Slow Cooker Lasagna Recipe

I made this recipe this week for my family. I love using the crock pot for dinners because it is something that I can start in the morning and not have to think about for the rest of the day. I found the idea for making slow cooked lasagna on Weight Watchers recipe site, but I modified it a bit to make it friendly for what I had on hand (and better on points as well!).

Now, I did make this version with eggplant and mushroom (I know, I know!). If you or someone in your family would flip out if you did this to lasagna, you can certainly substitute beef, turkey, or sausage instead. However, any modifications can affect the nutritional information.

To get started, you’ll need a decent sized crock pot. I think mine is a 6-quart and worked just fine for this recipe.  You’ll also need 2 separate mixing bowls for your cheese and tomato mixtures.


  • 1 – Box of Oven Ready Lasagna Noodles
  • 1 – 28 oz Can of Tomato Sauce
  • 1 – 14 oz Can of Diced Tomatoes
  • 1 – 8 oz Container of Fat Free Ricotta Cheese
  • 1 – 8 oz Package of Fat Free Shredded Mozzarella Cheese
  • Fresh Oregano, Basil, and Garlic  *Use as much or as little as you like*
  • 1 – Large Eggplant
  • 1 – 8 oz package of Mushrooms
  • Preparation

    1. Begin by dicing your eggplant and mushroom into 1″ pieces.
    2. Mix together the mozzarella cheese, ricotta cheese, and your spices.  I like a lot of flavor in my dishes, so I tend to use a lot of spice.  If you don’t like it so much, you can tone it down.  I like to use fresh garlic as well as I think it gives a better flavor.  I also grate my garlic into the mixture rather than dicing it.  The juice of the garlic when it is grated lends a stronger flavor.
    3. Mix your sauce and diced tomatoes together in a separate bowl.
    4. Once all the mixtures are made, you are ready to start layering your lasagna.  You will actually only need 3 full lasagna noodles to complete this recipe, so you’ll have plenty on hand to use at a later time!
    5. Begin with 1/3 of mushroom and eggplant mixture, then follow with a layer of 1 Lasagna noodle broken into halves  – Top with 1/3 of the Tomato mixture, and then top with 1/3 of the Cheese mixture.   Repeat this layering until you are out of products to add.
    6. Add 1 cup of water around the sides of the mixture to prevent burning while cooking.
    7. Cook on low for 6-8 hours.

    This turned out really well for us and once the eggplant and mushrooms were cooked it actually tasted a lot like meat!  I served this with some vegetables and a salad to make it a nice, quick, and easy meal.  Now, for the best part – here are the nutritional information and Weight Watchers Points Plus info:

    Nutritional Information
    Servings 4Serving Size 1 1/2 cups
    CaloriesTotal Fat
    2200.63 g
    Points PlusFiber
    5 PP6 g
    32 g19 g
    by Savings Lifestyle: Amber on May 19, 2011

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