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

1. Salt the zucchini to help draw out moisture before cooking.
2. Let the lasagna sit for about 30 minutes to reabsorb some of the moisture.
3. 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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Vegetarian Slow Cooker Veggie Lasagna

• Author: Holley Grainger
• Prep Time: 30 minutes
• Cook Time: 3 hours
• Total Time: 3 hours, 30 min
• Yield: 6-8 servings 1x
• Category: Main Dish, Dinner
• Cuisine: Italian

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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!

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Ingredients

• 1 large zucchini
• Salt
• 1 24- oz jar of high quality tomato sauce
• 2 large eggs
• 8 oz lowfat cottage cheese
• 8 oz part skim milk ricotta cheese
• 11/4 cup shredded mozzarella cheese (divided)
• 1/2 tsp garlic powder
• 1/2 tsp dried Italian seasoning
• 1/4 tsp ground black pepper
• 9–12 no-boil lasagna noodles
• 2 cups fresh spinach (stems removed and coarsely chopped)
• 1 small yellow onion (diced)

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Instructions

1. With a very sharp knife slice the zucchini length wise into long, thin (¼-inch strips). Spread slices on a layer of paper towels and sprinkle generously with salt to remove excess moisture. Let sit for 15-30 minutes then rinse under cold water to remove excess salt. Pat dry.
2. Coat a 6-quart slow cooker with cooking spray. Pour ½ cup tomato sauce into the bottom of the slow cooker.
3. In a small bowl, mix together eggs, cottage cheese, ricotta cheese, garlic powder, Italian seasoning and pepper.
4. Create the first “layer” of the lasagna by layering 3 sheets of lasagna noodles on top of the tomato sauce in the slow cooker. You may need to break them in half to fit. Top the lasagna noodles with 1/4 of the cottage cheese mixture, 1/4 of the chopped spinach, 1/4 of the chopped onions, and ¼ cup mozzarella cheese.
5. Make the second layer by layering ½ cup tomato sauce, 4 slices of zucchini, 1/4 of the cottage cheese mixture, 1/4 of the chopped spinach, 1/4 of the chopped onions, and ¼ cup mozzarella cheese.
6. Create the third layer by layering ½ cup tomato sauce, 3 sheets of lasagna noodles. You may need to break them in half to fit. Top the lasagna noodles with 1/4 of the cottage cheese mixture, 1/4 of the chopped spinach, 1/4 of the chopped onions, and ¼ cup mozzarella cheese.
7. Add the fourth layer by layering ½ cup tomato sauce, 4 slices of zucchini, 1/4 of the cottage cheese mixture, 1/4 of the chopped spinach, 1/4 of the chopped onions, and ¼ cup mozzarella cheese.
8. Make the final layer by layering ½ cup tomato sauce, lasagna noodles, remaining tomato sauce, and ½ cup mozzarella cheese.
9. Cover the slow cooker and cook on HIGH for 2 to 3 hours or until the cheese is melted and the noodles are tender. Turn off the slow cooker and let sit for 30 minutes before serving to set up. (Lasagna may be runny if you skip this step.) Garnish with fresh basil.

Notes

Be sure to turn off the slow cooker at the end of cooking and let the lasagna sit for 30 minutes before serving. This is the best way to ensure it won’t be runny.