Slow Cooker Summer Lasagna Rolls
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6 - 8 servings
Beat the summer heat with these lasagna rolls packed with summer veggies.
  • 12 lasagna noodles
  • ½ onion, diced
  • 2 tablespoons olive oil
  • 1 pound mushrooms, diced
  • 3 cloves garlic, minced
  • 2 cups grated zucchini
  • 1 box (8 ounces) frozen chopped spinach, thawed
  • ½ cup grated Parmesan cheese
  • 2 cups grated Mozzarella cheese
  • 2 cups Ricotta cheese
  1. Boil lasagna noodles until al dente stage. Rinse and keep in cool water.
  2. In a large skillet, saute onions in oil until translucent, about 3 minutes. Stir in mushrooms and garlic and cook another few minutes, until softened. Stir in zucchini.
  3. Rinse the spinach and then squeeze out most of water. Stir into skillet mixture. Let cook until spinach is heated through. Turn off heat and stir in Parmesan and mozzarella cheeses. Taste skillet mixture and add salt and pepper to taste.
  4. Line a slow cooker with foil. Be generous with the foil, since you will pull out the lasagna rolls by the foil when they are done. (NOTE: an oval shaped large slow cooker works best for this recipe.) Spray the foil generously with oil.
  5. On a flat surface, lat out one lasagna noodle sat a time and then spread a thin layer of ricotta on the noodle.Spoon some of the skillet mixture onto the noodle and then roll up. Place the noodle in the slow cooker, ruffled side up. Repeat with remaining noodles and nestle them close together in the slow cooker.
  6. Cook on low heat for about 2 hours.
  7. Serve with additional cheese for sprinkling, and marinara sauce for drizzling if desired.
Recipe by Healthy Family Recipes at