Vegetarian Lasagna

  • Cook Method:
  • Dish Type: Main
  • Temp: Low
  • Prep Time: 30 minute(s)
  • Cook Time: 4.0 hour(s)
  • Servings: 8
  • Tags: no tags


1 large Egg
15 oz Part-skim ricotta
5 oz Spinach , baby, coarsely chopped
6 medium Mushroom (crimini) , gills removed, halved, thinly sliced
1 small Zucchini , quartered lengthwise and thinly sliced
28 oz Tomatoes (crushed)
28 oz Tomatoes (diced)
3 clove Garlic , minced
pinch Crushed red pepper , optional
12 oz Whole-wheat lasagna noodles , uncooked
3 cup Mozzarella


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

  2. Combine crushed and diced tomatoes and their juice, garlic and crushed red pepper (if using) in a medium bowl.

  3. Generously coat a 6-quart or larger slow cooker with cooking spray.

  4. Spread 1 1/2 cups of the tomato mixture in the slow cooker.

  5. Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible.

  6. 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.

  7. Repeat the layering one more time, starting with noodles.

  8. Top with a third layer of noodles.

  9. Evenly spread the remaining tomato sauce over the noodles.

  10. Set aside the remaining 1 cup mozzarella in the refrigerator.

  11. Put the lid on the slow cooker and cook on High for 2 hours or on Low for 4 hours.

  12. Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10 minutes to melt the cheese.


Aug. 23, 2015, 8:14 p.m.
not good

Aug. 23, 2015, 11:23 a.m.
spinach alt: kale