Slow Cooker Vegetable Lasagna Recipe
Vegan vegetable lasagna layered with sauce, noodles, and dairy-free cheese, slow-cooked to tender perfection.
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
Instructions
- Sauté onion and garlic in olive oil until fragrant, about 3 minutes.
- Layer 3 noodles in slow cooker base, spread marinara sauce evenly.
- Add sautéed onion, garlic, zucchini, squash, mushrooms, and spinach on noodles.
- Spread ½ cup vegan ricotta over veggies, then sprinkle ½ cup mozzarella.
- Repeat layers twice more, finishing with sauce and mozzarella on top.
- Cover and cook on low for 4 hours until noodles are tender.
- 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.