Slow Cooker Vegetable Lasagna – a delicious recipe with marinara sauce, whole wheat lasagna noodles, liquid squeezed, ricotta cheese, mozzarella cheese, mushrooms. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
In a medium mixing bowl add the ricotta cheese, spinach and salt. With a spatula combine ingredients until you obtain a homogenous mixture.
2
Spread 1/2 cup tomato sauce to the bottom of the KitchenAid(R) 6-Quart Slow Cooker.
3
Break noodles to fit and cover the bottom of the Slow Cooker. Cover the noodles with about one third of the ricotta mixture followed by one third of the mushrooms, 1 cup marinara sauce, one third of the mozzarella cheese and more noodles. Repeat layers ending with a layer of noodles covered with tomato sauce, mozzarella cheese and cherry tomatoes. You should end up with a total of three layers.
4
Cover the KitchenAid(R) 6-Quart Slow Cooker and set on high for 3-4 hours or on low for 5-6 hours. Turn the Slow Cooker off and let the lasagna sit for 30-45 minutes. Sprinkle some parsley over the lasagna before serving.
2093
kcal
Calories
67
g
Fat
244
g
Carbs
127
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 32 ounces marinara sauce, 12 whole wheat lasagna noodles uncooked, 16 ounces frozen chopped spinach thawed out and liquid squeezed, 24 ounces part skim ricotta cheese, and more.
Yes, Slow Cooker Vegetable Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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