Slow Cooker Spinach Lasagna
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegetarian lasagna layered with spinach, ricotta, and mushrooms in a slow cooker. Convenient and comforting, this healthier take on the classic is ready after hours of gentle cooking.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 small onion (chopped)
- 6 cloves garlic (minced)
- 8 ounces crimini mushrooms (chopped)
- 28 ounce can crushed tomatoes*
- 14.5 ounce can petite diced tomatoes
- 8 ounces tomato sauce
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- 1/8 teaspoon black pepper
- 10 whole wheat lasagna noodles (uncooked, not no-boil)
- 1 1/3 cups part-skim ricotta cheese
- 5 ounces fresh baby spinach
- 2 ¾ cups grated part-skim mozzarella cheese
At a glance
PER SERVING · TIME 240M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 3h 30m
- Sodium
- 1034mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1380mg
- Calcium
- 658mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1034MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.