Slow Cooked Vegetarian Lasagna



Healthy, clean and scrumptious! A vegetarian lasagna that will rock your socks off. My family enjoyed it, even the little one! I added more spices for a zesty and smoky flavor that you will appreciate. This is a must try!

The usual: Organic, natural and whole grain ingredients. I will always swap out processed items for organic, natural and whole grain, as they are available to me.

What’s new? I added a cup of fire roasted marinara to the tomato sauce and paprika, cumin plus a pinch of nutmeg to bring it all together. Loved it! The original recipe calls for one egg. The egg acts as “the glue” within the ricotta and vegetable mixture. Using only one egg white won’t help the lasagna filling to bond and using more egg whites will increase the calories. So… After calculating my options, I chose to use one organic free range egg, and done!

This is another fabulous recipe for entertaining! Having company over? Prep, fill then set the slow cooker and you’ll have your hands free for the finishing touches in setting up place settings, buffet and remaining party planning tasks. A host’s job is never done!

Don’t worry about left overs, there won’t be any! Otherwise, freeze, freeze, freeze. Nothing better than non-processed meals for next day’s lunch.

I received the original recipe from by subscribing to their website, both are free. An entire mini pdf cookbook for healthy and clean slow cooking recipes. Here is the revised recipe below. For WeWa points, like our community page at Hot Mama In Progress and find these updates enclosed with the recipe meal pics.

INGREDIENTS: Makes 8 servings. 6 quart slow cooker for 4 hours on Low Heat.

1 large organic free range egg
1 15- to 16-ounce container part-skim ricotta
1 5-ounce package baby spinach, coarsely chopped
3 large or 4 small portobello mushroom caps, gills removed with a spoon, halved and thinly sliced
1 small zucchini, quartered lengthwise and thinly sliced
1 28-ounce can organic crushed tomatoes
1 28-ounce can organic diced tomatoes
1 cup of fire roasted marinara
3 cloves garlic, minced
1/8 tsp paprika
1/8 tsp cumin
Pinch of ground nutmeg
Pinch of crushed red pepper
15 whole-wheat lasagna noodles (about 12 ounces), uncooked
3 cups shredded part-skim mozzarella, divided


1. Combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl.

2. Combine crushed and diced tomatoes and their juice, fire roasted marinara, garlic, paprika, cumin, nutmeg and crushed red pepper in a medium bowl.

3. Generously coat a 6-quart or larger slow cooker with cooking spray. Spread 1 1/2 cups of the tomato mixture in the slow cooker. Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible. Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down, then spoon on 1 1/2 cups sauce and sprinkle with 1 cup mozzarella. Repeat the layering one more time, starting with noodles. Top with a third layer of noodles. Evenly spread the remaining tomato sauce over the noodles. Set aside the remaining 1 cup mozzarella in the refrigerator.

4. Put the lid on the slow cooker and cook on High for 2 hours or on Low for 4 hours. Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10 minutes to melt the cheese.

One serving is 1/8 of the lasagna. Serve with a salad before the lasagna if you are entertaining. My husband’s go-to is a fresh chopped cucumber and tomato salad dressed with a drizzle each of EVOO, balsamic vinegar and cucumber salt plus pepper, to taste.

Enjoy & Salud!


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