One-pot lasagna takes on a new meaning with this easy-to-cook slow cooker (Amazon link) recipe. Double the batch and freeze for a quick dinner later.

Get more fresh takes on holiday favorites with our free e-cookbook.

Slow Cooker Veggie Lasagna
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Servings 8 Prep Time 20minutes
Cook Time 5minutes
Servings 8 Prep Time 20minutes
Cook Time 5minutes
One-pot lasagna takes on a new meaning with this easy-to-cook slow cooker recipe. Double the batch and freeze for a quick dinner later. Get more fresh takes on holiday favorites with our free e-cookbook.
Ingredients
  • 2 tablespoons olive oil
  • 1 pint mushrooms, chopped
  • 1 green bell pepper, seeded, chopped
  • 1 large sweet onion, finely chopped
  • 3 cups baby spinach, chopped
  • 1 pound 2% cottage cheese
  • 2 cups (plus 1/2 cup) shredded mozzarella cheese, divided
  • 1/4 teaspoon salt
  • 1 (26 oz.) jar low-sodium pasta sauce
  • 2 large zucchini, sliced ¼-inch thick
  • 8 ounces no-boil whole wheat lasagna noodles
Directions
  1. Heat oil in large skillet over medium-high heat; add mushrooms, peppers, onions and spinach, and cook 5 minutes, or until water evaporates.
  2. Mix cottage cheese, 2 cups mozzarella cheese and salt in mixing bowl.
  3. Assemble lasagna in slow cooker as follows: ⅓ of pasta sauce, single layer noodles, ⅓ of cooked vegetables, single layer zucchini and ⅓ of cottage cheese mixture. Repeat for another 2 layers. Sprinkle ½ cup mozzarella cheese on top.
  4. Cook on low 5 hours, or until noodles and zucchini are tender.
Suggested Sides
Packaged salad topped with apples, walnuts, brie cheese and balsamic vinaigrette dressing A glass of 1% milk
Nutritional Value
  • Calories 490
  • Fat 16.32g
  • Protein 31.17g
  • Carbohydrate 50.81g
  • Fiber 4.64g
  • Cholesterol 51mg
  • Sodium 379mg
  • Calcium 614mg
  • Vitamin A 2696 IU
  • Vitamin C 39.07mg
  • Iron 2.88mg
Tags , , , , ,
Servings 8 Prep Time 20minutes
Cook Time 5minutes
Servings 8 Prep Time 20minutes
Cook Time 5minutes
One-pot lasagna takes on a new meaning with this easy-to-cook slow cooker recipe. Double the batch and freeze for a quick dinner later. Get more fresh takes on holiday favorites with our free e-cookbook.
Ingredients
  • 2 tablespoons olive oil
  • 1 pint mushrooms, chopped
  • 1 green bell pepper, seeded, chopped
  • 1 large sweet onion, finely chopped
  • 3 cups baby spinach, chopped
  • 1 pound 2% cottage cheese
  • 2 cups (plus 1/2 cup) shredded mozzarella cheese, divided
  • 1/4 teaspoon salt
  • 1 (26 oz.) jar low-sodium pasta sauce
  • 2 large zucchini, sliced ¼-inch thick
  • 8 ounces no-boil whole wheat lasagna noodles
Directions
  1. Heat oil in large skillet over medium-high heat; add mushrooms, peppers, onions and spinach, and cook 5 minutes, or until water evaporates.
  2. Mix cottage cheese, 2 cups mozzarella cheese and salt in mixing bowl.
  3. Assemble lasagna in slow cooker as follows: ⅓ of pasta sauce, single layer noodles, ⅓ of cooked vegetables, single layer zucchini and ⅓ of cottage cheese mixture. Repeat for another 2 layers. Sprinkle ½ cup mozzarella cheese on top.
  4. Cook on low 5 hours, or until noodles and zucchini are tender.
Suggested Sides
Packaged salad topped with apples, walnuts, brie cheese and balsamic vinaigrette dressing A glass of 1% milk
Nutritional Value
  • Calories 490
  • Fat 16.32g
  • Protein 31.17g
  • Carbohydrate 50.81g
  • Fiber 4.64g
  • Cholesterol 51mg
  • Sodium 379mg
  • Calcium 614mg
  • Vitamin A 2696 IU
  • Vitamin C 39.07mg
  • Iron 2.88mg

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