Vegetarian Lasagna
Lasagna typically means meat, and lots of it. But with a little creative retouching, you can make a cheesy veggie version that rivals a traditional lasagna Bolognese. The following recipe puts a healthy spin on everyone’s favorite Italian comfort food.


  • 1


  • 16oz container

    Ricotta Cheese

  • 5oz package

    Baby Spinachcoarsely chopped

  • 4

    Portobello Mushroom Capsgills removed, halved and thinly sliced

  • 1

    Zucchiniquartered lengthwise and thinly sliced

  • 28oz can

    Crushed Tomatoes

  • 28oz can

    Diced Tomatoes

  • 3

    Garlic Clovesminced

  • 15

    Whole Wheat Lasagna Noodlesuncooked

  • 3cups

    Shredded Mozzarelladivided

  • Crushed Red Pepperoptional
  1. In a large bowl, combine egg, ricotta, spinach, mushrooms and zucchini.
  2. Meanwhile, in another large bowl, combine crushed and diced tomatoes (with juices), garlic and crushed red pepper (if using).
  3. Coat slow cooker with cooking spray. Spread 1 ½ cups of tomato mixture in cooker. Arrange 5 noodles over the sauce, overlapping them slightly to cover as much of the sauce as possible. Spread half of the ricotta-vegetable mixture over the noodles and pat down, then spoon on 1 ½ cups sauce and 1 cup mozzarella.
  4. Starting with the noodles, repeat the layering one more time. Top lasagna with a third layer of noodles and evenly spread tomato sauce on top. Set remaining 1 cup of mozzarella in the refrigerator to be used later.
  5. Cook on low for 2 hours or high for 4 hours. Turn off the slow cooker. Sprinkle reserved mozzarella on lasagna, cover and let stand for 10 minutes or until the cheese melts.