Slow Cooker Vegetarian Lasagna

Who says lasagna can only be cooked in a casserole dish? This super yummy vegetarian lasagna recipe is made easy by using a crock pot instead of the traditional oven and baking dish. It’s loaded with protein and veggies, and saves all the Points for the good stuff….the CHEESE. This recipe doesn’t skimp – it’s made with 3 cups of reduced fat mozzarella. Each nicely sized serving is just 8 Points, which is a pretty good bargain for a big hunk of cheesy lasagna! Perfect for a quick weeknight dinner idea that’s not only delicious, but is a healthy meal that the whole family will enjoy.

Slow Cooker Vegetarian Lasagna Recipe

Need a quick dinner idea that you can throw in a pot and forget about? Well, this Slow Cooker Vegetarian Lasagna Recipe fits the bill! Healthy and delicious, you can treat yourself to a cheesy piece of low calorie lasagna made the easy way.


  • 15 (12oz) whole-wheat lasagna noodles uncooked
  • 1 15 oz container fat free ricotta
  • 3 cups shredded reduced fat mozzarella
  • 1 28-ounce can crushed tomatoes
  • 1 28-ounce can diced tomatoes
  • 1 5-ounce package baby spinach, coarsely chopped
  • 3 large portobello mushroom caps thinly sliced
  • 1 small eggplant, quartered lengthwise and thinly sliced
  • 1/2 cup liquid egg substitute
  • 5 cloves garlic, minced
  • 1/4 cup fresh basil, finely chopped
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper


  1. In a large bowl, combine egg substitute, ricotta, salt, pepper, oregano, spinach, mushrooms and eggplant.
  2. Mix both kinds of tomatoes and their juice, basil and garlic, in a medium bowl.
  3. Coat a 6-quart or larger slow cooker with non-fat cooking spray.
  4. Spread 1 1/2 cups of the tomato mixture in the slow cooker.
  5. Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible.
  6. Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down, then spoon on 1 1/2 cups sauce and sprinkle with 1 cup mozzarella.
  7. Repeat the layering one more time, starting with noodles. Top with a third layer of noodles. Evenly spread the remaining tomato sauce over the noodles.
  8. Set aside the remaining 1 cup mozzarella.
  9. Put the lid on the slow cooker and cook on High for 2 hours or on Low for 4 hours.
  10. Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10 minutes to melt the cheese.

Preparation time: 20 minute(s)

Cooking time: 2-4 hour(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, High protein

Number of servings (yield): 8

Culinary tradition: Italian

Entire recipe makes 8 servings
Serving size is 1/8th of lasagna
Each serving = 8 Points

PER SERVING: 290 calories; 7 g fat; 38 g carbohydrates; 29 g protein; 8 g fiber


  1. Looks so good! Can I use no-boil lasagna noodles in this recipe? Or would they get too mushy?

  2. I don’t have a slow cooker/crock pot either but have been thinking of getting one for years. This receipe sounds so good it might push me over the edge to getting one! What is a good brand? And what size is best for a dish like this? I see some are 4.5 quart, some are 5 quart, some are 6 quart – confused!

    • LaaLoosh Reply

      Jane, crock pots are THE BEST, and I highly recommend getting one! I use mid all the time. The size you should get depends on how much food you’ll mostly be making. I have a 6 quart, and I usually make enough for a family of 4 (two of that 4 being young children). You have to kinda eyeball them to determine the best size. As for brand, I think any major brand would be fine. I use the actual Crock Pot brand, but I don’t think there’s really too much of a difference between most brands. Perhaps other readers can weigh in on this too….

  3. I can’t believe how well this works in a crock pot. I was impressed that the layers stayed together when served to the plate. It makes a huge amount. I didn’t like the texture of the eggplant though. I may omit it eggplant or precook it next time but will def make again.

  4. Made this today, cooked 2 hrs on high.  Substituted zucchini for eggplant.  Delicious!

  5. I made this tonight – this was AMAZING. I cooked it 4 hours on Low, and it was perfect. I had several layers, and I divided my crock pot into 8 portion sizes (each @ 8 points). I used less cheese. It was SO good! I substituted frozen broccoli instead of mushrooms. I can’t wait to make more! Here’s my pics:

  6. babs farrell Reply

    I am confoosed-the cooking time says 2hrs High or 4 hrs low, and at the end says cooking time 6 hours!

  7. Laura it is almost Christmas. I would ask for a crock pot you will love it and they are a healthy way of cooking! You won’t be sorry I promise. There are so many things you can cook in them and the results are delicious.

  8. This recipe sounds amazing!!!! would I be able to do this any other way? i dont have a slow cooker :0(

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