Slow cooker mushroom spinach lasagna is an awesome vegetarian treat containing fresh veggies, savory marinara, noodles and lots of cheese!
It seems that crockpots have a "meat eater" type reputation. Which is well deserved - they do such a great job of tenderizing large pieces of meat. BUT, that doesn't mean they can't do a great vegetarian meals too.
This is one of my favorite slow cooker recipes! To make it, you will need:
- Ricotta cheese - I use part-skim ricotta cheese
- Shredded mozzarella cheese - I buy it already shredded
- Spinach - fresh baby spinach leaves work well in this recipe
- Eggs - beaten in a small bowl
- Mushrooms - sliced white mushrooms (button) or cremini are both great
- Lasagna noodles - uncooked
- Marinara Sauce - homemade and jar sauce both work well.
- Mozzarella - fresh, thickly sliced type
- Garlic - minced
- Basil - dried
- Table salt & black pepper
- Fresh basil - optional
- Parmesan cheese - optional, for serving
- Non-stick cooking spray - of choice - I like to spray olive oil
See recipe card below for quantities.
This dish is prepared in a pretty traditional lasagna fashion. To start, mix ricotta cheese with shredded mozzarella, egg and spice mixture as outlined in the recipe section below.
Next, spread a bit of tomato sauce on the bottom of slow cooker. Place a layer of noodles over sauce using whole, or broken lasagna noodles if necessary, to cover the full layer. Do NOT boil lasagna noodles first (one less step to worry about!).
Next spread a layer of your cheese mixture over top of the noodles.
Follow this with a layer of mushrooms and then a layer of spinach. Top with a layer of sauce.
Repeat all steps 1 - 2 times, depending on the depth of your slow cooker. When you are finished layering, top with fresh mozzarella cheese and remainder of the shredded mozzarella for extra cheesy goodness. Total cooking time will be 4 - 6 hours on low.
Slow cooker mushroom and spinach lasagna is a full meal all by itself. It is delicious topped with some fresh chopped basil and fresh grated parmesan cheese. It is also great served with a crusty Italian loaf and a crisp garden salad. I love serving it with a side of mashed cauliflower!
Leftover crock pot vegetable lasagna is best stored in meal sized, air tight container or zipper topped bags. It will stay fresh for 3-5 days in the refrigerator or up to 3 months in the freezer.
Reheated frozen portions may result in some softer noodles but it will be delicious! To help freshen it up, add a top layer of fresh cheese and heat until all cheese melts .
This is a great meatless dish. However, if you would like to include a lean protein, you can add a thin layer of browned ground turkey on top of each sauce layer.
If you love this recipe, please let me know in the comment section below!
😉Hints & Hacks
- If your slow cooker cooks unevenly (as some of mine do), try rotating it half way through cooking. Simply lift your slow cooker pot out of the heating element and rotate 180º before replacing it. Just beware that the pot will be HOT! Pot holders are a must!
- I am a huge fan of slow cooker liners and usually recommend them for everything. However, for this type of dish, parchment paper also works really well also.
- Whether you choose to line your slow cooker or not, non-stick spray is a helpful step.
- In the market for a new slow cooker? I love my new one!
More slow cooker vegetarian recipes
Yes, you can. However, it may make the consistency of your final dish runnier.
No! If you prefer, this can be made without eggs. However, the eggs give it some structure. So, if you choose to make this without eggs, it will have a softer u0022mushieru0022 finish product.
Recipe inspired by Flavorful Eats' Mushroom Kale Lasagna
Lazy Slow Cooker Mushroom Spinach Lasagna
- 6 qt. slow cooker or casserole crockpot
- cutting board and knife
- slow cooker liner or parchment paper (optional)
- spoons for mixing
- 15 oz. ricotta cheese
- 2 eggs beaten
- 2 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon dried basil
- ½ teaspoon ground pepper
- 1½ cups shredded mozzarella cheese divided
- 2 cups baby spinach leaves tightly packed
- 16 oz. sliced button mushrooms
- 8-12 oz. lasagna noodles uncooked
- 4 cups marinara sauce or about 1.5 24 oz. jars
- 8 oz. fresh mozzarella sliced
- grated Parmesan cheese optional
- fresh basil optional
- non-stick cooking spray
- in a medium bowl, combine ricotta cheese, beaten eggs, garlic, teaspoon salt, basil, pepper and 1 cup of shredded mozzarella cheese. mix and set aside15 oz. ricotta cheese, 2 eggs, 2 teaspoon minced garlic, 1 teaspoon salt, 1 teaspoon dried basil, ½ teaspoon ground pepper, 1½ cups shredded mozzarella cheese
- line slow cooker with liner or parchment, if using
- spray inside of liner or inside of slow cooker with non-stick spray of choice
- spread a few tablespoons of marinara sauce on bottom of the slow cooker4 cups marinara sauce
- place a single layer of uncooked lasagna noodles on top of sauce. you may need to use some broken lasagna noodle pieces to make a complete layer.8-12 oz. lasagna noodles
- spread a layer of ricotta cheese mixture over noodles
- place a layer of mushrooms on top of cheese16 oz. sliced button mushrooms
- cover mushrooms with a layer of spinach2 cups baby spinach leaves
- spoon a layer of sauce over the top of the spinach4 cups marinara sauce
- repeat all steps starting with the lasagna noodle layer 1-2 times, depending on the depth of your slow cooker
- top with a layer of sauce followed by a layer of fresh mozzarella slices and remaining shredded mozzarella
- cover and cook on low for 4-6 hours.
- use a spatula to cut pieces of finished lasagna to served and enjoy!
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