Veggie Lasagna – Slow Cooker Meals – Weelicious

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Slow Cooker Veggie Lasagna written recipe

2 cups zucchini, broccoli, cauliflower, mushrooms and/or spinach
1 15 oz container ricotta cheese
1/2 cup parmesan cheese, grated
1 tablespoon dried italian herbs
1/2 teaspoon garlic powder
1 teaspoon kosher salt
1 large egg
1 25 oz jar pasta sauce
1 box lasagna noodles (uncooked)
2 cups mozzarella cheese, grated
1. Place the vegetables in a food processor and pulse to roughly chop.
2. Place the ricotta, parmesan cheese, herbs, garlic powder, salt and egg in a bowl and stir to combine.
3. Pour half of the pasta sauce in the bottom of a crock pot.
4. Place a layer of noodles on top of the sauce, covering the entire surface, breaking the noodles to fit the pot.
5. Layer half of the ricotta mixture on top of the noodles, followed by 1 cup of the chopped vegetables and then one cup of mozzarella cheese.
6. Repeat with another layer of noodles, followed by the remaining ricotta mixture and the chopped vegetables.
7. Pour the remaining pasta sauce on top of the lasagna and top with the remaining cup of the grated cheese.
8. Cook on low for 4 hours.
9. Serve.


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Video by Mike Ervin
Music by Bethany Weber


  1. More slow cooker recipes please! With 3 kids I’ve been run off my feet lately. School run, after school sports, homework, toddler etc… you get the picture!

  2. Catherine, your Veggie Lasagna looks so delicious. I´ve always been abig fan of your son Kenya. It´s amazing that he is vegetarian with only 10 years. I think that it´s a very intelligent little man with a huge personality.

    I love veggies but i love chicken, salmon ( burgers ejem….) too.

    Great recipe Cat!


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