Prep time: 15 minutes / Cook time: 6½ to 7½ hours on low
This no-fuss lasagna recipe doesn’t require precooking the noodles,
which considerably cuts down on the amount of work involved.
This recipe is easy to customize with your favorite vegetables and
mix of cheeses. The use of homemade marinara sauce eliminates
the sugar and salt found in jarred versions, making this a proteinand
fiber-rich heart-healthy dish the whole family will enjoy.
Nonstick cooking spray
4 cups Rustic Marinara Sauce (here), divided
8 whole-wheat lasagna noodles
1½ cups part-skim ricotta cheese, divided
¾ cup green peas, thawed if frozen, divided
3 cups baby spinach, divided
3 cups sliced zucchini, divided
1 cup frozen butternut squash purée, thawed, divided
3 portobello mushroom caps, gills removed and thinly sliced, divided
½ cup shredded part-skim mozzarella cheese, divided
1. Lightly spray the inside of a 6-quart slow cooker with the
cooking spray. Spread ½ cup of marinara sauce on the bottom of
the slow cooker. Add a layer of noodles, trying not to overlap them.
Break them into pieces, if necessary, to fully cover the bottom.
Cover the noodles with ½ cup of ricotta cheese, ¼ cup of green
peas, 1 cup of spinach, 1 cup of zucchini, ⅓ cup of squash purée, 1
sliced mushroom, and ¾ cup of marinara sauce. Repeat these layers
twice more for three layers total. End with a final layer of noodles,
the remaining ¼ cup of marinara sauce, and the mozzarella cheese.
2. Cover and cook on low for 6 to 7 hours. Then turn the slow
cooker off and let the lasagna set for 30 minutes before serving to
allow the noodles to firm up.
3. Serve hot.
Per Serving (1½ cups): Calories: 364; Total Fat: 11g; Saturated Fat: 5g;
Trans Fat: 0g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 2g;
Cholesterol: 29mg; Sodium: 315mg; Carbohydrates: 48g; Fiber: 10g; Sugars:
10g; Protein: 20g
SUBSTITUTION TIP: You can make this dish gluten-free by using
gluten-free lasagna noodles in place of wheat-based noodles. Find them at