Slow Cooker Veggie Lasagna (Freezer Meal)
A two-in-one recipe for a veggie-packed freezer lasagna meal… Yes, please! This mix of colorful vegetables, flavorful cheeses, and pasta sauce makes the most delicious, low-prep slow cooker veggie lasagna. Make the filling ahead of time and save one portion for a delicious meal later when you need it!
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This recipe includes enough ingredients to make 2 lasagnas of approximately 4-6 servings each. You will prep the filling for the freezer in two portions, then save some of the pantry ingredients to cook each lasagna in the slow cooker whenever you like. All you need on hand for slow cooker assembly is a box of noodles, a jar of pasta sauce, and shredded cheese!
Ingredients Needed
The ingredient list may appear a little long, but it’s one of those “everything but the kitchen sink” recipes. Throw in whatever you have on hand! You can make this healthy freezer lasagna a little bit different each time.
For the filling:
- Veggies – This was my preferred combination, but feel free to get creative and add any other finely chopped veggies! I used a medium zucchini, a medium yellow squash, mushrooms, a bell pepper (choose any color), and a sweet yellow onion.
- Garlic – Jarred minced garlic works well for even distribution.
- Diced tomatoes – Use a can of petite diced tomatoes for the best texture along with finely chopped veggies. Drain them before adding to the slow cooker.
- Cheeses – Use shredded parmesan and a container of ricotta cheese for the veggie filling mixture.
- Seasonings – Use some simple Italian seasoning, salt, pepper, and just a pinch of red pepper flakes.
- Tomato sauce – Use a can of tomato sauce to tie the filling all together.
For assembly:
- Pasta sauce – Choose your favorite jars of premade pasta sauce (you will need 2 jars). I prefer to use no-sugar-added pasta sauce to limit sugar intake and also to reduce the potential for burning in the slow cooker.
- Shredded mozzarella cheese – This will be used to create a thick, melted layer across the top.
- Lasagna noodles – Pay attention to the package and be sure to choose regular lasagna noodles – NOT “no boil” or “oven-ready.” Regular noodles will work best in the slow cooker since they will cook for an extended amount of time whereas the other type might get mushy too quickly. You will need approximately 12 noodles (1 standard box) for each lasagna.
How To Make Veggie Lasagna In The Slow Cooker
There are a few different segments involved in assembling this easy freezer lasagna. I actually love that you can separate the steps because it allows you to prep simple steps when you are ready! You will first assemble enough filling for 2 lasagnas, freeze one or both portions, thaw, and then assemble one veggie lasagna in the slow cooker at a time.
Prep the filling:
- First up to prep your lasagna: chop the zucchini, squash, mushrooms, pepper, and onion into small bite-sized pieces.
- Add the chopped veggies to a large bowl along with minced garlic and drained diced tomatoes.
- Next, stir in ricotta, parmesan, all seasonings, and tomato sauce (not pasta sauce) until well combined.
Freeze the filling:
- To freeze, divide the veggie filling equally into two large freezer bags, label them, and place in the freezer until ready to use. (Each bag of filling will make one slow cooker lasagna of 4-6 servings.)
- Thaw one bag of filling in the fridge overnight for up to 24 hours.
Assemble the slow cooker lasagna:
- To cook the veggie lasagna, place one cup of pasta sauce on the bottom of a large oval slow cooker.
- Break 3 lasagna noodles to fit the slow cooker and to form the first noodle layer.
- Add ⅓ of the filling from one bag and spread evenly over the lasagna noodles.
- Repeat twice more (adding noodles then filling), then end with a final layer of noodles.
- Pour the remaining sauce over the top and cover with 1 and 1/2 cups of shredded mozzarella cheese. (The remaining amount of cheese will be reserved for when you make the second lasagna.)
- Cover and cook on high for around 3 hours or low for 5-6 hours.
- Once cooked, let the lasagna sit uncovered for 30 minutes with the heat turned off, then slice and serve.
A few extra notes on cooking the veggie lasagna:
- You will use one jar of pasta sauce per lasagna. Make sure you leave plenty of sauce for the top layer and fully cover it with shredded mozzarella cheese!
- If you plan to be away from your slow cooker for the day, use a slow cooker that can switch to the “keep warm” setting after the programmed time. If you don’t have a slow cooker with that function, wait and start this recipe around lunchtime to prevent it from overcooking and becoming mushy or burned.
What To Serve With Slow Cooker Veggie Lasagna
With the slow cooker heating your veggie lasagna, get as involved as you like in making extra sides! For an easy low-prep option, pick up some garlic bread or rolls and a prepackaged bag of Caesar salad mix. Or, mix up a quick homemade Italian dressing and drizzle it over fresh greens.
If you are feeding a larger crowd or want to serve a heartier meal, add another protein option by adding flavorful meatballs to complement the lasagna. Try classic Italian Meatballs In The Slow Cooker or Slow Cooker Swedish Meatballs. Add a slice of lasagna and a couple of meatballs to some lunch containers for the week and enjoy this delicious and nutritious pairing!
Recipe Substitutions and Variations
If you tend to be on the adventurous side, this freezer lasagna recipe is for you!
This would be the perfect meal to make when you want to use up a bunch of veggies or other ingredients in your fridge. A little of this and a little of that makes a perfectly customized meal!
