Crockpot Lentil Vegetable Lasagna

Put your crockpot to good use and whip up this easy veggie lasagna. It’s a nutritious spin on a classic comfort food, perfect for chilly winter dinners.


  • 1 jar pasta sauce (2432 oz)
  • 21/2 c cooked lentils
  • 21/2 c mixed vegetables (fresh or frozen)
  • 2 cloves garlic, minced
  • 1 tsp oregano
  • black pepper, to taste
  • 116 oz tub part skim ricotta
  • 1 c frozen spinach (defrosted & squeezed to remove water)
  • 2 Tbsp pesto
  • 9 lasagna noodles, uncooked
  • 1 c shredded low-fat mozzarella cheese


  1. In a bowl, mix together the pasta sauce, vegetables, lentils, garlic and oregano.
  2. In a separate bowl, mix together the spinach, ricotta and pesto.
  3. Spoon a thin layer of sauce onto the bottom of the crockpot.
  4. Break 3 lasagna noodles to fit in the crockpot.
  5. Top with some of the ricotta mixture, sauce and a little mozz cheese.
  6. Repeat 2 more times.
  7. Cook on low for 4 hours or until noodles and vegetables reach desired tenderness.

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