Rating: 4 stars
5 Ratings
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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.

Source: Diabetic Living Magazine, Winter 2019


Recipe Summary

30 mins
6 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • Combine bell pepper, mushrooms, and spinach in a medium bowl. Combine pasta sauce, tomatoes, ricotta, and 1/2 cup Parmesan in a large bowl.

  • 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 1/2 cup mozzarella. Continue layering one-third of the vegetables, 1 cup sauce, 1/2 cup mozzarella, and the remaining noodles. Top with a final layer of the remaining vegetables, the remaining sauce, and the remaining 1 cup mozzarella.

  • Cover and cook on Low for 5 hours.

  • Turn off and unplug the slow cooker. Let the lasagna stand, covered, for 1 hour (see Tip). Serve topped with the remaining 1/4 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 Facts

344 calories; protein 21.1g; carbohydrates 37.4g; dietary fiber 3.4g; sugars 9.2g; fat 12.5g; saturated fat 7g; cholesterol 41mg; vitamin a iu 2690.9IU; vitamin c 40.3mg; folate 113.9mcg; calcium 447.2mg; iron 2.8mg; magnesium 32.7mg; potassium 370.3mg; sodium 423.3mg.