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Slow-Cooker Vegetable Lasagna

  • 30 m
  • 6 h 30 m
Laura Walsh
“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.”


    • 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


  • 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
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