Slow Cooker Vegetarian Lasagna – a delicious recipe with marinara sauce, tomatoes, noodles, ricotta cheese, Italian cheese, frozen veggie crumbles. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
In medium bowl, combine marinara sauce and tomatoes with their juice.
2
Spray 4.5-6 quart slow cooker bowl with nonstick cooking spray.
3
Spoon 1 cup tomato-sauce mixture into bowl.
4
Arrange 1/4 of noodles over sauce, overlapping noodles and breaking into large pieces to cover as much sauce as possible.
5
Spoon about 3/4 cup sauce over noodles, then top with 1/2 cup ricotta, and 1/2 cup shredded cheese.
6
Spread half of spinach over cheese.
7
Repeat layering 2 more times beginning with noodles, but in middle layer, replace spinach with frozen crumbles. Place remaining noodles over spinach, then top with remaining sauce and shredded cheese.
8
Cover slow cooker with lid and cook on low 2.5 to 3 hours or on high 1.5 to 1.75 hours, or until noodles are very tender.
302
kcal
Calories
14
g
Fat
23
g
Carbs
22
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 7 ingredients. The key ingredients include: 1 (26 ounce) jar marinara sauce (I like Prego), 1 (14 1/2 ounce) can diced tomatoes, 1 (8 ounce) package no-boil lasagna noodles, 1 (15 ounce) container part-skim ricotta cheese, and more.
Yes, Slow Cooker Vegetarian 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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