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Vegetarian Slow Cooker Lasagna

Slow Cooker Mushroom Spinach Lasagna

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  • PAM® Original No-Stick Cooking Spray
  • 1 tablespoon olive oil
  • 1 pkg 8 oz each fresh sliced mushrooms
  • 1 pkg 6 oz each baby spinach leaves
  • 1 can 14.5 oz each Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
  • 2 cups Hunt's® Tomato Sauce
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon salt
  • 1 container 8 oz each part-skim ricotta cheese
  • 1/2 cup Kraft® Grated Parmesan Cheese divided
  • 1/4 teaspoon ground black pepper
  • 6 dry lasagna noodles uncooked
  • 1-1/2 cups shredded Italian blend cheese divided


  • 1. Spray inside of 4-quart slow cooker with cooking spray. Heat oil in large skillet over medium-high heat. Add mushrooms; cook 3 minutes, stirring occasionally. Add spinach; cook 3 minutes more or until mushrooms are tender and spinach is wilted, stirring occasionally. Stir in undrained tomatoes, tomato sauce, Italian seasoning and salt. Bring to a boil. Reduce heat and simmer 3 minutes, stirring occasionally. Meanwhile, combine ricotta cheese, 1/4 cup Parmesan cheese and pepper in small bowl; set aside.
  • 2. Spread 3/4 cup sauce mixture over bottom of slow cooker. Layer 3 lasagna noodles over sauce mixture, breaking noodles to fit. Top with 3/4 cup sauce mixture, ricotta cheese mixture and 1 cup Italian cheese. Top with 3/4 cup sauce mixture and remaining 3 lasagna noodles, breaking to fit. Spoon remaining sauce mixture over noodles.
  • 3. Cover; cook on LOW 5 hours or until noodles are tender. Sprinkle with remaining 1/2 cup Italian cheese and remaining 1/4 cup Parmesan cheese. Cover; let stand 5 minutes or until cheese melts.
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