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** Slow Cooker Veggie Lasagna with Alfredo

Slow Cooker Veggie Lasagna with Alfredo

  • Cooking Time:

    4–5 Hours on LOW
  • Servings:



1 Small Red Onion, chopped
3 c. Fresh Baby Spinach
1 T. Minced Gar­lic
2 c. Shred­ded Car­rots
1 Zuc­chi­ni
8 oz. Mush­rooms, chopped
14.5 oz. Diced Toma­toes, drained
1 T. Ital­ian Sea­son­ing
1 tsp. Gar­lic Pow­der
1 Egg
15 oz. Whole Milk Ricot­ta Cheese
2 T. Dried Pars­ley
1/2 tsp. Fresh­ly Ground Pep­per
9 Lasagna Noo­dles
3 c. Shred­ded Moz­zarel­la Cheese
1/2 c. Whole Milk
2 c. Alfre­do Sauce

One of my favorite foods is lasagna! This is my go-to recipe for lasagna in the sum­mer.  It’s not as heavy as the tra­di­tion­al dish PLUS it’s a great way to use up some sum­mer veg­gies.  Sub any veg­eta­bles you’d like in this deli­cious dish!

  1. Place onions in a skil­let over Medi­um heat and sauté with the gar­lic.
  2. Add Spinach and cov­er pan with lid. Stir once or twice then recov­er with lid.
  3. Cut zuc­chi­ni in half length­wise and thin­ly slice.
  4. In a sep­a­rate bowl, com­bine zuc­chi­ni, car­rots, toma­toes, and chopped mush­rooms.
  5. Stir in sautéed spinach, onion and gar­lic.
  6. Sprin­kle Ital­ian Sea­son­ing over veg­gies and stir well. Set veg­eta­bles aside.
  7. Whisk togeth­er Alfre­do sauce with milk in a small bowl.
  8. In anoth­er bowl, com­bine ricot­ta cheese, egg, gar­lic pow­der, pep­per and pars­ley.
  9. Grease a 6-Quart Slow Cook­er with non-stick spray.
  10. Make 3 lay­ers with ingre­di­ents in this order: 1/2 c. alfre­do sauce, 3 noo­dles (break to fit), 1/3 of the ricot­ta mix­ture, 1/3 of veg­gie mix­ture, and 1 c. of moz­zarel­la.
  11. After the 3rd lay­er, pour the rest of the alfre­do sauce on top of lasagna.
  12. Cov­er and Cook on LOW for 4–5 Hours.

Serve warm with fresh bread and a green sal­ad.

Hap­py Crock­ing!

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

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AnnCrock Pot GirlLeAnn HansonMarcy Recent comment authors
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This looks tasty but call­ing it lighter than tra­di­tion­al lasagne is a pret­ty big stretch — it’s a fat and calo­rie bomb!

LeAnn Hanson
LeAnn Hanson

I am won­der­ing if any­one has tried shrimp or crab meat in this recip­ie? I love shrimp alfre­do, and since the sauce used is alfre­do I was just won­der­ing if this receipe could me adapt­ed to a seafood lasagna?.?.


Do you use oven ready lasagna noo­dles or reg­u­lar?

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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