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Slow-Cooker Veggie Lasagna

Total Time

Prep: 25 min. Cook: 3-1/2 hours


2 servings

This “veggie-licious“ alternative to traditional lasagna makes use of slow-cooker convenience. I suggest using chunky spaghetti sauce. —Laura Davister, Little Suamico, Wisconsin
Slow-Cooker Veggie Lasagna Recipe photo by Taste of Home


  • 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


  1. Cut two 18x3-in. strips of heavy-duty foil; crisscross so they resemble an X. Place strips on bottom and up side of a 1-1/2-qt. slow cooker. Coat strips with cooking spray.
  2. 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.
  3. 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 remaining spaghetti sauce.
  4. Cover and cook on low for 3-1/2-4 hours or until noodles are tender.

Nutrition Facts

1 serving: 259 calories, 8g fat (4g saturated fat), 23mg cholesterol, 859mg sodium, 29g carbohydrate (9g sugars, 4g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 2 medium-fat meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

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