Slow Cooker Vegetable Lasagna

A hands-off, comforting vegetable lasagna made easy in a slow cooker, bursting with flavor and wholesome ingredients.

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Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 350

Lasagna Ingredients

9 sheets Lasagna noodles Regular or gluten-free can be used.
15 oz Ricotta cheese Can be substituted with cottage cheese or blended tofu for a vegan option.
24 oz Marinara sauce Choose a brand or homemade for the best flavor.
1 medium Zucchini, sliced Fresh zucchini adds moisture and flavor.
2 cups Spinach Fresh spinach preferred.
8 oz Mushrooms, sliced Button or cremini mushrooms work best.
1 medium Bell peppers, diced Any color of bell pepper can be used.
8 oz Mozzarella cheese, shredded For topping and layering.
1/2 cup Parmesan cheese, grated Sprinkled on top before serving.
2 tbsp Olive oil Used for greasing the slow cooker.
to taste Salt and Pepper Adjust based on preference.
1 tbsp Italian seasoning Adds flavor; use more if desired.

Preparation

Grease the slow cooker with a splash of olive oil.
Spread a layer of marinara sauce on the bottom.
Place a layer of lasagna noodles over the sauce.
Spread a layer of ricotta cheese over the noodles.
Add a layer of veggies: zucchini, spinach, mushrooms, and bell peppers.
Sprinkle mozzarella cheese and season with salt, pepper, and Italian seasoning.
Repeat these layers until all ingredients are used, finishing with a top layer of marinara sauce and shredded mozzarella.

Cooking

Cook on low for 4-6 hours or until the noodles are tender.
Top with grated Parmesan cheese and let it sit for a few minutes before serving.

Leftovers can be stored in the fridge for up to 5 days or frozen for 2-3 months. Let it rest before serving for optimal layers.