Vegetarian Slow Cooker Lasagna

1 Reviews
100% would make this recipe again

Preparation : 15 min Cooking : 2 h
390 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian


1 eggs size large
2 1/4 cups ricotta cheese, light 460 g
8 cups baby spinach, coarsely chopped 140 g
3 Portobello mushrooms, large, halved and thinly sliced 130 g
1 zucchini, quartered lenghtwise and thinly sliced 130 g
3 cups canned tomatoes, low sodium, crushed 800 g
3 cups canned tomatoes (diced), low in sodium 800 g
1 cup canned corn, rinsed
3 cloves garlic, minced
2 tsp salt 9 g
vegetable oil spray
420 g lasagne noodles, whole wheat 20
3 cups mozzarella cheese, part-skim, shredded 200 g
dried chili peppers [optional]

Before you start

A slow cooker is needed to make this recipe.

Oven-ready lasagne noodles, which do not require any precooking, are used in this recipe.

The dark gills found on the underside of a portobello mushroom cap are edible, but can turn a dish an unappealing gray colour. If you like, gently scrape the gills off with a spoon.


Prepare the filling

In a large bowl, combine egg, ricotta, spinach, mushroom and zucchini. Mix well.

In a medium bowl, combine crushed and diced tomatoes and their juices, corn, garlic, crushed red pepper (if using), and salt. Mix well.

Assemble the lasagna

Generously coat a 6-quart or larger slow cooker with cooking spray.

Spread 1 1/2 cups of the tomato mixture in the slow cooker. Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible. Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down, then spoon on 1 1/2 cups of tomato sauce and sprinkle with 1 cup of mozzarella.

Repeat the layering once more, starting with the noodles.

Top with a third layer of noodles. Evenly spread the remaining tomato sauce over the noodles. Finish off with the remaining 5 noodles over the tomato sauce.

Set aside the remaining 1 cup of mozzarella in the refrigerator.


Put the lid on the slow cooker and cook on 'High' for 2 h or 'Low' for 4 h.

Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10 min to melt the cheese. Serve.

Nutrition Facts Table

per 1 serving (390g)


% Daily Value




10 g

15 %

Saturated 5.6 g
+ Trans 0.1 g

28 %


50 mg


850 mg

35 %


55 g

18 %


8 g

30 %


10 g


23 g

Vitamin A

89 %

Vitamin C

56 %


31 %


32 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 2 ½ servings
Grain Products : ¾ serving
Milk and Alternatives : 1 serving
Meat and Alternatives : 0 serving


This recipe is :
Source of  :
Copper, Pantothenic Acid, Vitamin B1, Vitamin B12, Zinc
Good source of  :
Magnesium, Manganese, Niacin, Selenium, Vitamin B2, Vitamin B6, Vitamin E
Excellent source of  :
Calcium, Fibre, Folacin, Iron, Phosphorus, Potassium, Vitamin A, Vitamin C, Vitamin K
Free  :
Added Sugar


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 1 ½
Meat and Alternatives 1 ½
Fats 1 ½

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Members' Reviews

1 Reviews (1 with rating only ) 100% would make this recipe again

This recipe is in the following categories

Vegetarian | High Iron | Kosher | Halal | High Calcium | High Fibre