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Slow Cooker Vegetable Lasagna
Makes 10 Servings. Photo by Knorr
By Knorr


  1. Combine ricotta, 1 cup (250 mL) shredded cheese, spinach and Knorr® Cream of Broccoli Dry Soup Mix in medium bowl; set aside.
  2. Spread 1 cup (250 mL) Pasta Sauce in 6-qt (6-L) slow cooker. Layer in 4 lasagna noodles, broken to fit, then 1/2 of the ricotta mixture and 1 cup (250 mL) Pasta Sauce; repeat. Top with remaining 4 lasagna noodles and remaining Pasta Sauce. Cover and cook on LOW 4 to 5 hours until noodles are tender.
  3. Sprinkle with remaining cheese. Cover and cook 10 minutes until cheese melts. Let stand 10 minutes before serving.


Add 1 cup rinsed and drained cannellini beans to the cheese, spinach and Soup Mix mixture for added protein!

  • 1 container (1 kg.) part-skim ricotta cheese
  • 2 cups Italian blend shredded cheese, divided
  • 1 box (300 g.) frozen chopped spinach, thawed and squeezed dry
  • 1 package Knorr® Cream of Broccoli Dry Soup Mix
  • 2 jars (640 mL. ea.) Ragú® Old World Style™ Original
  • 12 lasagna noodles, uncooked