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Slow-Cooker Veggie Lasagna

This “veggie-licious“ alternative to traditional lasagna makes use of slow-cooker convenience. I suggest using chunky spaghetti sauce. —Laura Davister, Little Suamico, Wisconsin
  • Total Time
    Prep: 25 min. Cook: 3-1/2 hours
  • Makes
    2 servings


  • 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


  • Cut two 18x3-in. strips of heavy-duty foil; crisscross so they resemble an "X." Place strips on bottom and up sides of a 1-1/2-qt. slow cooker. Coat strips with cooking spray.
  • In a small bowl, combine the first 6 ingredients. Spread 1 tablespoon spaghetti sauce on the bottom of prepared slow cooker. 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.
Nutrition Facts
1 piece: 249 calories, 7g fat (4g saturated fat), 22mg cholesterol, 792mg sodium, 28g carbohydrate (10g sugars, 4g fiber), 19g protein. Diabetic Exchanges: 2 medium-fat meat, 1-1/2 starch, 1 vegetable.

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  • rlsheehan55
    Jul 19, 2020

    I love this recipe. Perfect for the 2 of us. Pick your favorite sauce and it's fast and easy to make. Rarely anything leftovers which is good because my husband won't eat anything leftover.

  • littlerosa
    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.

  • shawniewap
    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!

  • sarapemberton
    Aug 8, 2009

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

  • jizzy
    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.  

  • forgotgingkoba
    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.

  • wjc50
    Mar 24, 2009

    Just use an egg substitute, if you don't want the egg.

  • Janalemad
    Mar 23, 2009

    Really not "veggie" if you include an egg -- thinking it could be made without -- just me tho --

  • searchme2
    Aug 8, 2008

    that looks and sounds tasty!