Super Easy Skinny Veggie Crockpot Lasagna
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian lasagna made in a slow cooker with marinara sauce, cottage cheese, pesto, vegetables, and melted mozzarella. A healthy, hands-off dinner that's easy to assemble.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- two 24-ounce jars or cans of marinara sauce (don’t use it all – see notes)
- 9 thick lasagna noodles with wavy edges (mine were called bronze cut)
- 24 ounces part-skim ricotta cheese OR cottage cheese
- 3-4 cups chopped vegetables of choice (I used kale)
- Pesto (to taste)
- 2 cups shredded Mozzarella or Provolone cheese
- Parmesan cheese for topping
- fresh parsley for topping
At a glance
PER SERVING · TIME 390M
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
- 6h
- Sodium
- 1327mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 762mg
- Calcium
- 470mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1327MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.