Slow-Cooker Vegetable Lasagna Recipe

Name: Slow-Cooker Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. oil; 1/2 lb. (225 g) sliced fresh mushrooms; 2 red peppers, coarsely chopped; 1 pkg. (170 g) baby spinach leaves; 1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce; 1 egg, beaten; 1 container (475 g) part-skim ricotta cheese; 2-1/2 cups Cracker Barrel Shredded Light 4 Cheese Italiano Cheese, divided; 1/4 cup Kraft 100% Parmesan Light Grated Cheese, divided; 6 whole wheat lasagna noodles, uncooked

Servings: persons

1 Tbsp. oil
1/2 lb. (225 g) sliced fresh mushrooms
2 red peppers, coarsely chopped
1 pkg. (170 g) baby spinach leaves
1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce
1 egg, beaten
1 container (475 g) part-skim ricotta cheese
2-1/2 cups Cracker Barrel Shredded Light 4 Cheese Italiano Cheese, divided
1/4 cup Kraft 100% Parmesan Light Grated Cheese, divided
6 whole wheat lasagna noodles, uncooked

1
Heat oil in large skillet on medium heat.
2
Add mushrooms and peppers; cook and stir 3 min.
3
Remove from heat.
4
Add spinach; stir until wilted.
5
Stir in pasta sauce.
6
Mix egg, ricotta, 1-1/2 cups shredded cheese and 2 Tbsp.
7
Parmesan until blended.
8
Add 1-1/2 cups sauce to slow cooker; top with layers of half each of the noodles (broken to fit) and cheese mixture.
9
Cover with 2 cups sauce.
10
Top with remaining noodles (broken to fit), cheese mixture and sauce.
11
Cover with lid.
12
Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours) or until liquid is absorbed.
13
Sprinkle with remaining cheeses; cook, covered, 10 min.
14
or until shredded cheese is melted.

941

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Tbsp. oil, 1/2 lb. (225 g) sliced fresh mushrooms, 2 red peppers, coarsely chopped, 1 pkg. (170 g) baby spinach leaves, 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.

Slow-Cooker Vegetable Lasagna

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