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!
2boxes of lasagna noodles12 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.