This vegetable lasagna recipe is my favorite dish. This is the best vegetable lasagna recipe made with some vegetables, tomato sauce, and lots of mushrooms with ricotta cheese.

Anytime this veggie lasagna is easy to make and is made into fewer vegetables. The recipe is adaptable based on the vegetables available to you.

We have used spinach, mozzarella cheese, red bell paper, mushroom, ricotta cheese here, but different types of vegetables may work in their place.

If you are not a non-vegetarian eater then this vegetable lasagna recipe will change your mind. I’m sure about it. I made the best vegetable lasagna recipe.

This lasagna is vegetarian (of course), and is loaded with vegetables, spinach, and a simple tomato sauce. I definitely make a classic vegetable lasagna recipe suitable for holidays and weekends and my family loves it.

Five reasons to love this recipe:

1. You can easily adjust the vegetables to suit the season or your home vegetables (see recipe notes).

2. The sauce is originally made from red pasta sauce. You can use any sauce which is easily available in the market.

3. You use boil noodles and you don’t have to bother cooking them, just layer them.

4. I recommend ricotta and spinach, which have more protein and flavor and are beneficial for health.

5. You can also make this recipe gluten-free and/or vegetarian. See the recipe note for details.

The end result is a super flavorful, nutrient-dense, veggie-packed lasagna. This lasagna might not be the quickest weeknight option around, but it is a reasonably simple recipe that will absolutely satisfy your comfort food cravings.

How to store and reheat

Lasagna makes great leftovers! You can keep this lasagna in the refrigerator for at least 5 days.

Warm-up slices in the microwave, or in a 350 ° F oven, heat the entire lasagna (covered with foil) until the cheese is bubbly.

The vegetable sauce can be made in advance and should remain in your refrigerator for about 3 months and in your freezer for about three months.

We recommend using freezer-safe glass containers, or dual layers of freezer bags to store the sauce. To thaw, leave it in the refrigerator overnight.

You can refrigerate unbaked lasagna- Cover and assemble, but refrigerate the unleaded lasagna for 2 days.

When you cover, use parchment or wax paper between the lasagna and aluminum foil. Aluminum foil can react with tomatoes.

Baked lasagna also freezes well- Let it cool completely on a rack before freezing, and then wrap it very well with foil (we use two layers).

Defrost the frozen lasagna overnight in the fridge and then bake at 400 ° F for about 1 hour. (I prefer baking and then freezing the lasagna instead of freezing the uncooked lasagna.)

Cooking tips of Vegetable Lasagna recipe

  • Start by boiling the water for the noodles and defrosting the spinach.
  • Prep the mushrooms and cheeses while the water boils and spinach defrosts.
  • Use high-quality tomato sauce, such as this Muir Glen crushed tomatoes with basil.
  • You can prep this lasagna the night before, keep it covered in the fridge, and bake it the day you want to serve it.
  • tip to prevent condensation from building up on the underside of the lid during the 1-hour rest time, place a paper towel under the lid during the rest time.

For this recipe, you cut the bell peppers, zucchini, and mushrooms into very small pieces and roast them on the edges until they are nice and golden.

This caramelization brings a lot of flavors. Then, add the spinach to the pan and cook it for a few minutes so that it is not too thick.

Variations of Vegetables Lasagna Recipe

One thing I love so much about this vegetable lasagna recipe is that it is so easy to customize what we have at home (or the season).

You will need 4 to 5 cups of chopped vegetables to make this meatless lasagna. Here are some tips for vegetables you can use:

  • Zucchini and/or yellow summer squash, chopped
  • Mushrooms, chopped or torn into small pieces
  • no-sodomized diced tomatoes, undrained
  • Spinach, kale or other greens
  • Winter squash like butternut or delicata squash would be excellent for a fall-inspired lasagna. I’d peel and cube them.
  • Carrots, chopped or shredded
  • Bell peppers, fresh or roasted (I love adding roasted red peppers)
  • Eggplant that’s been cut into cubes

How to make Slow Cooker Vegetable Lasagna

1- Combine bell pepper, mushrooms, and spinach in a medium bowl. Combine pasta sauce, tomatoes, ricotta, and ½ cup Parmesan in a large bowl.

2-Spread 1 cup of the sauce mixture in a 6-qt. slow cooker. Place 3 noodles over the sauce, breaking them as needed to fit in one layer.

3-Spread another 1 cup sauce over the pasta. Layer on one-third of the vegetable mixture, 3 more noodles, and 1 cup sauce.

4- Sprinkle with ½ cup mozzarella. Continue layering one-third of the vegetables, 1 cup sauce, ½ cup mozzarella, and the remaining noodles.

5-Top with a final layer of the remaining vegetables, the remaining sauce, and the remaining 1 cup mozzarella.

6-Prepare hearty meals in just 30 minutes, then let your slow cooker do the work. Cover and cook on low for five hours.

7- turn off and unplug the slow cooker. Let the lasagna stand, covered, for 1 hour. Serve topped with the remaining 1/4 cup Parmesan and basil.now ready our dish vegetable lasagna recipe. enjoy with family.

A common question about Vegetable Lasagna recipe

Why is lasagna so good?

Talking about nutrition, it is a complete meal. It contains carbs, dairy, meat, and vegetables.

Lasagna alone can survive for months. Likewise to taste: it has something for everyone, whether someone likes the taste of the sauce

Is lasagna healthy or unhealthy?

Lasagna is quintessential comfort food, but there is nothing nutritious about white noodles layered with fatty ground meat and cheese rounds.

Fortunately, it is possible to indulge in this Italian favorite without serving more than 800 calories and more than a day of sodium and saturated fat a day.

