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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2011


Read the full recipe after the video.


Ingredient Checklist


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

  • 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.


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.

Reviews (45)

Read More Reviews
46 Ratings
  • 5 star values: 13
  • 4 star values: 24
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 3
Rating: 4 stars
What a surprise! Had a very tight schedule so tried this vegetarian lasagna. It was a breeze to make yet it is very tasty. I do not think it was bland at all maybe because I always give a very generous pinch of red pepper flakes when called for. I would definitely make it again although if I have the time I will always choose the oven-baked version. Pros: easiest lasagna I've ever made Cons: it's not crispy or browned on the top the way oven-baked lasagna is. Read More
Rating: 1 stars
Lasagna SOUP is more like it I did everything exactly as the recipe said and my lasagna turned out like soup. A few of the top noodles did not cook all the way through and the filling was runny. I expect lasagna to be in nice layers and there was no way to scoop this out of the slow-cooker without it falling apart. Pros: easy quick Cons: runny bland Read More
Rating: 5 stars
Incredible I used this recipe as a base instead of following it to the letter. I added fresh basil oregano salt and pepper to the sauce as well as added shredded carrots and Italian sausage. I think the recipe would have been bland without my spice additions but with the fresh herbs it was absolutely hands-down the best lasagna I have ever eaten. Pros: just layer it and forget it Cons: takes some time to chop up everything Read More
Rating: 3 stars
Watery but tasty... I would try again. I cooked my lasagna on High for two hours and it was pretty watery. It was flavorful but I added extra basil and garlic. Also some of the noodles on top were still a bit crunchy. I liked it enough to try it again however maybe cooking on low draining some liquid and using the noodles lower in the levels. Pros: Easy Flavorful Cons: Watery Read More
Rating: 5 stars
This is one of the best recipes I've ever made and we cook something new at least once or twice a week. I always read the reviews for handy tips. I drained all the juice out of the diced tomatoes and the lasagna came out perfect. Additionally I doubled the garlic added a teaspoon each of basil oregano and Italian seasoning to the sauce. I had bought 2 - 16 oz boxes of Lasagna Noodles but I suspect even 1 - 12 oz box would be enough for this recipe...I wasn't sure how many noodles came in a box. I was skeptical that the noodles would get cooked in such a short time in the slow cooker. I cooked it on 4 hours low and for good measure cooked it another hour on high...other similar recipes with uncooked lasagna noodle layers in a slow cooker asked for 6 hours on low. I cooked it a little longer per some of the reviews on this recipe as well. Needless to say it was a non-issue and it was perfectly cooked. I would highly recommend this recipe to everyone. It is delicious. You don't miss the meat at all though I bet it would be good with a pound of spicy sausage or ground beef in the sauce layers. Since we are vegetarian I might try adding chopped artichoke hearts to the vegetable ricotta mixture. Great recipe easy to put together highly recommend! Thanks! Read More
Rating: 5 stars
I used cottage cheese instead of ricotta and might have used a little more put my spinach in a blender and that was about it:) I loved it because my son who is VERY fussy liked it so much that this is what he wants for his B'day supper!! AND.... He swears there is meat in it!!! LoL:D Read More
Rating: 2 stars
My 2yo's like it but not us Soupy. Followed recipe to a T. Needs more flavor from oregano and/or basil. Canned tomatoes made it watery & metallic. A good pasta sauce would be better & maybe some fresh basil. Good to know this can be cooked in crockpot but this recipe lacked....a lot Pros: Easy good to know lasagna can cook in crockpot Cons: Watery bland metallic taste Read More
Rating: 4 stars
Very nice The first time I made this I was trying to make this a 4 serving dish and I used too much cheese ending up with high cholesterol test results. I wonder how this recipe would fare with creamy tofu? Also the make ahead tip is not really clear could I fill the slow cooker the night before? Pros: No oven needed! Cons: 8 servings is a lot for a household of two Read More
Rating: 4 stars
Better than expected! I wasn't sure what to except as I had never made a lasagna in the slow cooker before. I drained the diced tomatoes as other reviewers stated. I mixed the diced tomatoes with 3/4 of a jar of tomato sauce. I used fresh spinach and mushrooms. I layered the spinach and mushrooms on top of the ricotta cheese. I seasoned the sauce with fresh basil and extra garlic. I set the slow cooker on High for 2 hours and viola! The perfect lasagna. The slow cooker kept the lasagna warm for approx another hour until we were ready to eat it. The noodles were cooked perfectly there was no excess liquid as some other people had problems with (my main concern). I am not sure I have an excuse to use the conventional oven to make a lasagna again. Thanks for this recipe. Read More