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Slow Cooker Veggie Lasagna Recipe
Slow Cooker Veggie Lasagna Recipe photo by Taste of Home

Slow Cooker Veggie Lasagna Recipe

Read Reviews (8)
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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.
TOTAL TIME: Prep: 25 min. Cook: 3-1/2 hours
MAKES:2 servings
TOTAL TIME: Prep: 25 min. Cook: 3-1/2 hours
MAKES: 2 servings

Ingredients

  • 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

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.

Directions

  1. 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.
  2. 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.
  3. Cover and cook on low for 3-1/2 to 4 hours or until noodles are tender. Yield: 2 servings.
Originally published as Veggie Lasagna in Cooking for 2 Summer 2007, p11

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.

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Slow Cooker Veggie Lasagna(8)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 17, 2011

I wish all of you had actually made this recipe and reviewed it instead of talking about "veggie" this and "vegan" that. I'd like to make it and I want to know if it's a good recipe.

MY REVIEW
Reviewed Sep. 29, 2010

I can't believe some of the nit-picking over semantics involving a vegetarian vs. vegan fued. As a born-and-raised vegetarian (who goes strictly Macrobiotic every so often to purify my system), I've never been inclined to think my way is the ONLY way to eat. Moreover, some of you act like this is a dietary supremecy contest...dividing yourselves over an egg or freakin' cheese. This is America folks...where we have a bountiful supply of food...and the freedom to eat whatever we want...without being judged. Those of you doing the judging so pompously..take off the judges robe and step down from the bench with the rest of us. Now, lets all get back to why we are here...good food!

MY REVIEW
Reviewed Aug. 8, 2009

I don't have a slow cooker, please tell another way to cook this dish.

Sara

MY REVIEW
Reviewed Mar. 24, 2009

 I think you could easily use an egg substitute.  I have been a vegetarian for over twenty years.  I don't think the title of this recipe is misleading, though.  Not sure about the vegan "egg" comment.  It doesn't say "vegan" lasagna.  It says "veggie".  What I get upset about is when a recipe is listed in the "vegetarian" part of the cookbook and it includes chicken broth.  Or anchovies. That is just wrong.  This recipe sounds great!  I will definitely give it a try.  

MY REVIEW
Reviewed Mar. 24, 2009

As a vegetarian for 19 1/2 years, eggs are definitely part of a vegetarian diet. There are not eggs, however,as part of a vegan diet, a diet that uses no animal products at all. Trust me, vegans have enough of their own trusted recipes not to be wandering around other, nonvegan sites.

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