Slow-Cooker Vegetarian Lasagna

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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.

Cook Time:
30 mins
Additional Time:
1 hr 30 mins
Total Time:
2 hrs
Servings:
8
Yield:
8 servings

Ingredients

  • 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

Directions

  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.

    Slow-Cooker Vegetarian Lasagna

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 (per serving)

413 Calories
15g Fat
49g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 413
% Daily Value *
Total Carbohydrate 49g 18%
Dietary Fiber 7g 26%
Total Sugars 9g
Protein 27g 54%
Total Fat 15g 19%
Saturated Fat 8g 40%
Cholesterol 67mg 22%
Vitamin A 2678IU 54%
Vitamin C 26mg 29%
Folate 78mcg 19%
Sodium 666mg 29%
Calcium 558mg 43%
Iron 4mg 23%
Magnesium 103mg 24%
Potassium 847mg 18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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