Slow Cooker Veggie Lasagna is comforting, healthy, easy and most importantly, delicious! Plus, it isn’t runny like many veggie lasagnas. This is definitely a family fave! PIN THE IMAGE ABOVE TO ALWAYS HAVE ON HAND!!

Today I partnered with Shipt to share one of my favorite go-to slow cooker recipe on their website, Slow Cooker Veggie Lasagna. The beauty of this recipe is that it is loaded with vegetables (even half of the lasagna noodles are zucchini “noodles”) and tastes delicious. If you struggle with your children eating veggies, try this lasagna and see how they do. I love that it includes zucchini, tomatoes, spinach and onions but is also loaded with traditional lasagna favorites like cheese, basil and tomato sauce.


On the Shipt blog post, I discuss the main reason many people pass on making veggie lasagna–it can be too runny. I’ve taken a few precautionary steps to avoid this issue. First, salting the zucchini helps to draw out moisture before cooking. Also, letting the lasagna sit for about 30 minutes to reabsorb some of the moisture is key. For the third trick, make sure to check out the blog post!


Slow Cooker Veggie Lasagna

Here are the ingredients you need to get started:

1 medium zucchini
1 24-oz jar of high quality tomato sauce
2 eggs
8 oz low fat cottage cheese
8 oz part skim milk ricotta cheese
1 ¼ cup mozzarella cheese
¼ tsp pepper
½ tsp garlic powder
½ tsp Italian seasoning
9- 12 no boil lasagna noodles
2 cups fresh spinach, coarsely chopped
1 small diced yellow onion
Fresh basil for garnish (optional)

Go to the Shipt blog for the step-by-step instructions and pictures to learn how to make. Plus, if you live in a city where Shipt delivers, they already have the grocery list ready for you! All you have to do is click!


Do you have a favorite slow cooker recipe to share? With new years resolutions and cold weather, everyone is asking for comforting, healthy and easy meals. This slow cooker veggie lasagna certainly fits the bill so I hope you’ll try it and let me know what you think.