Slow Cooker Lasagna

Categories: Entrées, Pastas


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Recipe Information

Serving Size

1 c


Makes 9 servings

Nutrition Information

One serving is 240 calories, 9 g fat, 25 mg cholesterol, 570 mg sodium, 26 g carbohydrates, 6 g fiber, and 14 g protein


c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package


  • ½ lb Mushrooms, sliced
  • 1 c Bell pepper, red, chopped
  • 6 oz Spinach, fresh, roughly chopped
  • 24 oz Spaghetti sauce
  • 2 T Parsley
  • 2 T Basil
  • 2 Garlic cloves, minced
  • 1 t Oregano
  • 15 oz Ricotta cheese, part skim
  • ½ c Italian five cheese blend, shredded
  • ¼ c Parmesan cheese, shredded, divided
  • 6 Lasagna noodles, whole wheat, uncooked


  1. In a large bowl, MIX mushrooms, peppers, spinach, spaghetti sauce, parsley, basil, garlic and oregano.
  2. In a separate bowl, MIX ricotta, Italian cheese blend and 2 T of parmesan cheese.
  3. SPOON 1½ c sauce mixture into the slow cooker.
  4. TOP with ½ the noodles, broken to fit and then ½ the ricotta mixture.
  5. TOP with remaining sauce mixture, remaining noodles and remaining ricotta mixture. COVER with lid.
  6. COOK on low 4-5 hours or on high 2-3 hours.
  7. SPRINKLE with 2 T of parmesan cheese and SERVE.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit