Slow Cooker Lasagna


by: Berry Happy Bodies

Easy Comforting Lasagna.


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serves: 8

1 large egg

1 container 15- to 16-ounce part-skim ricotta

1 package 5-ounce baby spinach, coarsely chopped

3 large or 4 small portobello mushroom caps, gills removed (see Tip), halved and thinly sliced

1 small zucchini, quartered lengthwise and thinly sliced

1 can 28-ounce crushed tomatoes

1 carton cherry tomatoes slightly smushed *

3 cloves garlic, minced

pinch of crushed red pepper (optional)

15 whole-wheat lasagna noodles (about 12 ounces), uncooked

2 cups shredded part-skim mozzarella, divided

Nutrition Facts
Slow Cooker Lasagna

Servings Per Recipe: 8

Amount per Serving

Calories: 363

  • Total Fat: 11.6 g
  •     Saturated Fat: 6.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 55 mg
  • Sodium: 412.1 mg
  • Total Carbs: 45.7 g
  •     Dietary Fiber: 2.9 g
  •     Sugars: 6 g
  • Protein: 23.4 g

how is this calculated?

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1.  Combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl.

2.  Combine smushed and diced tomatoes and their juice, garlic and crushed red pepper (if using) in a medium bowl. *We did not have enough canned tomatoes (trying to cut back due to the nature of the acid of the tomatoes reacting with the can). So we placed a carton of cherry tomatoes in a large bowl and gently mushed them with a small bowl. High tech let me tell you.

3.  Generously coat a 6-quart or larger slow cooker with cooking spray. Spread 1 1/2 cups of the tomato mixture in the slow cooker. Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible. Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down, then spoon on 1 1/2 cups sauce and sprinkle with 1 cup mozzarella. Repeat the layering one more time, starting with noodles. Top with a third layer of noodles. Evenly spread the remaining tomato sauce over the noodles. Set aside the remaining 1 cup mozzarella in the refrigerator.

4.  Put the lid on the slow cooker and cook on High for 2 hours or on Low for 4 hours. Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10 minutes to melt the cheese.

Cooks' note:
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