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Slow Cooker Veggie Lasagna
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Slow Cooker Veggie Lasagna

Who says lasagna has to take a ton of time and effort? Not this Slow Cooker Veggie Lasagna! Packed full of nutritious veggies and a super simple and delicious homemade pasta sauce, this lasagna will soon be your favorite.  With the help of your slow cooker this easy recipe is perfect for your families next meal!
Course Main Course
Cuisine American, Italian
Prep Time 30 minutes
Cook Time 8 hours
Resting Time 30 minutes
Total Time 8 hours 30 minutes
Servings 8 servings
Calories 358kcal

Ingredients

For Sauce:

  • 24 oz can crushed tomatoes
  • 8 oz can roasted garlic tomato sauce
  • 3 tablespoons tomato paste
  • 1 teaspoon freeze dried basil
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder or roasted garlic powder
  • 1 teaspoon honey

For Lasagna:

  • 1 package oven ready lasagna noodles about 15 pieces
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 large bell pepper yellow, orange, or red, diced
  • 1 zucchini squash diced
  • 4 oz Portobello mushrooms sliced
  • 1/4 cup diced red onion
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • pinch red pepper flakes
  • 15 oz container ricotta cheese
  • 8 oz fresh mozzarella cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded Parmesan cheese

Instructions

  • In large bowl or measuring cup whisk together ingredients for sauce
  • In skillet over medium high heat melt butter with olive oil
  • Add veggies and stir while sauteing until softened (around 8 minutes)
  • Season veggies with Italian seasoning, salt, pepper and red pepper flakes
  • To make lasagna add 1 cup sauce to bottom of casserole slow cooker
  • Top with three lasagna noodles then layer on about 1/2 cup of ricotta, 2 oz fresh mozzarella, 1/4 of the veggie mixture and 1/2 cup sauce
  • Repeat for three more layers
  • Your 5th layer will be a final layer of noodles topped with the remaining 1 cup of sauce, the shredded mozzarella and Parmesan cheese
  • Cover and cook on low for 6-8 hours or high for 3-4
  • Turn off heat or turn to warm and let rest for 30 minutes or so before slicing

Notes

It is recommended to make this in a casserole crock but you can also make it in a regular slow cooker. You will just need to adjust the layers to fit your specific slow cooker.

Nutrition

Calories: 358kcal | Carbohydrates: 17g | Protein: 21g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 69mg | Sodium: 1166mg | Potassium: 658mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1535IU | Vitamin C: 34.5mg | Calcium: 436mg | Iron: 2.4mg