Slow-Cooker Vegetable Lasagna

No boiling required for this slow-cooker lasagna! The uncooked noodles become tender during a long, slow simmer in the vegetable sauce.

Total Time:
4 hr 20 min
20 min
4 hr

8 servings

  • 1 tablespoon oil
  • 1/2 lb sliced fresh mushrooms
  • 2 red bell peppers, coarsley chopped
  • 1 package (6 oz.) baby spinach leaves
  • 1 can (15 oz.) tomato sauce
  • 1 can (15 oz.) Polly-O Natural Part Skim ricotta cheese
  • 1 package (8 oz.) Kraft Shredded Italian Five Cheese with a Touch Of Philadelphia shredded cheese, divided
  • 1/4 cup Kraft grated Parmesan cheese, divided
  • 6 whole wheat lasagna noodles, uncooked
  • Heat oil in large skillet on medium heat. Add mushrooms and peppers; cook and stir 3 min. Remove from heat. Add spinach; stir until wilted. Stir in tomato sauce.

  • Mix egg, ricotta, 1-1/2 cups shredded cheese and 2 tablespoons Parmesan until blended.

  • Spoon 1-1/2 cups sauce into slow cooker; top with layers of half each of the noodles (broken to fit) and ricotta mixture. Cover with 2 cups sauce. Top with remaining noodles (broken to fit), ricotta mixture and sauce. Cover with lid.

  • Cook on Low 4 to 5 hours (or on High 2 to 3 hours) or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until shredded cheese is melted.

  • Tips:

  • Dried pasta will last almost indefinitely if stored in an airtight glass or plastic container in a cool dark place. Dried whole wheat pasta can turn rancid, however, so should be used within the recommended time listed on the package.

  • Variations:

  • Serve with smart sides, such as a crisp mixed green salad or your favorite steamed vegetable, to balance out the meal.

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