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Slow Cooker Veggie Lasagna

Freezer Meal: Slow Cooker Veggie Lasagna

Spend a little time on the weekend assembling the ingredients for this delicious veggie lasagna and have two dinners worth in your freezer ready to go!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6
Calories 518kcal


  • 1 medium zucchini
  • 1 medium yellow squash
  • 4 oz mushrooms
  • 1 bell pepper I used half a red and half a yellow
  • ½ medium yellow sweet onion diced
  • 2 cloves garlic minced
  • 14.5 oz can diced tomatoes drained
  • 2.5 cup shredded mozzarella cheese
  • ½ cup Parmesan cheese
  • 15 oz container Ricotta
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • teaspoon pepper
  • pinch red pepper flakes
  • 23 oz jar pasta sauce
  • 15 oz can tomato sauce our just use additional pasta sauce
  • ½ pound about 9 or 10 lasagna noodles


  • Chop zucchini, squash, mushrooms and pepper into small bite sized pieces
  • Add to large bowl with onion, garlic and drained diced tomatoes
  • In another bowl mix together ricotta, parmesan, one cup of mozzarella and seasonings until well combined
  • Add cheese mixture to veggie bowl along with spaghetti sauce and tomato sauce
  • Toss together until well combined
  • Divide equally into two labeled large freezer bags and place in freezer until ready to use
  • Thaw in fridge overnight up to 24 hours
  • Place one cup of sauce on bottom of large oval crock
  • Break 2-3 noodles to fit to form the first noodle layer
  • Add another cup of sauce and noodles, repeat
  • Pour remaining sauce over top and cover with additional 1 ½ cups cheese
  • Cover and cook on high for around 3 hours or low for 5-6
  • Let sit uncovered for 30 minutes with heat off, then slice and serve


Calories: 518kcal | Carbohydrates: 49g | Protein: 30g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 78mg | Sodium: 1726mg | Potassium: 1211mg | Fiber: 6g | Sugar: 14g | Vitamin A: 2305IU | Vitamin C: 57.1mg | Calcium: 553mg | Iron: 4.1mg