Slow Cooker Veggie Lasagna [Recipe]
Prep time
Cook time
Total time
Serves: 8
  • 8-ounce package shredded mozzarella cheese, divided
  • 15 ounces part-skim ricotta cheese
  • 2 large eggs
  • ¼ cup Parmesan cheese, grated
  • 1 tsp. salt, divided
  • ½ tsp. garlic powder
  • 1 cup carrots, shredded
  • 3 cups zucchini, shredded and firmly packed
  • 26-ounce jar roasted garlic marinara sauce
  • 8-10 regular lasagna noodles (not no-boil)
  1. Remove 1 cup mozzarella cheese. Set aside. In a bowl, combine remaining mozzarella, ricotta, eggs, Parmesan, garlic powder, and ½ teaspoon salt. Cook carrots in microwave for 2 minutes. Stir into cheese mixture and set aside.
  2. In a separate bowl, stir remaining ½ teaspoon salt into zucchini. Spray Crock Pot with cooking spray. Spread ⅓ sauce on bottom. Gently break 2 noodles to fill and cover bottom.
  3. Spread 1 cup cheese mixture over the noodles. Top with 1 cup shredded zucchini. Top with ⅔ cup marinara sauce. Repeat with a second layer (2 noodles, 1 cup cheese mixture, 1 cup shredded zucchini and ⅔ cup marinara sauce).
  4. Add a third layer of noodles and top with the remaining cheese mixture and zucchini only. Top with noodles and remaining marinara sauce, then sprinkle with the reserved 1 cup mozzarella.
  5. Cook on High for 3 hours. Let stand 15-20 minutes before serving.
Recipe by Maryann Jacobsen at