Easy Slow-Cooker Lasagna Casserole Recipe Is Italian Night Perfection Italian Recipes Dinner Casseroles Slow Cooker Vegetarian

Like so many of us, my life is beautiful yet full and, sometimes, as my sweet friends say, a bit “lifey.” That’s why I love this slow-cooker lasagna recipe and others like it that allow me to eat and serve a delicious meal, but spend little time with the assembly or cooking of it!

This Italian-inspired layered slow-cooker lasagna casserole recipe is so easy that you may never make a traditional lasagna recipe again (although skillet lasagna is right up there for taste and ease like this one). To make this slow-cooker recipe you will need a sweet bell pepper, cremini mushrooms, fresh baby spinach, pasta sauce, a can of diced tomatoes, ricotta cheese, Parmesan cheese, no-boil lasagna noodles, mozzarella cheese, fresh basil and optional crushed red pepper flakes for a little kick.

Serve this easy lasagna recipe with a green side like a vegetable or your favorite salad, and you'll have a delicious dinner that everyone will enjoy.

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Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 3 to 6 hours
Total Time: 3 hours and 20 minutes to 6 hours and 20 minutes
Servings: 8

Ingredients

• 1 large red, yellow or orange sweet pepper, chopped
• 4 ounces cremini mushrooms (about 3 large), chopped
• 4 cups baby spinach, coarsely chopped
• 24 ounces (1 jar) red pasta sauce, any flavor
• 15 ounces (1 can) diced tomatoes, undrained
• 15 ounces part-skim ricotta cheese
• 3/4 cup freshly grated Parmesan cheese (divided)
• 8 ounces oven-ready lasagna noodles (about 9) 
• 2 cups shredded part-skim mozzarella cheese
• 1/4 cup chopped fresh basil, for serving (optional)
• crushed red pepper flakes, for serving (optional)

Recipe Notes

• My slow cooker is really hot and this easily cooked on high and was done in two hours. If you have the time, cook it on low to allow flavors to meld.

• I used double the mushrooms because I love vegetables.

• Store any leftovers in an airtight container in the fridge. 

Here's how to make it: 

1. In a medium bowl mix the peppers, mushrooms and spinach.
2. In another large bowl mix pasta sauce, undrained tomatoes, ricotta and 1/2 cup of the Parmesan.
3. Mix well.
4. Place 1 cup of the sauce mixture in the bottom of the slow cooker and use a spatula to spread it around. Place 3 noodles over the sauce. Feel free to break them into pieces to fit.
5. Add another cup of sauce on top of noodles and 1/3 of the vegetable mixture followed by 3 more noodles and 1 more cup of the red sauce.
6. Sprinkle the layer with 1/2 cup of mozzarella and then keep layering 1/3 of the vegetables, 1 cup sauce, 1/2 cup of mozzarella and the last of the noodles. Top the last layer of noodles with vegetables, the rest of the red sauce and 1 cup of the remaining mozzarella.
7. Cover and cook on high for 2 to 3 hours or 3 to 5 hours on low, or until the mixture is warm and bubbly. Turn off the cooker and let the lasagna sit covered for 30 minutes to 1 hour.
8. Serve with the remaining Parmesan and optional basil and crushed red pepper flakes on top and enjoy!

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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