Day's Store Recipes

Slow Cooker Fresh Veggie Lasagna

Prepare and serve right from your crock pot for easy prep and clean up.

Yield: Serves 6


Nutrition Facts

Yield: Serves 6

Approximate Nutrient Content per serving:

Calories: 240
Calories From Fat: 90
Total Fat: 10g
Saturated Fat: 6g
Cholesterol: 60mg
Sodium: 380mg
Total Carbohydrates: 21g
Dietary Fiber: 3g
Protein: 16g

1-1/4 cups per serving, 11.4 g dairy protein, 35% calcium daily value

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.


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 T of pasta sauce in bottom of pot.  Sprinkle 1/2 of the zucchini over sauce and top with 1/3 of the cheese mixture.  Break 2 noodles into pieces to cover the cheese.  Spread 2 T 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.

Photo and recipe compliments of The Midwest Dairy Association,

Please note that some ingredients and brands may not be available in every store.

Day's Store Recipes