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Slow Cooker Veggie Lasagna

Making lasagna in a slow cooker is the ultimate hack to a comforting vegetarian dinner. Squash replaces half of the lasagna noodles to increase the veggie quota.

Serves 10
Ready in 150 mins
Prep time 30 mins
Cooking time 120 mins
274 calories per serving


> 1 medium zucchini
> 1 medium yellow squash
> 1 (15 oz) tub fat-free ricotta
> 2 tbsp Italian seasoning
> 1 tbsp olive oil
> 2 (15 oz) cans no-salt-added tomato sauce
> 1/2 (16 oz) box lasagna sheets
> 1 (16 oz) bag reduced-fat mozzarella cheese
> 2 tbsp dried parsley (optional)


Cut the zucchini and squash lengthwise into ⅛-inch thick slices. Season with salt and pepper. In a small bowl, combine the ricotta and Italian seasoning. Season with salt and pepper.
Brush a 6- to 8-qt slow cooker with the oil. Add ½ cup tomato sauce to bottom of slow cooker. Layer 3 lasagna sheets to cover sauce, breaking noodles as needed. Top with ½ cup ricotta mixture and ¼ cup mozzarella. Cover with ½ cup tomato sauce and a layer of squash. Top with another ½ cup ricotta mixture and ¼ cup mozzarella. Repeat process, layering pasta and squash noodles with the mozzarella and tomato sauce.
Sprinkle remaining mozzarella over lasagna. Cover with lid and cook on high 2–2½ hours, until both the noodles and the squash are tender. Turn off slow cooker and let sit 30 min. Garnish with the parsley, if desired.

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