Slow Cooker Fresh Veggie Lasagna

Layered noodles with spinach, mushrooms, zucchini, and cheese. Nutrition Facts Makes 6servings Amount Per Serving Calories 235.3 Total Carbs 20.6 g Dietary Fiber 3.6 g Sugars 3 g Total Fat 11.1 g Saturated Fat 6.1 g Unsaturated Fat 5 g Potassium 138.9 mg Protein 17.8 g Sodium 431.6 mg Dietary Exchanges 1 Fat, 2 Meat, ½ Starch, 1 Vegetable

Slow Cooker Fresh Veggie Lasagna

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  • Prep Time


  • Total Time


  • Servings



  • Cooking spray

  • cup Cheese, mozzarella, shredded

  • ½

    cup Cheese, ricotta, partially skim

  • cup grated Parmesan cheese

  • 1

    eggs, lightly beaten

  • 1

    tsp ground oregano

  • ¼

    tsp garlic powder

  • 1

    cup low sodium marinara sauce, fat-free (plus additional for serving)

  • 1

    medium zucchini, diced

  • 4

    piece no boil lasagna noodles

  • 10

    oz fresh baby spinach

  • 1

    cup fresh mushroom slices

  • 1

    oz fresh basil leaves (optional)


1. Spray slow cooker pot with nonstick cooking spray; set aside. In a small bowl, mix together Mozzarella, Ricotta, Parmesan, egg, oregano and garlic powder. 2. 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. 3. Repeat layering, ending with cheese and the remaining sauce. Firmly press ingredients into pot. 4. 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.


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