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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!
Course Main Course
Cuisine American, Italian
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings 12
Calories 226kcal

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.

Nutrition

Calories: 226kcal | Carbohydrates: 16g | Protein: 15g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 43mg | Sodium: 843mg | Potassium: 591mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1221IU | Vitamin C: 29mg | Calcium: 302mg | Iron: 2mg