Name: Slow-Cooker Vegetable Lasagna
Prep time: 30 min
Total time: 390 min
Ingredients: 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; 0.75 cup freshly grated Parmesan cheese, divided; 8 ounces oven-ready lasagna noodles (about 9 total); 2 cups shredded part-skim mozzarella cheese; 0.25 cup chopped fresh basil

Slow-Cooker Vegetable Lasagna

3.8

(6)

6 Reviews

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.

By Laura Walsh

Updated on July 9, 2019

Prep Time:

30 mins

Additional Time:

6 hrs

Total Time:

6 hrs 30 mins

Servings:

Yield:

8 cups

Nutrition Profile:

Bone Health Diabetes Appropriate Healthy Aging Healthy Immunity High Calcium High-Protein Low-Calorie Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

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

Directions

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.

Tips

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 (per serving)

344	Calories
13g	Fat
37g	Carbs
21g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 344
% Daily Value *
Total Carbohydrate 37g	14%
Dietary Fiber 3g	12%
Total Sugars 9g
Protein 21g	42%
Total Fat 13g	16%
Saturated Fat 7g	35%
Cholesterol 41mg	14%
Vitamin A 2691IU	54%
Vitamin C 40mg	45%
Folate 114mcg	28%
Sodium 423mg	18%
Calcium 447mg	34%
Iron 3mg	16%
Magnesium 33mg	8%
Potassium 370mg	8%

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.