Slow Cooker Easy Vegetable Lasagna Recipe

slow cooker easy vegetable lasagna recipe
  • Yield: 6 serving plates
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 5:00 h
  • Ready In: 5:10 h

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    8 g
  • Cholesterol

    33 mg
  • Sodium

    982 mg
  • Carbohydrate

    31 g
  • Fiber

    4 g
  • Calcium

    414 mg

Slow cooker easy vegetable lasagna recipe. Italian vegetable lasagna cooked in a slow cooker. Very healthy and delicious recipe! This tasty recipe adapted from

If you like to cook vegetables in a slow cooker, you may also like to cook Alfredo Green Beans:

Slow Cooker Alfredo Green Beans Recipe

Green beans with vegetables, Alfredo pasta sauce, and Parmesan-flavor croutons cooked in 4-quart (4 L) slow cooker.

Makes 8 servings

Please note: the ingredients for this recipe are completely different from easy vegetable lasagna recipe.

Ingredients: 2 (9 oz (270 ml) each) packages frozen cut green beans, thawed, 2 medium red bell peppers, seeded and chopped,10 oz (300 ml) jar refrigerated light Alfredo pasta sauce, 1 large yellow onion, peeled and chopped,  8 oz (240 ml) can sliced water chestnuts, drained, 1/4 teaspoon garlic salt, 1/2 cup (125 ml) Parmesan-flavor croutons, slightly crushed

Instructions: Lightly grease your slow cooker with nonstick cooking spray. In a large mixing bowl, combine thawed green beans, chopped red bell peppers, Alfredo sauce, chopped yellow onion, Waterchestnuts, and garlic salt. Mix well, then transfer vegetable mixture to the greased slow cooker.

Cover cooker and cook on low-heat setting for 2½-3 hours.

Turn off slow cooker and open the lid. Using a slotted spoon, remove cooked vegetables and beans from the slow cooker and transfer to serving plates. Sprinkle with crushed croutons. Serve hot.

Still looking for slow cooker recipes? We have a huge collection of slow cooker recipes, enjoy it!

Slow Cooker Easy Vegetable Lasagna Recipe


  • 2 cans (8 oz (240 ml) each) tomato sauce with basil, garlic and Otomato sauce with basil, garlic and oreganoregano
  • 14½ 0z (435 ml) can diced tomatoes with basil, garlic, and oregaon, undrained
  • 1/2 pound (240 ml) part-skim ricotta cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 dry lasagna noodles, uncooked
  • 1/2 pound (240 g) sliced fresh mushrooms
  • 6 oz (180 g) package baby spinach leaves
  • 2 cups shredded Mozarella cheese


Step 1

Lightly grease 4-quart (4 L) slow cooker with nonstick cooking spray.

Step 2

In a medium mixing bowl, combine tomato sauce and undrained tomatoes. Stir well and set aside. In a small mixing bowl, combine ricotta and seasoning. Mix well and set aside.

Step 3

Spread 3/4 cup (180 ml) of tomato mixture over bottom of the slow cooker. Layer 3 lasagna noodles over the tomato mixture, breaking noodles to fit, then top with 3/4 cup (180 ml) of tomato mixture and and 3 remaining lasagna noodles, breaking to fit. Top with 3/4 cup (180 ml) tomato mixture, mushrooms, spinach, ricotta cheese mixture and 1 cup mozzarella cheese. Pour remaining tomato mixture over lasagna noodles.

Step 4

Cover slow cooker and cook on low-heat setting for 5-6 hours or until noodles are cooked through. Turn off slow cooker and open the lid. Sprinkle with remaining 1 cup (250 ml) Mozarella cheese. Cover the slow cooker and allow to stay for 5 minutes or until cheese melts.

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