Description
Super Easy Skinny Veggie Crockpot Lasagna is a wholesome, lighter take on classic lasagna, loaded with fresh vegetables, creamy ricotta, and gooey mozzarella. Made effortlessly in your slow cooker, this comforting main dish saves you time and energy, making it perfect for busy weeknights or meal prepping. It’s lower in calories and packed with flavor, while still capturing all the cheesy, saucy satisfaction you’d expect from traditional lasagna.
Ingredients
Units
Scale
Vegetables
- 2 cups zucchini, thinly sliced
- 1 red bell pepper, diced
- 1 cup mushrooms, sliced
- 1 yellow onion, diced
- 2 cups fresh spinach
Cheese Mixture
- 1 1/2 cups part-skim ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pasta & Layers
- 8–10 uncooked whole wheat lasagna noodles
- 3 cups marinara sauce (store-bought or homemade)
- 2 cups shredded part-skim mozzarella cheese
Optional for Garnish
- Fresh basil
- Extra grated Parmesan
Instructions
- Prepare the Vegetables: In a large mixing bowl, combine the zucchini, bell pepper, mushrooms, onion, and spinach. Toss gently to mix and set aside while you prepare the cheese mixture.
- Mix the Cheese Filling: In a separate bowl, stir together the ricotta, grated Parmesan, egg, Italian seasoning, garlic powder, salt, and black pepper until well blended. This will be your creamy cheese layer.
- Layer the Lasagna: Lightly coat the inside of your crockpot with nonstick cooking spray. Spread about 1/2 cup of marinara sauce on the bottom. Place a layer of uncooked lasagna noodles, breaking to fit if necessary. Top with 1/3 of the cheese mixture, 1/3 of the mixed vegetables, and 1/2 cup of sauce. Sprinkle with 1/3 of the mozzarella. Repeat the layers two more times, finishing with a final layer of noodles, sauce, and remaining mozzarella cheese on top.
- Cook in the Crockpot: Cover and cook on LOW for 4-5 hours, or until the noodles are tender and the cheese is bubbly. Avoid overcooking as the edges may become dry.
- Rest and Serve: Turn off the crockpot and let the lasagna rest for about 15 minutes before slicing. This helps the layers set and makes serving easier. Garnish with fresh basil and a sprinkle of Parmesan if desired.
Notes
- You can swap in your favorite vegetables or use what you have on hand—just keep the quantities similar.
- Be sure to use regular lasagna noodles (not oven-ready), as they absorb the sauce best in the crockpot.
- For extra protein, add a layer of cooked lentils or white beans.
- Leftovers keep well in the fridge for up to 4 days, and freeze beautifully for easy future meals.
- If using jarred marinara, choose a low-sodium or no-sugar-added option for an even lighter dish.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 290
- Sugar: 7g
- Sodium: 610mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 38mg
