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Slow Cooker Veggie Lasagna

 Slow Cooker Veggie Lasagna
This “veggie-licious“ alternative to traditional lasagna makes use of slow-cooker convenience. “I suggest using chunky spaghetti sauce,“ notes Laura Davister of Little Suamico, Wisconsin.
2 ServingsPrep: 25 min. Cook: 3-1/2 hours


  • 1/2 cup shredded part-skim mozzarella cheese
  • 3 tablespoons 1% cottage cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons egg substitute
  • 1/2 teaspoon Italian seasoning
  • 1/8 teaspoon garlic powder
  • 3/4 cup meatless spaghetti sauce
  • 1/2 cup sliced zucchini
  • 2 no-cook lasagna noodles
  • 4 cups fresh baby spinach
  • 1/2 cup sliced fresh mushrooms


  • In a small bowl, combine the first six ingredients. Spread 1
  • tablespoon spaghetti sauce on the bottom of a 1-1/2-qt. slow cooker
  • coated with cooking spray. Top with half of the zucchini and a third
  • of the cheese mixture.
  • Break noodles into 1-in. pieces; sprinkle half of the noodles over
  • cheese mixture. Spread with 1 tablespoon sauce. Top with half of the
  • spinach and half of the mushrooms. Repeat layers. Top with remaining
  • cheese mixture and spaghetti sauce.
  • Cover and cook on low for 3-1/2 to 4 hours or until noodles are
  • tender. Yield: 2 servings.

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Slow Cooker Veggie Lasagna (continued)

Nutritional Facts: 1 piece equals 249 calories, 7 g fat (4 g saturated fat), 22 mg cholesterol, 792 mg sodium, 28 g carbohydrate, 4 g fiber, 19 g protein. Diabetic Exchanges: 2 medium-fat meat, 1-1/2 starch, 1 vegetable.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.