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Slow Cooker Fresh Veggie Lasagna
Source: 3-A-Day of Dairy

Layered noodles with spinach, mushrooms, zucchini, and cheese.

Prep Time: 20 minutes
Cook Time: 5 hours
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 243.9
Total Carbs 20.5 g
Dietary Fiber 3.6 g
Sugars 3.6 g
Total Fat 11.9 g
Saturated Fat 6.4 g
Unsaturated Fat 0.3 g
Potassium 138.9 mg
Protein 18.2 g
Sodium 485.7 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 1 1/2 Meat , 1/2 Other Carbs , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
1 1/2 cup  shredded mozzarella cheese
0 1/2 cup  Cheese, ricotta, whole milk
0.3333 cup  grated Parmesan cheese
1 each  eggs
1 tsp  ground oregano
0 1/4 tsp  garlic powder
1 cup  low sodium marinara sauce
1 each  medium zucchini
4 piece  no boil lasagna noodles
10 oz  fresh baby spinach
1 cup  fresh mushroom slices
1 oz  fresh basil leaves
  1. Spray slow cooker pot with cooking spray; set aside. In a small bowl, mix together mozzarella, ricotta, parmesan, egg, oregano and garlic powder.
  2. 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.
  3. Repeat layering, ending with cheese and the remaining sauce. Firmly press ingredients into pot.
  4. Cover and cook over low heat for 4-5 hours. 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.

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