54% dv), Calcium (45% dv), Folate (28% dv)
  • Carbohydrate Servings:

Reviews 3

January 21, 2019
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By: aefin.fisher
Really easy & good! My family who likes meat kind of missed the meat a bit but I liked the veggie flavor. I ended up cooking a bit less than the 5 & 1 hours. Put on “8 hour” low setting for first 3-4 hrs.
January 01, 2019
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By: sheena_lammers
It is considered vegetarian but not vegan. A good sub in would be vegan cheese for the mozzarella and nutritional yeast for the parm.
December 06, 2018
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By: Craig Elliott
Would this be considered "vegetarian" considering it contains Parmesan and Mozzarella cheese? If not, what would be a good substitute?
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