Slow-Cooked Low-Carb Vegetable Lasagna


Main Dish
Slow-Cooked Low-Carb Vegetable Lasagna

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    Even an Italian grandmother won’t be able to tell that we swapped out the noodles for vegetables in this flavor-packed, low-carb lasagna.

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    Servings and Ingredients

    Serves 8
    1 (12-oz.) Zucchini, cut into 1/4 inch thick slice
    ½ (18-oz.) Eggplant, cut into 1/4 inch thick slices
    1 package(s) (8-oz.) Sliced baby bella mushrooms
    1 tsp. Hy-Vee salt, divided
    3 tbsp. Gustare Vita pesto
    1 package(s) (8-oz.) Hy-Vee shredded mozzarella (2 cups), divided
    ½ c. Hy-Vee whole milk ricotta cheese
    2 tbsp. Soirée grated Parmesan cheese
    1 c. Gustare Vita tomato basil pasta sauce, divided
    1 c. Hy-Vee Short Cuts chopped white onions
    ½ package(s) (8-oz.) Soirée sliced fresh mozzarella
    Coarsely ground Hy-Vee black pepper, for garnish
    Fresh basil, for garnish

    Things To Grab

    • 2 large rimmed baking pans
    • Hy-Vee nonstick cooking spray
    • Paper towel
    • Medium bowl
    • Slow cooker
    • 4-quart slow cooker


    1. Place oven rack 4-inch from heat. Preheat broiler to high. Place wire racks in 2 large rimmed baking pans; spray with nonstick spray. Place zucchini, eggplant, and mushroom slices in a single layer on prepared racks in pans. Sprinkle with 1/4 teaspoon salt. 

    2. Broil vegetables on each pan for 6 to 8 minutes or until vegetables begin to brown, turning halfway through. Place vegetables on paper towels; pat dry and cool. Brush one side of cooled zucchini and eggplant slices with pesto; sprinkle with 1/4 teaspoon salt. Set vegetables aside. 

    3. Stir together 1-1/2 cups shredded mozzarella, ricotta, and Parmesan cheeses, and remaining 1/2 teaspoon salt in a medium bowl. 

    4. To assemble, spread 1/4 cup pasta sauce in bottom of a 4-quart slow cooker. Layer with half each of the onions, mushroom, eggplant, and zucchini. Spread with 1/4 cup pasta sauce; top with half of ricotta cheese mixture. Layer with remaining onions, mushrooms, eggplant, zucchini, remaining 1/2 cup pasta sauce, and ricotta cheese mixture. Top with remaining 1/2 cup shredded mozzarella and fresh mozzarella slices. 

    5. Cover and cook on high for 2-1/2 to 3 hours or low for 4 to 5 hours or until eggplant is tender. 

       *Note: To cook on low heat setting, top with remaining 1/2 cup shredded mozzarella and fresh mozzarella during the last 1 hour of cooking.

    6. To serve, cut lasagna and place on serving plates. Garnish with cracked black pepper and basil, if desired. 

    Nutrition facts


    270 Calories per serving

    Amounts Per Serving

    • Total Fat: 19g
    • Cholesterol: 35mg
    • Sodium: 930mg
    • Total Carbohydrates: 11g
    • Protein: 19g

    Daily Values

    Iron 6%
    Calcium 35%
    Vitamin D 0%
    Potassium 10%