Rating: 3.89 stars
26 Ratings
  • 5 star values: 14
  • 4 star values: 10
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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.

Source: EatingWell Magazine, November/December 2011

Gallery

Read the full recipe after the video.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl.

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  • Combine crushed and diced tomatoes and their juice, garlic and crushed red pepper (if using) in a medium bowl.

  • 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.

  • 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.

Tips

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 Facts

413 calories; protein 27g; carbohydrates 49g; dietary fiber 7.4g; sugars 9.4g; fat 14.5g; saturated fat 7.9g; cholesterol 67.3mg; vitamin a iu 2677.5IU; vitamin c 25.8mg; folate 77.6mcg; calcium 558.3mg; iron 4.2mg; magnesium 102.7mg; potassium 847mg; sodium 665.5mg; thiamin 0.8mg.

2 starch, 2 vegetable, 2 1/2 medium-fat meat

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