Slow Cooker Fresh Veggie Lasagna

Slow Cooker Fresh Veggie Lasagna

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


5 stars 5 stars 5 stars 5 stars 5 stars (82 ratings made) Rate
Serves: 6 person(s) Change

Preparation Time: 20 mins
Cooking Time: 4 hrs

Yield: 6 x 1 1/4 cup servings

Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe


  • 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.

Thanks to Recipe courtesy of 3-A-Day of Dairy, adapted by CalorieKing

Nutritional Info (per serving)

CALORIES 186 cals
Kilojoules 777 kJ
Fat 8.4 g
Saturated Fat 4.2 g
Cholesterol 116 mg
Sodium 275 mg
Carbohydrates 14.2 g
Fiber 1.4 g
Total Sugars 3.2 g
Protein 13.6 g
Calcium 286.0 mg
Note: A dash indicates no data is available.