Slow Cooker Vegetarian Lasagna
Experience the comfort of Italian cuisine with this Slow Cooker Vegetarian Lasagna, a flavorful and effortless twist on a classic favorite. Packed with layers of tender lasagna noodles, a creamy ricotta-spinach mixture, and fresh zucchini and mushrooms, this slow-cooked masterpiece is elevated with savory marinara sauce and gooey melted cheeses. Perfect for busy weeknights or lazy weekends, this recipe requires just 20 minutes of prep before your slow cooker takes over, creating a hearty, meatless dish that's bursting with flavor. With its perfectly tender noodles and cheesy, vegetable-filled layers, this vegetarian lasagna is a deliciously satisfying meal that’s sure to impress. Ideal for family dinners or meal prep, this one-pot wonder offers all the comfort of traditional lasagna without the need for an oven.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles (uncooked)
- 4 cups Marinara sauce
- 2 cups Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 2 cups Fresh spinach, chopped
- 1 Egg
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 medium Zucchini, thinly sliced
- 1 cup Mushrooms, thinly sliced
Instructions
In a large mixing bowl, combine ricotta cheese, egg, garlic powder, dried oregano, dried basil, salt, black pepper, and chopped spinach. Mix well and set aside.
Lightly grease the inside of the slow cooker with olive oil.
Spread 1/2 cup of marinara sauce on the bottom of the slow cooker as the base layer.
Place a layer of uncooked lasagna noodles on top of the sauce, breaking them as needed to fit the shape of the slow cooker.
Spread 1/3 of the ricotta mixture evenly over the noodles.
Add a layer of thinly sliced zucchini and mushrooms on top of the ricotta layer.
Sprinkle 1/4 of the shredded mozzarella and Parmesan cheese over the vegetables.
Pour 1 cup of marinara sauce evenly on top.
Repeat these layers (noodles, ricotta mixture, vegetables, cheeses, sauce) twice more, finishing with a final layer of marinara sauce and the remaining mozzarella and Parmesan cheese on top.
Cover the slow cooker with its lid and cook on Low for 4 hours, or until the lasagna noodles are fully tender and the cheese is melted and bubbly.
Turn off the slow cooker and let the lasagna rest for 15 minutes before slicing and serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 15.3 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1108 mg | 48% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 5.2 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 643 mg | 49% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 405 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
