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Slow cooker Veggie Lasagna

Amy - posted on 02/11/2009 ( 1 mom has responded )




nonstick cooking spray

1 1/2 cups Mozzarella cheese, shredded

1/2 cup part-skim Ricotta cheese

1/3 cup Parmesan cheese, grated

1 egg, lightly beaten

1 teaspoon dried oregano

1/4 teaspoon garlic powder

1 cup low-sodium, fat-free marinara sauce (plus additional for


1 medium zucchini, diced

4 no-boil lasagna noodles

1 bag baby spinach

1 cup thinly sliced mushrooms

fresh basil leaves (optional)

Spray crockery pot of slow cooker with nonstick cooking spray; set aside. In a small bowl, mix together Mozzarella, Ricotta, Parmesan, egg, oregano and garlic powder.

Spread 2 tablespoons of pasta sauce in bottom of pot. Sprinkle 1/2 of zucchini over sauce and top with 1/3 of the cheese mixture. Break 2 noodles into pieces to cover cheese. Spread 2 tablespoons of sauce and then layer 1/2 of the spinach and 1/2 of the mushrooms. Repeat layering, ending with cheese and the remaining sauce. Firmly press ingredients into pot.

Cover and cook over low heat for 4-5 hours. Allow lasagna to rest 20 minutes before cutting into wedges to serve. Spoon a little extra sauce over each serving and top with a basil leaf, if desired.


Fran - posted on 02/11/2009




Thank you for this recipe. I have been looking for vegitarian meals. This one sounds great and I think everyone in the family will eat it, that is the tricky

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