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
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Slow-Cooker Vegetable Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions