Slow Cooker Lasagna

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 490.3
  • Total Fat: 24.2 g
  • Cholesterol: 49.7 mg
  • Sodium: 1,555.3 mg
  • Total Carbs: 48.3 g
  • Dietary Fiber: 6.8 g
  • Protein: 24.0 g

View full nutritional breakdown of Slow Cooker Lasagna calories by ingredient
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Number of Servings: 4


    1 tsp. olive oil
    1 jar (26-28 oz.) marinara sauce of your choice + enough water to make 4 cups
    1 small butternut squash, peeled and sliced
    4 oz. mushrooms, thickly sliced
    4-6 uncooked regular lasagna noodles
    8 oz. mozzarella (shredded, cubed, sliced, whatever you like)
    2 oz. parmesan cheese, shredded


Can use less mozz if you like.


Drizzle oil into a 3.5 quart slow cooker, then use a paper towel to thoroughly coat the bottom and sides (or use olive oil spray).

Mix marinara and water so sauce is smooth. Spread 1/4 c. sauce in bottom of slow cooker. Top with a layer of noodles (break to make fit, dont worry if there are gaps). Top with a layer of sauce, a layer of squash and shrooms, a layer of mozzarella, and a layer of sauce. Repeat till you run out of ingredients, ending with sauce. Sprinkle with parmesan.

Cover and cook on high for 3-1/2 hours. (I plug my slowcooker into a lamp timer so it doesn't start cooking till mid-afternoon and finishes right about the time I expect to be home).

Serves 4.

TAGS:  Vegetarian Meals |

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