Slow-Cooker Veggie Lasagna Recipe
Lasagna that practically cooks itself? Yes, please. This slow-cooker veggie lasagna delivers all the comfort of a classic, minus the kitchen drama. Layers of tender noodles, rich tomato sauce, and hearty veggies meld together into a cheesy, dreamy masterpiece. No boiling, no babysitting, and no baking—just let the slow cooker work its magic. Perfect for busy weeknights, lazy Sundays, or those “I refuse to turn on the oven” days. This dish is packed with flavor, loaded with nutrients, and guaranteed to make you feel like a domestic goddess with minimal effort. Grab a fork and dig in!
Slow-Cooker Veggie Lasagna Recipe
A rich and hearty vegetable lasagna made effortlessly in the slow cooker. No boiling required—just layer, set, and enjoy.
Ingredients
- 9 lasagna noodles uncooked
- 3 cups marinara sauce
- 1 zucchini thinly sliced
- 1 bell pepper diced
- 1 cup spinach chopped
- 1 small onion diced
- 3 cloves garlic minced
- 1 cup dairy-free ricotta
- ½ cup dairy-free shredded mozzarella
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Chop all vegetables into bite-sized pieces.
- In a bowl, mix dairy-free ricotta, oregano, salt, and pepper.
- Spread ½ cup marinara sauce in the slow cooker.
- Layer three lasagna noodles over the sauce, breaking them if needed.
- Add a layer of vegetables, ricotta mixture, and more sauce.
- Repeat layers until all ingredients are used, ending with sauce and mozzarella.
- Cover and cook on low for 4 hours until noodles are tender.
- Let it rest for 10 minutes before serving.
Notes
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 12g
Vitamins & Minerals (Per Serving)
- Vitamin A: 30%
- Vitamin C: 40%
- Iron: 15%
- Calcium: 20%
- Folate: 25%
Tips for the Best Slow-Cooker Lasagna
- Use whole wheat noodles for extra fiber.
- Swap zucchini for mushrooms for a deeper flavor.
- Let it sit for 10 minutes before slicing—it holds together better.
