Easy Slow Cooker Vegetable Lasagna
on Oct 31, 2024
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Italian pasta sauce, noodles, chopped veggies, and cheese come together to create the most delicious and easy meal! Slow cooker veggie lasagna is comforting, cozy, and full of flavor.
If you have never made lasagna in your slow cooker, now is your chance! Most of the time I prefer this method because it takes less preparation time and tastes just as wonderful. Each layer of this lasagna is filled with Italian sauce, savory veggies, tangy cheese, and tender noodles.
One of my favorite things about this recipe is how simple it is to make. The slow cooker really does all of the work for you. You can make this dish on a weekday when you need dinner ready right when you get home, or prepare it for a night when you are hosting. The recipe makes plenty of servings, so you can even save the leftovers for later. This dish is the ultimate combination of hearty, filling, easy, and delicious!
Table of Contents
Why You’ll Love This Recipesd
- You can easily throw the ingredients together and let the slow cooker do the rest.
- The lasagna can be modified with a variety of chopped vegetables.
- This vegetarian dish is a hit with both kids and adults.
Recipe Ingredients
- Lasagna Noodles— To separate each layer of veggies, cheese, and sauce.
- Chopped Vegetables—We like to use zucchini and spinach.
- Pasta Sauce—Feel free to use your favorite kind of red sauce!
- Diced Tomatoes— With the juice. To add an extra tangy flavor.
- Ricotta Cheese—For a creamy texture. Cottage cheese can be used as well.
- Mozzarella Cheese— Shredded. For a gooey, cheesy texture in each layer.
See the recipe card for full information on ingredients and quantities.
How to Make Slow Cooker Veggie Lasagna
Step #1. In a bowl, combine the pasta sauce, diced tomatoes, and ricotta cheese. Place some of the tomato mixture on the bottom of the slow cooker.
Step #2. Break some of the lasagna noodles so they fit into the slow cooker.
Step #3. Cover with more of the tomato sauce mixture, chopped vegetables, mozzarella cheese, and then more noodles.
Step #4. Repeat the process so there are three layers. Cover the top with a thin layer of sauce and a bit more shredded cheese. Cover and allow the lasagna to cook.
Recipe FAQs
You can use just about any vegetable that you want! I love to use zucchini and fresh spinach because they both contain a lot of moisture that help the lasagna cook beautifully. But you can also use veggies such as mushrooms, kale, shredded carrots, and bell peppers. It is nice to have a variety to make the dish filling and flavorful! Either fresh or frozen veggies will work in this recipe, so use whatever you have on hand.
No you don’t! Because this recipe cooks for a longer period of time than it would in the oven, there is enough time for the noodles to cook until they are soft and tender. The moisture from the sauce and veggies is what will cook and hydrate the noodles rather than having to boil them beforehand, saving you a step in the preparation for this dish!
If you try to serve or scoop out the lasagna too quickly, then it will fall apart and not look as nice, although it will still taste great! But, in order to get the nice even slices, it is important to let the lasagna sit for at least an hour before serving. After it is done cooking, unplug or turn off the slow cooker immediately. Do not leave it on warm, because it won’t set the same. As it sets, the noodles will absorb extra moisture and it will be easier to cut and serve straight from the slow cooker!
How to Serve and Store Slow Cooker Veggie Lasagna
This lasagna is perfect for a main dish on a busy weeknight, or if you are hosting for guests! The dish is hearty and filling, so you can keep the sides light and easy. You can serve this with a garden or Caesar salad, garlic bread, or rolls. We always sprinkle the top with shredded Parmesan and fresh parsley for a finished look before serving.
Any leftover veggie lasagna can be stored in the fridge for up to 4 days. Be sure to let the food completely cool before you transfer it to an airtight container. To reheat the lasagna, you can either place a serving in the microwave for 45 seconds to a minute, or in the oven at 350°F for about 10 minutes and enjoy!
Expert Tips
- You can either cook the lasagna on high for 3-4 hours or 5-6 hours on low.
- Instead of mozzarella cheese, you can use shredded provolone. The recipe is flexible, so you can modify it to fit your needs.
- If you don’t have Italian pasta sauce, you can use regular pasta sauce and add 1 tablespoon of Italian seasoning to it beforehand, and mix it together!
- The dish has plenty of flavor already, but you can add extra seasonings to enhance the taste, or add some heat.
- Freshly shredded mozzarella is going to melt down best and give you an extra gooey texture, but pre shredded cheese can be used as well.
More Pasta Recipes To Consider
Pasta Dishes
Pumpkin Alfredo
Pasta Dishes
Creamy Chicken and Vegetable Baked Pasta
Soups, Stews & Chowders
Pasta Fagioli Soup Recipe
From Scratch Recipes
Chicken Fettuccine Alfredo
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Easy Slow Cooker Vegetable Lasagna
Ingredients
- 1 jar Italian tomato pasta sauce, 24 ounce
- 1 can diced tomatoes, with the juice (14.5 ounce)
- 24 ounces part-skim ricotta cheese OR cottage cheese
- 9 lasagna noodles with wavy edges
- 3-4 cups chopped vegetables of choice, I used zucchini and fresh spinach
- 2 cups shredded Mozzarella or Provolone cheese
- Parmesan cheese for topping
- fresh parsley for topping
Instructions
- In a small bowl combine the pasta sauce, diced tomatoes, and ricotta or cottage cheese. Place 1/2 cup of the tomato mixture on the bottom of the slow cooker. Break 3 lasagna noodles so that they fit into the slow cooker better (you can see how I did this in the pictures.)
- Cover with about one third of the tomato sauce mixture, chopped vegetables, cheese, and end with noodles. Repeat layers two more times for a total of three complete layers. Covered with a thin layer of sauce and a little bit more shredded cheese.
- Cover and cook for 3 hours on high or 5-6 hours on low. Turn off the slow cooker and let the lasagna sit for one hour before serving so that the noodles can absorb any extra moisture. Sprinkle with a little Parmesan and fresh parsley before serving.
Absolutely delicious, simple, amazing recipe. I did run into an issue of mine drying out a little. I followed the directions, including using spinach and zucchini. Cooked for 5.5 hours on low.
Any tips for next time, or where it might have went wrong? It was still delicious and not TOO dry, just drier than it should have been.
Did you do anything to the zucchini like press out the water? I’d suggest adding more veggies that are moist like zucchini or up the amount of sauce/tomatoes you add~
Only tried slow cooker version once and it was so good. Sadly lost the recipe so am trying yours and It’s cooking as we speak and smells delicious. I have used onions, peppers and courgettes as my veggies with some garlic. I did not have the cheese so have used low fat cheddar and on the top, a mix of Cheddar and red Leicester for colour. Can’t wait to try. Thank you.
I’ve been craving lasagna and this looks great and easy! Instead of veggies do you think browned ground beef would work just as well?
Yes, it works great. I add cooked ground beef or sausage often in addition to the veggies.
Did you or can you use no cook lasagna noodles?
You can use either/or, they both work great in this recipe so use what you have on hand or prefer.
Parmesan cheese is not vegetarian 😕
It might not be vegan but it’s vegetarian unless there’s something I don’t know?
Mercy me, this looks so good! I am excited to try it!
You know what’s been me from trying something like this (or cakes in the slow cooker). I’m afraid i won’t be able to get it out in reasonable edible looking pieces. Any tips?
Yep, once it has cooked, turn the slow cooker all of the way off and let it sit for one hour before serving. That’s the key to slicing this dish. I don’t have any idea when it comes to cakes though, I have never tried a slow cooker cake though it sounds delicious!