Slow Cooker Lasagna

I have plans to have drinks with Lauren and Colleen tonight (twice in 5 days!) and then Lauren is coming over for dinner. Usually, I am at home cooking when someone comes over for dinner so everything is more or less ready right when they walk in. Because we’re coming uptown together, I needed something that could cook while I am gone but still be ready when we get here. Enter: SLOW COOKER! Nick bought me my slow cooker about 6 months ago and I have loved learning new, easy, healthy recipes that cook themselves.

I wanted to find something healthy but comforting so when I stumbled upon this slow cooker lasagna, I had to try it out! I made a few changes (noted below) to cut some calories and make it a little more WW friendly. I can’t wait to try it tonight!



4 cups torn spinach

2 cups sliced cremini mushrooms

1/2 cup commercial pesto

3/4 cup (3 ounces) shredded part-skim mozzarella cheese*

3/4 cup (3 ounces) shredded provolone cheese*

1 (15-ounce) carton fat-free ricotta cheese

1 large egg, lightly beaten

3/4 cup (3 ounces) grated fresh Parmesan cheese, divided

1 (25.5-ounce) bottle fat-free tomato-basil pasta sauce

1 (8-ounce) can tomato sauce

Cooking spray

1 (8-ounce) package precooked lasagna noodles (12 noodles)**


Arrange the spinach in a vegetable steamer; steam, covered, 3 minutes or until spinach wilts. Drain, squeeze dry, and coarsely chop.


 Combine spinach, mushrooms, and pesto in a medium bowl, stirring to combine; set aside.


Combine mozzarella, provolone, ricotta, and beaten egg in a medium bowl, stirring well to combine. Stir in 1/4 cup Parmesan, and set aside. Combine the pasta sauce and the tomato sauce in a medium bowl.


Spread 1 cup pasta sauce mixture in the bottom of a 6-quart oval electric slow cooker coated with cooking spray. Arrange 3 noodles over pasta sauce mixture; top with 1 cup cheese mixture and 1 cup spinach mixture. Repeat the layers, ending with spinach mixture. Arrange 3 noodles over spinach mixture; top with remaining 1 cup cheese mixture and 1 cup pasta sauce mixture. Place remaining 3 noodles over sauce mixture; spread remaining sauce mixture over noodles. Sprinkle with the remaining 1/2 cup Parmesan. Cover with lid; cook on LOW 5 hours or until done.

Yields 8 servings


* I used Trader Joes Quatro Formaggi which has asiago, provolone, mozzarella and parmesan in it instead of buying provolone and mozzarella separately. I used 1 1/2 cups of this mix and then used 3/4 of grated parmesan in addition (as stated in the recipe).
** In order to cut calories/WW Points, I used sliced eggplant (below) instead of lasagna noodles. Eggplant is 0 points so it helps a lot!
WW Points: 9 per serving (with eggplant instead of noodles)

One thought on “Slow Cooker Lasagna

  1. Pingback: Pantry Pasta | A Single Carrot

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