Not Covering It While Baking?

If you leave your lasagna open in the oven, it will dry. Fight back with a foil-topped tray for a portion of baking time.

Once the lasagna is baked in half, remove the foil so that the top turns brown.

If once fully ripened, the top still looks yellow, turn on the broiler to help move things. But keep an eye on the casserole; It can burn quickly.

Being Stingy With the Layers?

If there are less than three layers, it is probably not a lasagna, ”says Morocco. There’s no need to go crazy – aim for somewhere between three and 1,000 – but to be sure one thing: You need to use a pan that’s enough to hold all of that gooey goodness.

Test Kitchen likes 13 “X9” casserole dishes. Bonus points for the glass, so you can see how things are coming as it bakes.

No-Boil Noodles Actually Taste Better?

We tested this dish with fresh, dried, and unbaked noodles and the results definitely shocked us: the fresh was too sweet when baked and the dried noodles were too thick.

We took a cue from this quick sausage and mushroom lasagna and went with no-boil noodles instead. They were thinner than the dried variety and absorbed the sauce well without the chutney.

Bonus: Before you wait to boil your dirty water or take the fish out of your noodles because they are a messy mess, a great relief.

Fresh Mozzarella Actually Makes a Difference?

Most lasagna dishes, like this top-rated sausage, cheese, and basil lasagna, use generously grated mozzarella. Most people only take a package of sliced ​​portion-skim mozzarella for this.

But while this variety certainly melts easily and every slice gives those delicious varieties of cheese, it doesn’t have a very rich dairy flavor.

Using fresh mozzarella adds flavor as well as texture, and using a thicker edge of a box grater makes it easier to grind a ball.

Parmesan, Herbs, and Eggs Are Ricotta’s Best Friends?

vegetable Lasagna recipe can be painstaking, no doubt, so the challenge was to come up with ways to save time without sacrificing taste.

We loved that this sausage, cheese, and basil lasagna made the call for the ricotta filling in the food processor.

Basil, eggs, and Parmesan rounded out the taste and texture of the ricotta. result? A filling that is creamy, herb, and absolutely delicious when baked.

Slow-Cooker Vegetable Lasagna recipe

Slow-Cooker Vegetable Lasagna recipe

This is the best vegetable lasagna recipe made with some vegetables, tomato sauce, and lots of mushrooms with ricotta cheese. Anytime this veggie lasagna is easy to make and is made into fewer vegetables.
Prep Time30 mins
Active Time6 hrs 30 mins
Total Time7 hrs
Course: Main Course, Side Dish
Cuisine: Italian
Diet: Vegan, Vegetarian
Keyword: lasagna, lasagna recipe, slow-cooker lasagna, vegetable lasagna
Yield: 8 servings
Calories: 345kcal
Author: recifit

Materials

  • 1 Pcs large red bell pepper, chopped
  • 4 oz. cremini mushrooms (about three large), chopped
  • 2 cups  packed baby spinach, coarsely chopped
  • 24 oz. jar low-sodium red pasta sauce, any flavor
  • 15 oz. can no-sodomized diced tomatoes, undrained
  • 15 oz. part-skim ricotta cheese
  • ¾ cups  freshly grated Parmesan cheese, divided
  • 8 oz. oven-ready lasagna noodles (about 9 total)
  • 2 cups  shredded part-skim mozzarella cheese
  • ¼ cups  chopped fresh basil

Instructions

  • 1- Combine bell pepper, mushrooms, and spinach in a medium bowl. Combine pasta sauce, tomatoes, ricotta, and ½ cup Parmesan in a large bowl.
  • 2-Spread 1 cup of the sauce mixture in a 6-qt. slow cooker. Place 3 noodles over the sauce, breaking them as needed to fit in one layer.
  • 3-Spread another 1 cup sauce over the pasta. Layer on one-third of the vegetable mixture, 3 more noodles, and 1 cup sauce. 
  • 4- Sprinkle with ½ cup mozzarella. Continue layering one-third of the vegetables, 1 cup sauce, ½ cup mozzarella, and the remaining noodles.
  • 5-Top with a final layer of the remaining vegetables, the remaining sauce, and the remaining 1 cup mozzarella.
  • 6-Prepare hearty meals in just 30 minutes, then let your slow cooker do the work. Cover and cook on low for five hours. 
  • 7- turn off and unplug the slow cooker. Let the lasagna stand, covered, for 1 hour . Serve topped with the remaining 1/4 cup Parmesan and basil.now ready our dish vegetable lasagna. enjoy with family.

Notes

Cooking tips of Vegetable Lasagna recipe

  • Start by boiling the water for the noodles and defrosting the spinach.
  • Prep the mushrooms and cheeses while the water boils and spinach defrosts.
  • Use high-quality tomato sauce, such as this Muir Glen crushed tomatoes with basil.
  • You can prep this lasagna the night before, keep it covered in the fridge, and bake it the day you want to serve it.
  • tip to prevent condensation from building up on the underside of the lid during the 1-hour rest time, place a paper towel under the lid during the rest time.
For this recipe, you cut the bell peppers, zucchini, and mushrooms into very small pieces and roast them on the edges until they are nice and golden.
This caramelization brings a lot of flavors. Then, add the spinach to the pan and cook it for a few minutes so that it is not too thick.
Nutrition fact-
PER SERVING(1cup each) •CAL-344, •CARBS-37g (3g fiber, 9g sugars), •FAT-12g (7g sat. fat), •PROTEIN-21g, •CHOL-41mg, •SODIUM-423mg

Did you make this?
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