Recipes
- Recipe List
- Food and Recipe Tips

Recipe Search

Submit a Recipe

Let the world know about your best recipe!

Click Here To Submit

You must be logged in to view your recipe box

Slow Cooker Fresh Veggie Lasagna Email Friend

Prepare and serve right from your crock pot for easy prep and clean up.

Download High Resolution Image

Be The First To Rate This Recipe

Print By Size: 3x5 | 4x6 | Full Page

Servings: 6
Prep Time: 20 minutes
Cook Time: 4-5 hours

Ingredients

nonstick cooking spray
1 1/2 cups Mozzarella cheese, shredded
1/2 cup part-skim Ricotta cheese
1/3 cup Parmesan cheese, grated
1 egg, lightly beaten
1 teaspoon dried oregano
1/4 teaspoon garlic powder
1 cup low-sodium marinara sauce (plus additional for serving)
1 medium zucchini, diced
4 no-boil lasagna noodles
1 bag baby spinach
1 cup thinly sliced mushrooms
fresh basil leaves (optional)

Preparation

Spray crockery pot of slow cooker with nonstick cooking spray; set aside. In a small bowl, mix together Mozzarella, Ricotta, Parmesan, egg, oregano and garlic powder.

Spread 2 tablespoons of pasta sauce in bottom of pot. Sprinkle 1/2 of zucchini over sauce and top with 1/3 of the cheese mixture. Break 2 noodles into pieces to cover cheese. Spread 2 tablespoons of sauce and then layer 1/2 of the spinach and 1/2 of the mushrooms. Repeat layering, ending with cheese and the remaining sauce. Firmly press ingredients into pot.

Cover and cook over low heat for 4-5 hours. Allow lasagna to rest 20 minutes before cutting into wedges to serve. Spoon a little extra sauce over each serving and top with a basil leaf, if desired.

Nutritional Facts Per Serving

Calories: 240
Total Fat: 10g
Saturated Fat: 6g
Cholesterol: 60mg
Sodium: 380mg
Carbohydrates: 21g
Dietary Fiber: 3g
Protein: 16g (11.4g dairy protein)
Calcium: 35% Daily Value