Slow Cooker Mushroom Spinach Lasagna

4 of 5
(76 ratings)
Total Time
Number Of

A vegetarian lasagna recipe made with a mushroom-spinach-tomato sauce layered with uncooked lasagna noodles and cheese in a slow cooker

  • PAM® Original No-Stick Cooking Spray
  • 1 tablespoon olive oil
  • 1 pkg (8 oz each) fresh sliced mushrooms
  • 1 pkg (6 oz each) baby spinach leaves
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
  • 2 cups Hunt's® Tomato Sauce
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon salt
  • 1 container (8 oz each) part-skim ricotta cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 1/4 teaspoon ground black pepper
  • 6 dry lasagna noodles, uncooked
  • 1-1/2 cups shredded Italian blend or mozzarella cheese, divided

Purchase ingredients from Peapod or Amazon

  1. Spray inside of 4-quart slow cooker with cooking spray. Heat oil in large skillet over medium-high heat. Add mushrooms; cook 3 minutes, stirring occasionally. Add spinach; cook 3 minutes more or until mushrooms are tender and spinach is wilted, stirring occasionally. Stir in undrained tomatoes, tomato sauce, Italian seasoning and salt. Bring to a boil. Reduce heat and simmer 3 minutes, stirring occasionally. Meanwhile, combine ricotta cheese, 1/4 cup Parmesan cheese and pepper in small bowl; set aside.
  2. Spread 3/4 cup sauce mixture over bottom of slow cooker. Layer 3 lasagna noodles over sauce mixture, breaking noodles to fit. Top with 3/4 cup sauce mixture, ricotta cheese mixture and 1 cup Italian cheese. Top with 3/4 cup sauce mixture and remaining 3 lasagna noodles, breaking to fit. Spoon remaining sauce mixture over noodles.
  3. Cover; cook on LOW 5 hours or until noodles are tender. Sprinkle with remaining 1/2 cup Italian cheese and remaining 1/4 cup Parmesan cheese. Cover; let stand 5 minutes or until cheese melts.
I made This!

Share your experience now

Nutrition Information
Calories: 327 View complete nutrition information
Reviews (51)

Your review of Slow Cooker Mushroom Spinach 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

LadyZolt July 30, 2016

I had read the previous reviews that indicated it might cook faster, and I think if you have a Crock Pot (as opposed to another type of slow cooker), you will be wise to check it between 3 and 3.5 hours. I used a Crock Pot on low and it was perfect at 3.5 hours. This recipe is easy to make and is moist enough. If you like your lasagna with lots of sauce, I suggest adding another 8 ounces of tomato sauce. I used a crock pot liner for easy clean up and recommend that with any dish like this.

Kaceyef June 29, 2016

Delicious and easy. We love this recipe!

Mountain girl February 16, 2016

Very good recipe, and easy to make. I doubled the Italian seasoning, and also added 2 tsp. of garlic powder, since my husband likes garlic. Mine cooked thoroughly in 3 hours, so you need to keep a check on it so it won't start to overcook. It's very filling and quite tasty. All I added was a salad and French bread....a great meal.

barb July 05, 2015

I made this recipe and it was excellent. Very filling even though it didn't have meat. Very flavorful. : ) I recommended this recipe to several friends.

nancy May 21, 2015

this is a perfect recipe for me to try. We are having our kitchen renovated, and we are using our slow cooker a lot. looks yummy.

Nutmeg Cowgirl April 26, 2015

I have made several different versions of crock pot lasagna, and this is the one that has become part of my regular rotation. Its a great, easy vegetarian dish, which I eat as my whole entrée, and my husband enjoys with a side of meat. I find it cooks up faster in my crockpot than the recipe suggests, so I advise any one making this to check cooking time the first time they make it to see how it goes with their slow cooker.