Vegetarian Slow Cooker Lasagna

1 Reviews
100% would make this recipe again

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


1 eggs size large
2 1/4 cups ricotta cheese 440 g
8 cups baby spinach, coarsely chopped 140 g
3 Portobello mushrooms, halved and thinly sliced 130 g
1 zucchini, quartered lenghtwise and thinly sliced 120 g
6 cups canned tomatoes (diced), low in sodium 1.5 kg
2 cups canned corn, rinsed
3 cloves garlic, minced
2 tsp salt 9 g
4 tbsp olive oil, for the slow cooker 60 mL
500 g lasagne noodles, whole wheat 25
6 bocconcini / fresh mozzarella, sliced 320 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 the diced tomatoes, corn, garlic, crushed red pepper (if using), and salt. Mix well.

Assemble the lasagna

Using a brush, cover the inside of the slow cooker with the oil.

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 add a third of the 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 of the 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, add the reserved mozzarella on the lasagna, cover and let stand for 10 min to melt the cheese. Serve.

Nutrition Facts Table

per 1 serving (470g)


% Daily Value




23 g

35 %

Saturated 9.9 g
+ Trans 0.3 g

51 %


60 mg


940 mg

39 %


71 g

24 %


9 g

38 %


10 g


26 g

Vitamin A

94 %

Vitamin C

64 %


34 %


38 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 3 servings
Grain Products : 1 serving
Milk and Alternatives : 1 ¼ servings
Meat and Alternatives : 0 serving


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 1 ½
Meat and Alternatives 2
Fats 4

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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

Bone-healthy | High Iron | Vegetarian | Kosher | High Calcium | Halal | High Fibre