Slow Cooker Vegetable Lasagna

(4 ratings)
Total Time
Number Of

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

Ready to make this recipe?

View items on sale at your local grocer

  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.

I made This!

Share your experience now

Nutrition Information
Calories: 279 View complete nutrition information
Reviews (3)

Your review of Slow Cooker Vegetable Lasagna

Thank You!

You have successfully submitted your rating or review for this recipe. If you submitted a review, please note that it might take up to 72 hours for your review to appear on our site.

Overall Rating

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.