Vegetarian Slow Cooker Lasagna

Vegetarian Slow Cooker Lasagna

8 servings
Preparation 15 min
Cooking 2 h

390 calories per serving 


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    
  dried chili peppers    
2 tsp salt   9 g
  vegetable oil spray    
420 g lasagne noodles, whole wheat   20
3 cups mozzarella cheese, part-skim, shredded   200 g

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

Nutrition Facts

per 1 serving (390g)


% DV*

* DV = Daily Value




10 g

15 %

Saturated 6 g
+ Trans 0.1 g

28 %


45 mg


850 mg

35 %


55 g

18 %


8 g

30 %


10 g


23 g

Vitamin A

90 %

Vitamin C

60 %


30 %


30 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: ¾ serving
Milk and Alternatives: 1 serving
Meat and Alternatives: 0 serving

More info


Free :
Added Sugar
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

More info

This recipe is in the following categories: Halal | High Calcium | High Fibre | High Iron | Kosher | Vegetarian

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