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**Slow Cooker Veggie Lasagna

Slow Cooker Veggie Lasagna

  • Cooking Time:

    5 hours
  • Servings:



2 T. olive oil
2 onions, diced
3 garlic cloves, minced
2 - 6oz. cans tomato paste
3 - 15oz. cans tomato sauce
1 1/2 tsp. each - salt & pepper
1 1/2 c. sliced mushrooms
1 tsp. dried oregano
1 large container ricotta cheese
4 c. Fresh spinach
1/2 cc. grated parmesan cheese
Up to 2 boxes of no-boil lasagna noodles, uncooked
16 oz. shredded mozzarella cheese

Slow Cooker Veggie Lasagna is a delicious vegetarian recipe that can easily be modified to incorporate your favorite veggies.  It is best made in a larger, oval slow cooker but you can adjust to fit the size you have on hand.  PS: Any leftovers are even better the next day!

  1. Place olive oil, onions and garlic in a sauce pan over medium heat.
  2. Cook until tender and onions are slightly opaque – about 3 minutes.
  3. Add mushrooms, oregano, salt & pepper and cook for another 3 minutes, stirring often.
  4. Add tomato paste and mix well.
  5. Add tomato sauce, stir and cook sauce stirring occasionally for until heated through (about 7 minutes).
  6. Remove pan from the heat and set aside.
  7. Using a large slow cooker, pour enough sauce to just cover the bottom.
  8. Add two layers of lasagna noodles (can break them to fit)
  9. Spread noodles with half of the ricotta cheese and salt & pepper.
  10. Add two layers of lasagna noodles.
  11. Cover noodles with half of the remaining sauce and sprinkle with half of the mozzarella cheese.
  12. Add two layers of lasagna noodles.
  13. Spread noodles with the remaining ricotta cheese.
  14. Cover the cheese with spinach and salt & pepper.
  15. Add two layers of lasagna noodles.
  16. Cover noodles with the rest of the sauce and then the remaining mozzarella and parmesan cheese.
  17. Cover and cook on High for 5 hours.
  18. Let lasagna sit for 10 minutes to set before serving.
Serving suggestion: Serve with mixed green salad and garlic toast.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!



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10 years ago

Jenn – is 5 hours on high really needed for the Veggie Lasagna? It smells delicious but (in the last hour) is also smells a little burnt (the cheese). I know all slow cookers are different. But 5 hours on high seems like a lot?

10 years ago

I’m trying this recipe as I leave this comment. The recipe calls for spinach though there is no instruction in the directions on how/when to add it!

10 years ago

Oops! Found it! Sorry!

9 years ago

These lasagna recipes look good but they are so high in sodium I am reluctant to try them. do you have any low sodium lasagna recipes for the crock pot?

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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