Slow Cooker Vegetable Lasagna Recipe

This nutritious slow cooker vegetable lasagna bursts with colorful veggies like zucchini, spinach, mushrooms, and bell peppers, nestled between no-boil lasagna noodles, rich marinara, and a light ricotta-mozzarella blend. It’s a wholesome, low-effort crockpot meal that’s family-friendly, veggie-forward, and full of Italian-inspired comfort with fewer calories than traditional versions.

Why You’ll Love This Recipe:

You’ll adore this recipe because it delivers all the cheesy, saucy satisfaction of traditional lasagna but in a much healthier, hands-off way. No need to precook noodles or stand over a hot stove sautéing layers — just chop, layer, and let your slow cooker work its magic for hours while you relax or handle other tasks.

It’s packed with nutrient-dense vegetables that add fiber, vitamins, and natural sweetness, making it feel light yet filling. The result is tender, flavorful layers that hold together beautifully, with melty cheese and rich marinara in every bite. It’s vegetarian (easily vegan-adaptable), kid-approved, great for meal prep, and perfect for potlucks or weeknight dinners when you want something cozy without the fuss. Plus, it reheats like a dream and tastes even better the next day!

Yield: 8 servings

Slow Cooker Vegetable Lasagna Recipe

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Easy, healthy slow cooker veggie lasagna with layers of noodles, ricotta, mozzarella, and fresh vegetables — comforting and nutritious!

Prep Time 20 minutes

Cook Time 4 hours

Additional Time 15 minutes

Total Time 4 hours 35 minutes

Ingredients

• 36-48 oz marinara sauce (2 large jars)
• 9-12 no-boil lasagna noodles
• 15-24 oz part-skim ricotta cheese
• 1 large egg (optional, for binding)
• 2-3 cups shredded low-moisture mozzarella cheese, divided
• 3-4 cups chopped mixed vegetables (e.g., 2 cups spinach, 1 zucchini sliced, 8 oz mushrooms sliced, 1 bell pepper diced, ½ onion diced)
• 1-2 tsp garlic powder
• 1-2 tsp Italian seasoning
• Salt and black pepper to taste
• Optional: ¼-½ cup grated Parmesan, fresh basil for garnish, pinch red pepper flakes

Instructions

1. Get your slow cooker ready — generously spray the inside of a 6-quart (or larger) slow cooker with nonstick cooking spray. This makes cleanup a breeze and prevents any sticking drama!
2. Mix up that creamy ricotta magic — in a bowl, combine the ricotta cheese with the egg (if using), garlic powder, a pinch of salt, pepper, and half the Italian seasoning. Stir until smooth and dreamy — this is your luscious cheesy layer!
3. Prep those vibrant veggies — chop your zucchini, mushrooms, bell pepper, onion, and spinach (if fresh). No need to precook — they'll soften beautifully in the slow cooker. Pat dry if needed for less moisture.
4. Start with sauce base — spread about 1-1½ cups marinara sauce evenly across the bottom of the slow cooker. This prevents noodles from sticking and adds instant flavor.
5. Layer your first noodle set — place 3-4 no-boil lasagna noodles over the sauce (break if needed to fit). They’ll expand as they cook — no worries!
6. Add the cheesy-veggie goodness — dollop half the ricotta mixture over noodles, then scatter half your chopped veggies on top. Sprinkle with some mozzarella and a bit more seasoning.
7. Repeat the layers like a pro — pour another generous cup of sauce over everything, add another layer of noodles, the remaining ricotta, veggies, and more mozzarella. Keep building until ingredients are used (aim for 2-3 noodle layers).
8. Finish strong with sauce and cheese — top with remaining marinara sauce (cover everything), then a final generous layer of mozzarella (and Parmesan if using) for that golden, bubbly top.
9. Cook low and slow — cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until noodles are tender and everything is bubbly and hot. Your kitchen will smell incredible!
10. Rest, garnish, and serve — turn off the slow cooker, let it rest 15 minutes to set. Sprinkle fresh basil on top, slice into hearty portions, and dig in — enjoy the cheesy, veggie-packed perfection!

Notes

This recipe uses no precooking for max ease, but veggies release moisture — don't skip resting time. For crispier top, transfer to oven briefly under broiler after slow cooking. It's naturally gluten-adaptable with GF noodles.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 9Total Fat 1gSaturated Fat 0gUnsaturated Fat 0gCholesterol 23mgSodium 9mgCarbohydrates 0gSugar 0gProtein 1g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

• Use no-boil lasagna noodles for best results — they soften perfectly in the slow cooker without turning mushy.
• Spray the crockpot insert generously with nonstick spray or line with a slow cooker liner for easy cleanup and to prevent sticking.
• Don’t overfill with sauce at the start; reserve some for the top to keep layers moist but not soggy.
• For even cooking, layer veggies thinly and evenly so heat distributes well.
• If your slow cooker runs hot, check at the lower end of cook time to avoid overcooking edges.
• Let it rest 15-20 minutes after cooking before slicing — this helps it set and hold shape.
• Add fresh herbs like basil at the end for bright flavor.

Ingredients Notes:

• Marinara sauce (about 36-48 oz / 2 large jars): Choose a good-quality, low-sugar jarred sauce for convenience and deep flavor — it forms the saucy base without needing homemade effort.
• No-boil lasagna noodles (9-12 pieces): These uncooked noodles absorb moisture from the sauce and veggies during slow cooking, becoming perfectly al dente.
• Part-skim ricotta cheese (15-24 oz): Provides creamy richness; part-skim keeps it lighter while still indulgent — mix with an egg for better binding.
• Shredded mozzarella (2-3 cups): Low-moisture variety melts beautifully without excess water; reserve some for topping.
• Fresh or frozen vegetables (3-4 cups total, like spinach, zucchini, mushrooms, bell peppers, onion): These add bulk, nutrition, color, and texture — chop evenly for uniform cooking; spinach wilts down a lot, so use generously.
• Seasonings (garlic powder, Italian seasoning, salt, pepper, optional red pepper flakes): Simple pantry staples that enhance everything without overpowering the veggies.
• Optional extras (Parmesan, fresh basil, egg for ricotta): Parmesan adds nutty umami; an egg helps ricotta set; basil brightens at serving.

Variations and Substitutions:

Make it your own easily! For a vegan version, swap ricotta for plant-based ricotta or blended tofu, use vegan mozzarella and cheese alternatives, and ensure marinara is vegan. Boost protein with added lentils, chickpeas, or crumbled plant-based meat. Swap veggies based on season or preference — try eggplant slices, broccoli florets, carrots, kale, or butternut squash for fall vibes.

For gluten-free, use gluten-free no-boil noodles. Lighten further with cottage cheese instead of ricotta, or add pesto to the ricotta for herby twist. If you love spice, mix in crushed red pepper or sautéed onions/garlic first. For extra cheesiness, layer provolone or add Parmesan between layers. This recipe is forgiving — use what you have!

Storage Options:

Store leftovers in an airtight container in the fridge for up to 4-5 days. Reheat individual portions in the microwave (2-3 minutes) or oven at 350°F until warmed through. Freeze slices wrapped in plastic and foil for up to 2-3 months; thaw overnight in fridge and reheat. It freezes well after full cooking — portion for easy grab-and-go meals.

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