Name: Slow Cooker Vegetable Lasagna
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 9 sheets No-boil lasagna noodles; 24 oz Marinara sauce; 15 oz Ricotta cheese; 1 large Egg; 2 cups Mozzarella cheese, shredded; 0.5 cup Parmesan cheese, grated; 1 medium Zucchini, thinly sliced; 2 cups Fresh baby spinach; 1 medium Red bell pepper, diced; 1 tsp Dried oregano

"This rustic slow cooker vegetable lasagna is a comforting masterpiece featuring layers of tender pasta, rich marinara, and a medley of fresh garden vegetables. Perfectly melted cheeses bind everything together for a hands-off meal that tastes like it spent all day in a traditional Italian oven."

Ingredients

Qty	Item
9 sheets 200 g	No-boil lasagna noodles
24 oz 680 g	Marinara sauce
15 oz 425 g	Ricotta cheese
1 large 50 g	Egg
2 cups 225 g	Mozzarella cheese, shredded
0.5 cup 50 g	Parmesan cheese, grated
1 medium 200 g	Zucchini, thinly sliced
2 cups 60 g	Fresh baby spinach
1 medium 150 g	Red bell pepper, diced
1 tsp 2 g	Dried oregano

How to Make Slow Cooker Vegetable Lasagna

In a medium bowl, combine ricotta cheese, egg, 1/4 cup parmesan, and dried oregano.

Spread 1/2 cup of marinara sauce at the bottom of the slow cooker to prevent sticking.

Place a layer of dry lasagna noodles over the sauce; break them to fit the shape of the pot.

Spread a layer of the ricotta mixture, followed by a layer of zucchini, spinach, and bell peppers.

Sprinkle with a portion of mozzarella cheese and top with more marinara sauce.

Repeat layers until all ingredients are used, ending with a generous layer of mozzarella and parmesan on top.

Cover and cook on High for 3-4 hours or Low for 6-7 hours until noodles are tender.

Turn off the heat and let the lasagna sit for 15-20 minutes before serving to help it set.

·
Don't overcook or the noodles may become mushy.
·
Squeeze excess moisture from fresh spinach to prevent a watery lasagna.
·
For a golden top, carefully place the slow cooker ceramic pot under a broiler for 2-3 minutes after cooking (if oven-safe).
·
Add a pinch of red pepper flakes to the ricotta for a subtle spicy kick.

Frequently Asked Questions

Can I use regular lasagna noodles?

Yes, but no-boil noodles work best as they absorb the moisture from the sauce and veggies without pre-cooking.

Can I add meat to this recipe?

Absolutely, cooked ground beef or turkey can be layered with the sauce if you aren't looking for a vegetarian meal.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days.

Is this recipe freezer-friendly?

Yes, you can freeze individual cooked slices for easy meal prep. Reheat in the oven or microwave.

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