Name: Easy Slow Cooker Vegetable Lasagna
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 7
Cuisine: Italian
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

Italian pasta sauce, noodles, chopped veggies, and cheese come together to create the most delicious and easy meal!Slow cooker veggie lasagnais comforting, cozy, and full of flavor.

slow cooker veggie lasagna recipe served on a round white plate.

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 ofmy favorite things about this recipeis 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!

crock pot with slow cooker veggie lasagna recipe inside.

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

portion bowls each with raw ingredients to make slow cooker veggie lasagna.

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

clear glass bowl with ingredients to make slow cooker veggie lasagna sauce.

crock pot with ingredients to make slow cooker veggie lasagna sauce.

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.

rock pot with ingredients to make slow cooker veggie lasagna sauce.

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

What vegetables should I use?

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.

Do I need to cook the noodles beforehand?

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!

How do I remove the lasagna from the slow cooker?

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, orrolls. 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 onhigh 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 bestand give you an extra gooey texture, but pre shredded cheese can be used as well.