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Healthy Slow Cooker Lasagna

Healthy Crock Pot Lasagna

Make lasagna in the crock pot! Perfect recipe for big parties when oven space is at a premium. 

Course pasta
Cuisine American, Italian
Keyword crock pot lasagna, crock pot recipe, lasagna, slow cooker
Prep Time 40 minutes
Cook Time 4 hours
Total Time 4 hours 40 minutes
Servings 10 servings
Calories 323 kcal

Ingredients

  • 9 ounces part-skim ricotta cheese
  • 1 ounce parmesan cheese grated and divided (about 1/4 cup)
  • 2 tablespoons chopped fresh flat-leaf parsley divided
  • 2 tablespoons chopped fresh chives divided
  • 1/4 teaspoon freshly ground black pepper
  • 6 garlic cloves divided
  • 6 cups water
  • 1/2 cup red wine vinegar
  • 1 large yellow crookneck squash cut into 1/4-inch-thick slices
  • 1 large zucchini cut into 1/4-inch-thick slices
  • Cooking spray
  • 12 ounces hot turkey Italian sausage links casings removed
  • 2 cups chopped onion
  • 1 tablespoon olive oil
  • 3 3.5-ounce packages shiitake mushrooms, stemmed and sliced
  • 1 cup unsalted chicken stock
  • 1/2 cup chopped fresh basil leaves
  • 1 25-ounce jar lower-sodium marinara sauce
  • 12 uncooked lasagna noodles
  • 4 ounces fontina cheese shredded and divided (about 1 cup)

Instructions

  1. Combine ricotta, 2 tablespoons parmesan cheese, 1 tablespoon parsley, 1 tablespoon chives, pepper, and 1 garlic clove, grated, in a bowl; set aside.
  2. Bring 6 cups water to a boil in a large skillet; stir in red wine vinegar. Add squash and zucchini; cook 2 minutes. Drain.
  3. Heat skillet over medium-high heat. Coat pan with cooking spray. Add sausage; cook 7 minutes, stirring to crumble. Stir in onion; cook 8 minutes or until onion is tender.
  4. Heat oil in a large saucepan over medium-high heat. Add mushrooms; cook 10 minutes or until mushroom liquid nearly evaporates. Mince 5 garlic cloves; stir into mushrooms. Stir in stock, basil, and marinara. Bring to a boil; remove from heat.
  5. To assemble lasagna, spoon 1 cup marinara mixture into the bottom of a 6-quart electric slow cooker. Top with 4 noodles, breaking noodles to fit cooker. Layer half of squash mixture, half of sausage mixture, and 1/4 cup fontina cheese over noodles; top with 1 cup marinara mixture. Arrange 4 noodles over marinara mixture; top with ricotta mixture. Sprinkle with 1/4 cup fontina; top with remaining half of sausage mixture and remaining half of squash mixture. Arrange remaining 4 noodles over squash mixture; top with remaining 1 1/2 cups sauce and 1/4 cup fontina. Cover and cook on LOW for 4 hours.
  6. Preheat broiler.
  7. Uncover slow cooker; sprinkle lasagna with remaining 1/4 cup fontina and remaining 2 tablespoons parmesan
  8. . Broil on middle rack of oven for 2 minutes or until cheese browns slightly. Sprinkle with remaining 1 tablespoon parsley and remaining 1 tablespoon chives. Let stand 10 minutes before serving.
Nutrition Facts
Healthy Crock Pot Lasagna
Amount Per Serving (1 g)
Calories 323 Calories from Fat 108
% Daily Value*
Fat 12g18%
Sodium 142mg6%
Carbohydrates 33g11%
Sugar 4g4%
Protein 20g40%
* Percent Daily Values are based on a 2000 calorie diet.