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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
Cook 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
Servings: 8 servings
Calories: 345kcal
Author: recifit


  • 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


  • 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.


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

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