Slow Cooker Vegetarian Lasagna
Let the slow cooker melt together all the flavors in this cheesy vegetable filled lasagna!
Servings 8
Calories 473kcal
Equipment
Ingredients
- 15 ounces ricotta cheese
- 1 egg
- 5 ounces baby spinach
- 4 portobello mushrooms caps only, gills removed
- 1 zucchini thinly sliced
- 28 ounces crushed tomatoes
- 28 ounces canned diced tomatoes drained
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 1 ½ teaspoons Italian seasoning
- 15 lasagna noodles
- 3 cups mozzarella cheese shredded
- salt and pepper
- 1 pinch red pepper flakes
Instructions
- Combine the ricotta, eggs, salt and pepper in a small bowl.
- In another bowl combine the drained canned tomatoes, the crushed tomatoes, the garlic, tomato paste, salt, pepper, Italian seasoning and red pepper flakes.
- Coat the slow cooker with cooking spray and spread about 1 ½ cups of the tomato sauce on the bottom.
- Arrange 5 noodles over the sauce, breaking them up to fit as needed.
- Dollop on a half of the ricotta mixture and spread it out as best you can.
- Layer half of the spinach, mushrooms and zucchini. Spread 1 ½ cups of tomato sauce over that layer and top with 1 cup of the shredded cheese.
- Repeat the layers with the noodles, ricotta, vegetables, sauce and cheese.
- Finish with a final layer of noodles and sauce.
- Cook on high for 2 hours or low for 4.
- When the time is up, top with the remaining cup of cheese. Put the lid back on and let rest for 10 minutes to melt the cheese.
Video
Notes
Can use yellow squash in place of the zucchini.
Nutrition
Calories: 473kcal | Carbohydrates: 58g | Protein: 27g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.001g | Cholesterol: 60mg | Sodium: 637mg | Potassium: 1044mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2632IU | Vitamin C: 29mg | Calcium: 440mg | Iron: 6mg