- If you’d like to add some meat, brown some ground sausage, and let it cool completely. Add the sausage to the freezer filling or add in the layers when ready to assemble in the slow cooker.
- Add more red pepper flakes for additional spice or a few spoonfuls of sun-dried tomato pesto for a more complex flavor.
- Try mixing in shredded romano, asiago, or gouda cheese for added flavor.
- Use any flavor of pasta sauce you like. Roasted garlic, classic tomato and basil, or vodka cream sauces would all be delicious!
- If you’d like to make this lasagna gluten-free, swap out gluten-free lasagna noodles if you can find them (they tend to be tricky to find in stores)! When I have found gluten-free noodles, they are usually either the oven-ready type or fresh noodles and those variations don’t work with this recipe. You can use other gluten-free noodles (corn and rice blends) and either layer the ingredients or make a “pasta bake” by stirring them together as seen below.
Storing and Reheating
Store your slow cooker leftovers in an airtight container in the fridge for up to 3 days, or you can tightly wrap individual portions for the freezer. Defrost if needed and reheat in the microwave or oven.
And, of course, you can freeze the veggie filling in 2 separate bags – saving one portion for a day when all you need to do is assemble! All you will need on hand is the lasagna noodles, a jar of pasta sauce, and extra shredded cheese.
Recipe FAQs
- How many people will this recipe serve? This lasagna recipe will make two lasagnas and each will serve 4-6 people. Remember that one bag of veggie filling will make one veggie lasagna in the slow cooker.
- Can this recipe be made in the oven? Yes, this recipe can also be made in the oven. I have not yet tested it out but typically lasagnas can be baked at 350 ℉ for about 30-40 minutes. Depending on the size of your oven-safe baking dish, you may need to adjust the time. Be sure the ingredients are heated through in the middle and the cheese is melted and bubbly!
- Is it better to use no-boil noodles? No, I would use regular lasagna noodles and not no-boil or “oven-ready” lasagna noodles for best results. Regular noodles will soften just right in the slow cooker!
Slow Cooker Veggie Lasagna (Freezer Meal)
Equipment
- 2 gallon-sized freezer bags
- Slow Cooker
Ingredients
- 1 medium zucchini
- 1 medium yellow squash
- 4 oz mushrooms
- 1 bell pepper any color
- 1/2 medium yellow sweet onion
- 2 tablespoons jarred minced garlic
- 14.5 oz canned petite diced tomatoes drained
- 1/2 cup parmesan cheese
- 15 oz container ricotta cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- pinch of red pepper flakes
- 15 oz can tomato sauce
- 2 23 oz jars pasta sauce
- 3 cups shredded mozzarella cheese
- 2 boxes of lasagna noodles 12 oz or approximately 12 noodles per lasagna
Instructions
Prep the filling:
- Chop zucchini, squash, mushrooms, pepper, and onion into small bite-sized pieces.
- Add veggies to a large bowl with garlic and drained diced tomatoes.
- Stir in ricotta, parmesan, seasonings, and tomato sauce until well combined.
Freeze the filling:
- To freeze, divide filling equally into two large freezer bags, label them, and place in freezer until ready to use.
- Thaw one bag of filling in fridge overnight for up to 24 hours.
Assemble the slow cooker lasagna:
- To cook veggie lasagna, place one cup of pasta sauce on the bottom of large oval slow cooker.
- Break 3 lasagna noodles to fit slow cooker and form the first noodle layer.
- Add ⅓ of the filling from one bag and spread evenly over lasagna noodles.
- Repeat twice more (adding noodles then filling), then end with a final layer of noodles.
- Pour remaining sauce over the top and cover with 1 and 1/2 cups shredded mozzarella cheese.
- Cover and cook on high for around 3 hours or low for 5-6 hours.
- Once cooked, let lasagna sit uncovered for 30 minutes with heat turned off, then slice and serve.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. Tightly wrap or seal individual portions in a container in the freezer. Defrost if needed and reheat in the microwave or oven.
- Use at least a 5-quart slow cooker for this recipe in either an oval shape or casserole size. If you go with the gluten-free pasta bake, any shape can work.
- Be sure to allow time for the lasagna to sit with the heat turned off for about 30 minutes to ensure you don’t have watery lasagna.
- Use regular and not “oven-ready” lasagna noodles for best results.
- Gluten-free variation: Gluten-free lasagna noodles are difficult to find in a variety that is not oven-ready or no-boil. Instead of lasagna noodles, you can tweak this recipe to make a “pasta-bake” with other gluten-free noodles and either layer or stir ingredients together.
What would you recommend for time/temp in the oven? I want to make several mini lasagnas to have on hand.
I havnen’t tested it out specifically but typically the best temp for casseroles and lasagnas would be 350 degrees. The amount of time will depend on how big your mini dishes are, but I would say somewhere between 20-40 minutes as a starting point.
Did you use no-cook noodles? If you didn’t, what kind did you use.
I used regular lasagna noodles but you could also use no-boil noodles.
Hi. When do you add the vegetables to the slow cooker? I only see where it says to add the sauce and noodles. Thank you!
Never mind :o). I saw that the veggies were mixed into the sauce. Can’t wait to try it!
Let me know once you do!!
Do we thaw one bag or both bags when ready to make the lasagna?
One bag! That will end up being at least 4-6 servings.
Love this recipe! pinned to try. Thanks for sharing. found at sweet bella roos linky. Have a wonderful week.
Thanks!!