Slow-Cooker Vegetable Lasagna

July 27, 2022


Nonstick cooking spray

4 cups marinara sauce

8 to 9 lasagna noodles (preferably whole wheat)

2 1/4 cups part-skim ricotta cheese

3/4 cup green peas, thawed if frozen

3 cups baby spinach leaves

3 cups sliced zucchini (from about 3 to 4 small zucchini)

3/4 cup shredded mozzarella cheese

Chopped fresh parsley, for garnish


  1. Spray nonstick cooking spray liberally inside a slow cooker crock.
    he bottom of the slow cooker should be covered with 1/2 cup marinara sauce, followed by a layer of noodles (you may have to cut or break noodles to fit in a single layer).
  2. 3/4 cup ricotta cheese, 1/4 cup green peas, 1 cup baby spinach leaves, 1 cup sliced zucchini, and 3/4 cup marinara sauce should all be spread over the noodles. Noodles, ricotta, vegetables, and sauce should be repeated twice more for a total of three layers. Noodles, remaining marinara sauce, and mozzarella cheese make up the final layer.
  3. Cook for 3 hours on high or 5 to 6 hours on low while covering with a lid. Before serving, turn off the slow cooker and let the lasagna to settle for at least 30 minutes (this allows it to firm up).
  4. Serve with a parsley garnish.

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