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.