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Slow Cooker Vegetable Lasagna Recipe

Vegan vegetable lasagna layered with sauce, noodles, and dairy-free cheese, slow-cooked to tender perfection.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 9 no-boil lasagna noodles vegan
  • 2 cups marinara sauce
  • 1 medium zucchini sliced
  • 1 medium yellow squash sliced
  • 1 cup chopped mushrooms
  • 1 cup spinach leaves
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 ½ cups vegan ricotta or blended tofu
  • 1 ½ cups vegan shredded mozzarella
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Fresh basil for garnish optional

Method
 

  1. Sauté onion and garlic in olive oil until fragrant, about 3 minutes.
  2. Layer 3 noodles in slow cooker base, spread marinara sauce evenly.
  3. Add sautéed onion, garlic, zucchini, squash, mushrooms, and spinach on noodles.
  4. Spread ½ cup vegan ricotta over veggies, then sprinkle ½ cup mozzarella.
  5. Repeat layers twice more, finishing with sauce and mozzarella on top.
  6. Cover and cook on low for 4 hours until noodles are tender.
  7. Let sit 10 minutes before serving, garnish with fresh basil if desired.

Notes

Nutritional Values (Per Serving)

  • Calories: 320
  • Total Fat: 10g
  • Saturated Fat: 2g
  • Carbohydrates: 42g
  • Fiber: 6g
  • Protein: 14g

Vitamins and Minerals (Per Serving)

  • Calcium: 25%
  • Iron: 15%
  • Vitamin A: 18%
  • Vitamin C: 12%
  • Folate: 10%

Additional Notes/Tips to Enhance Flavor

  • Use fresh herbs like oregano or thyme to boost flavor.
  • Swap veggies based on season or preference for variety.
  • Let it rest after cooking for cleaner slices.
  • Add crushed red pepper flakes if you want to play with fire.
  • Double the recipe for crowd-pleasing leftovers.