Vegetarian 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!
As a busy mom, I’m always searching for new ways to create fast, fun and easy meals that my family will eat. However, achieving this without compromising flavor and nutrition can be challenging. That’s why my slow cooker continues to be my best friend when cooking. I know there is alot of Instant Pot love out there but at this point, I’m still Team Slow Cooker. (What are you?) In this veggie lasagna recipe, I simply layer all of the ingredients in the slow cooker, turn it on, and forget about it until dinner time.
Vegetarian Slow Cooker Veggie Lasagna
The beauty of this vegetarian Slow Cooker Veggie Lasagna 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 this blog post for Shipt, I discuss the main reason many people pass on making veggie lasagna–namely, it can be too runny. I’ve taken a few precautionary steps to avoid this issue that I would love for you to try (for a hint, see below!)
3 Tips to Avoid Runny Slow Cooker Veggie Lasagna
- Salt the zucchini to help draw out moisture before cooking.
- Let the lasagna sit for about 30 minutes to reabsorb some of the moisture.
- Use no-bake lasagna noodles to absorb extra liquid.
More Slow Cooker Recipes
Do you have a favorite slow cooker recipe to share? I love this Kale, Lentil and Sausage Slow Cooker Soup! 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.
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