Slow Cooker Chicken & Veggie Lasagna

By Amanda F – Ottawa, ON
Slow Cooker Chicken & Veggie Lasagna
  • Prep Time: 30
  • Total Time: 270
  • Servings: 8

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About this Recipe

This dish is a great way to "hide" veggies by mixing them in with ground chicken. You can also chop the vegetables if you prefer.

Both the lasagna noodles and the ground chicken go into the slow cooker uncooked, so there is minimal preparation time for this lasagna.


1 Pkg Maple Leaf Prime Naturally® Extra Lean Ground Chicken
1 carrot, peeled and chopped or grated
2 celery stalks
1/2 cup mushrooms
1 small red onion
2 garlic cloves
2 cups fresh baby spinach
1 tsp dried basil
1 tsp dried oregano
Black pepper to taste
1 650g jar marinara sauce
12 whole wheat lasagna noodles, uncooked
1/4 cup ricotta cheese
3/4 cup mozzarella cheese
2 tbsp parmesan cheese
Canola oil spray for greasing


Grease bottom and sides of slow cooker pot with Canola spray.

In a large mixing bowl, combine ground chicken, chopped or food processed veggies, herbs and black pepper, and mix together using a wooden spoon.

Layer 1/4 of the marinara sauce on the bottom of the slow cooker, followed by a layer of noodles (break noodles as needed to fit the size and shape of pot). Add 1/2 of the meat mixture on top of noodles. Next layer 1/4 of marinara sauce, followed by another layer of noodles. Add a layer of ricotta, followed by remaining 1/2 of meat mixture. Add 1/4 more sauce, followed by third layer of noodles. Top with remaining sauce, mozzarella, and parmesan cheese.

It is not recommended to leave lasagna on 'warm' setting after 4 hours is complete (noodles will over cook). Turn off slow cooker when 4 hours is complete.

Cover and cook on low for 4 hours.

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