Slow Cooker Vegetable Lasagna – a delicious recipe with tomato sauce, tomatoes, ricotta cheese, salt, ground black pepper, lasagna noodles. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Spray the inside of a 4-quart slow cooker with cooking spray. Stir together tomato sauce and undrained tomatoes in a medium-sized bowl and set the mixture aside. Combine ricotta, salt and pepper in small bowl and set aside.
2
Combine ricotta, salt and pepper in small bowl and set aside.
3
Spread 3/4 cup tomato mixture over the bottom of the slow cooker. Layer 3 lasagna noodles over the tomato mixture, breaking the noodles to fit. Top with 3/4 cup tomato mixture, mushrooms, spinach, ricotta cheese mixture and 1 cup mozzarella cheese. Top with 3/4 cup tomato mixture and 3 remaining lasagna noodles. Spoon the rest of the tomato mixture over the noodles.
4
Cover and cook on low 5 to 6 hours or until noodles are tender. Sprinkle with the remaining 1 cup mozzarella cheese. Cover and let the lasagna stand for 5 minutes or until the cheese is completely melted.
890
kcal
Calories
20
g
Fat
130
g
Carbs
48
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.
How did you like this recipe?
Thank you — your rating has been saved!
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: 2 cans tomato sauce, 14 1/2 ounces diced tomatoes, 8 ounces part-skim ricotta cheese, 1/4 teaspoon salt, 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
