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Slow Cooker Veggie Lasagna Recipe

Slow Cooker Veggie Lasagna

yield: 8 SERVINGS

prep time: 15 MINUTES

cook time: 2 HOURS

total time: 2 HOURS 15 MINUTES

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.

Brought to you by Hip2Save.
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89 Comments
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5.0 / 6 ratings
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person dishing up lasagna from the slow cooker

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!

slow cooker lasagna ingredients

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.

making lasagna filling on the stove

putting ricotta cheese in slow cooker with lasagna noodles

sprinkling shredded cheese on top of veggie lasagna in slow cooker

opening a slow cooker with lasagna in it

veggie lasagna on plate by slow cooker


Print

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.

Brought to you by Hip2Save.

spatula in a slow cooker lasagna

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 combination 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!

plate of slow cooker lasagna


Here’s how to make steel cut oatmeal overnight in your Crock-Pot!

Join The Discussion

Comments 89

  1. Charley

    Can this be frozen after cooking? Only two of us so don’t want to waste loads!

    • Olivia

      Yes. Freezes no problem. I just reheat in the toaster oven comes out a little messier because I break it apart to reheat.

  2. burksaving

    This looks great. We love Slow Cooker Lasagna!

    • Lina D (Hip2Save Sidekick)

      Thanks! I think you’ll like this!

  3. candace

    An italian restaurant near me adds goat cheese in the veggie lasagna cheese and its soooooo good.

    • Lina D (Hip2Save Sidekick)

      Oh yum! Great tip, I’d like to try it. 😀

  4. jen s.

    Hi Lina! Any way that you could delete the comments before reposting? I didn’t realize I was responding to somebody from 6 years ago! I love the recipe though!

    • Lina D (Hip2Save Sidekick)

      Ok Thanks Jen- I’ll share your comment with our team 🙂

  5. cielo0

    I want to Pin this how do I do that

  6. riss

    Can you make this on Instant pot’s slow cooker option? And anybother veggies i can use? Me no likey mushrooms. Thanks

    • Lina D (Hip2Save Sidekick)

      I haven’t tried that but let us know if that works too. I think zucchini would be great, squash, eggplant, or just use more bell pepper, spinach etc.

  7. kendallventura

    This sounds so yummy! Also, you’ve GOT to start using crockpot liners to make clean up a BREEZE!! They’re worth every penny. Just take out and toss in the trash when you’re done. 😍

    • Lina D (Hip2Save Sidekick)

      Thanks for the tip!

    • jennifer

      Yes! So much easier with liners.

  8. Eva

    Is there a link to the recipe so that I can save it? I don’t see one in the app.

    • Jennifer (Hip Sidekick)

      You should be able to save things you like in the app by clicking the heart. You’ll have to create an account and sign in. That will keep all your favorites in a Hiplist!

  9. Sonia

    Think some spices like pepper, dried basil, garlic salt would give it an added kick.

    • Lina D (Hip2Save Sidekick)

      Sure you can definitely season as desired here!

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