Vegetarian: Pasta: Slow Cooker Fresh Veggie Lasagna

Cooked in a slow cooker, such as a crock pot, this nutritious meal is full of flavor.

Author: Recipe courtesy of 3-A-Day of Dairy, adapted by CalorieKing
Date: January 11, 2012

Serves: 6 person(s)
Yield: 6 x 1 1/4 cup servings

Preparation Time: 20 mins
Cooking Time: 4 hrs


    1 nonstick cooking spray
    1 cup shredded low-fat mozzarella cheese
    1/2 cup part-skim ricotta cheese
    1/3 cup low-fat grated parmesan cheese
    1 egg, lightly beaten
    1 tsp dried oregano
    1/4 tsp garlic powder
    1 cup low-sodium, fat-free marinara sauce (plus additional for serving) *
    1 medium zucchini, diced
    4 no-boil lasagna noodles
    1 bag baby spinach
    1 cup thinly sliced mushrooms
    6 fresh basil leaves (optional)


    Spray crockery pot of slow cooker with nonstick cooking spray; set aside. In a small bowl, mix together mozzarella, ricotta, parmesan, egg, oregano and garlic powder.

    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. Repeat layering, ending with cheese and the remaining sauce. Firmly press ingredients into pot.

    Cover and cook over low heat for 4 to 5 hours, depending on slow cooker. 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.


    * For a vegetarian version, use a classic, meatless marinara sauce.

Nutritional Information
(Per Serving)

Calories:186 cals
Kilojoules:777 kJ
Fat:8.4 g
Carbohydrates:14.2 g
Protein:13.6 g
Cholesterol:116.0 mg
Sodium:275 mg
Saturated Fat:4.2 g
Fiber:1.4 g
Calcium:286.0 mg
Total Sugars:3.2 g

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