Crockpot Spinach Lasagna

Just a bit of chopping and this delicious veggie lasagna goes together fast and easy!


  • 1 (28oz) can fire roasted crushed tomatoes (I prefer Muir Glen Organic canned tomatoes)
    1 (28oz) can fire roasted diced tomatoes - drained
    3 cloves garlic - minced
    1 tablespoon fresh basil - chopped (or 1 teaspoon dried basil)
    1 teaspoon fresh oregano - chopped (or 1/2 teaspoon dried oregano)
    1 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    1/2 teaspoon onion powder
    1 (32oz) container part skim ricotta
    2 large eggs
    1 1/2 cups (12 ounces) shredded mozzarella cheese
    1 (5oz) package of Olivia's Organics Baby Spinach – rough chopped
    4 ounces Portobello mushrooms - chopped
    1 red bell pepper - diced
    1 medium zucchini - diced
    1 (12-13oz) package of brown rice lasagna noodles (I used Tinkyada Rice pasta)


  • In a large bowl, combine both cans of tomatoes, garlic, and all the seasonings.
  • In a second bowl, combine and mix well the ricotta, eggs and 1 cup of the shredded mozzarella.
  • In a third bowl, combine all the vegetables. (add more greens and any other vegetable you like).
  • Begin by covering the bottom of the crockpot with a cup of sauce. Then add a layer of uncooked lasagna noodles, making sure to break up the pieces in order to fit the pan and cover the sauce. Next add a layer of the cheese mixture. Finally, add a layer of veggies and top with sauce.
  • Repeat: Add a second layer of each starting with lasagna noodles. Top the second layer with lasagna noodles and cover with remaining sauce.
  • Set crockpot on high and cook for 3 hours.
  • In the last 5 minutes, sprinkle on the remaining ½ cup of mozzarella. Let sit for 15 minutes and serve.

Categories: Spinach, Crockpot, Entree