Slow Cooker Vegetable Lasagna

(6 ratings)
Total Time
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A vegetarian recipe made easily in the slow cooker with fresh spinach, fresh mushrooms, seasoned tomato sauce and cheese

  • PAM® Original No-Stick Cooking Spray
  • 2 cans (8 oz each) Hunt's® Tomato Sauce with Basil, Garlic and Oregano
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
  • 1 container (8 oz each) part-skim ricotta cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 dry lasagna noodles, uncooked
  • 1 pkg (8 oz each) fresh sliced mushrooms
  • 1 pkg (6 oz each) baby spinach leaves
  • 2 cups shredded part-skim mozzarella cheese, divided
  1. Spray inside of 4-quart slow cooker with cooking spray. Stir together tomato sauce and undrained tomatoes in medium bowl; set aside. Combine ricotta, salt and pepper in small bowl; set aside.
  2. Spread 3/4 cup tomato mixture over bottom of slow cooker. Layer 3 lasagna noodles over tomato mixture, breaking noodles to fit. Top with 3/4 cup tomato mixture, mushrooms, spinach, ricotta cheese mixture and 1 cup mozzarella cheese. Top with 3/4 cup tomato mixture and 3 remaining lasagna noodles, breaking to fit. Spoon remaining tomato mixture over noodles.
  3. Cover; cook on LOW 5 to 6 hours or until noodles are tender. Sprinkle with remaining 1 cup mozzarella cheese. Cover; let stand 5 minutes or until cheese melts.
Cook's Tips

Ingredients will fill slow cooker to the top, however, as the lasagna cooks the fresh vegetables shrink down.

Cook's Tips

Ingredients will fill slow cooker to the top, however, as the lasagna cooks the fresh vegetables shrink down.

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Nutrition Information
Calories: 279 View complete nutrition information
Reviews (5)

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Overall Rating

Bill Horvath August 18, 2016

This lasagna recipe is really good, especially in the Summer when the veggies are fresh. What's really cool is you don't have to heat up the oven in the Summer. LOVE the slow cookers. Thanks! :-)

Taylor July 21, 2016

I like to make this , with Fresh Slices of Tomato, Large Button and thin sliced portabella mushroom, sliced Zuchhini and Layers of Ricotta, Mozarella, and Powdered Parmesean,.. and I use a 20 Oz Can of Crushed Tomato ( Hunts) and Crush them thru a Wiremesh Strainer n Basically Pulverize them ( By Hand Smushing them ) and Layer them too,.. Using just this Juice from this Can allows a dryer Lasagna... Its also tasty to throw in a cup of ORIGINAL V8 and cook on Low. This is a Recipe I can Make and put in Separate Tupperware Dishes and it Freezes well, or You can Put Portions in Heavy Freezer Zip Lock Bags and do a boil in the Bag at a Later date for a tasty Meal...

Anonymous April 06, 2016

not a bad dish for less experienced cooks (my husband and I prefer dishes that are a little more challenging) However I must say that it probably tasted decent only because my husband and I used vegetables from our garden. Every bite of my husbands zucchini and it tastes like it comes straight from gods beard. Over all: good but not great, probably better for soccer moms who want a "fun" snack for their children... I wouldn't know I don't need children.

Justsaying July 09, 2014

I feel you need less cheese.

Amy March 27, 2014

I don't follow this recipe exactly but it's very easy and delicious. I use frozen veggies mixed with the sauce. It's quick and easy. I also mix my ricotta cheese with some parmesan and mozzarella. I don't like spinach or mushrooms so I leave those out and the extra can of tomatoes because I have a couple of picky children. It's nice to be able to run home over my lunch break, throw this all together and have dinner ready for everyone when we get home. No fuss.