Slow Cooker Veggie Lasagna Recipe
Did you know that you can use your Crock-Pot slow cooker to make lasagna?!
I make the best veggie lasagna for my family in the slow cooker, and I promise you won’t even miss the meat. This easy, delicious family favorite has tons of flavor, simple ingredients, and it’s packed with fresh hearty veggies.
If you enjoy simple Crock-Pot recipes like me, this idea is a must try!
Hip Recipe Tips:
-
- Prefer meat in your lasagna? Simply cut back on the veggies and cook ground beef or sausage on the stove to use for your filling with the marinara sauce.
-
- You can customize the type of chopped veggies used according to taste and what you have on hand. You’ll need about 3 cups chopped.
-
- 32 oz. seems to be the perfect amount of sauce for this in my opinion. You may need to buy two jars and measure 4 cups of sauce, or the Classico jars from Costco work great!
-
- Consider spraying your Crock-Pot with non-stick spray first to ensure easy clean up afterward.
Slow Cooker Veggie Lasagna
yield: 8 SERVINGS
prep time: 15 MINUTES
cook time: 2 HOURS
total time: 2 HOURS 15 MINUTES
Here's a delicious veggie lasagna with 3 types of cheeses that can be made right in the Crock-Pot slow cooker!
Ingredients
- 1 tablespoon olive oil
- 3 cups chopped veggies (I used mushrooms, onion, bell pepper, and spinach)
- 2 cloves garlic, minced
- 32 oz. marinara sauce (4 cups)
- 15 oz. container Ricotta cheese
- 2 cups shredded cheese, divided (I used a mozzarella and parmesan mix
- 1 egg
- 9 long lasagna noodles, uncooked
- Garnish Idea: fresh chopped basil
Directions
1
Sautee the chopped veggies on the stove with olive oil and minced garlic for about 3-5 minutes. Add the pasta sauce with the veggies, and mix. Remove from heat.
2
In a medium bowl, mix 1 and 1/4 cup shredded cheese, egg, and ricotta cheese. Reserve 1/4 cup of shredded cheese for the very top.
3
Spray the Crock-Pot slow cooker with non-stick spray, then spread about a fourth of the veggie sauce mixture on the bottom. Add 3 of the uncooked lasagna noodles, and break them apart to fit.
4
Spoon on 1/2 of the ricotta cheese mixture, and spread it with a spoon. Layer more sauce, 3 more noodles broken to fit, the remainder of the ricotta cheese mixture, more sauce, 3 more noodles, the last of the sauce, and sprinkle 1/4 cup of cheese on the very top.
5
You should have a total of 4 layers of veggie sauce, 3 layers of noodles, and 2 layers of ricotta cheese mixture total.
6
Cover and cook on LOW 4 to 5 hours (or on HIGH 2 to 2.5 hours) or until liquid is absorbed. If you opt to cook on high, watch the bottom carefully to ensure it doesn't start to burn past the 2.5 hour mark.
7
Garnish with fresh chopped basil, optional.
It’s settled. Slow cooker lasagna rocks!
The veggies taste fantastic, and it’s amazing how the noodles cook perfectly in the slow cooker! I love that you can use whatever onlinebination of vegetables your family likes and that you have on hand. It’s also convenient if your family sometimes eats at different times and you need to keep a meal warm ready for a bit. It makes great leftovers, too.
Enjoy!
Here’s how to make steel cut oatmeal overnight in your Crock-Pot!
