One of the moms in my daughter’s playgroup shared this slow cooker veggie lasagna recipe. She got it from a magazine 5 years ago and now it’s a family favorite.
I was thrilled because the veggie lasagna I used to make is tasty but time-consuming. I really think I like this one better. It’s pretty amazing actually.
I started the prep work at 2:45 pm and turned the slow cooker on at 3:08. But I’m pretty slow so you probably could get it done in 15 minutes. The only downside is it’s in the slow cooker for 3 hours so it might not work for a work day. I think it’s perfect for a Saturday or Sunday or an at-home weekday.
Directions (with pictures)
Remove ½ cup mozzarella cheese. Set aside.
In a bowl, combine remaining mozzarella, ricotta, eggs, Parmesan and ½ teaspoon salt.
Cook carrots in microwave for 2 minutes. Stir into cheese mixture and set aside.
In a separate bowl, stir remaining ½ teaspoon salt into zucchini.
Spray Crock Pot with cooking spray.
Spread 1/3 sauce on bottom. Gently break 2 noodles to fill and cover bottom (this part will be hard for you neat freaks — just remember it turns out in the end)
Spread 1 cup cheese mixture over the noodles. Top with 1 cup shredded zucchini. Top with 2/3 cup marinara sauce.
Repeat with a second layer (2 noodles, 1 cup cheese mixture, 1 cup shredded zucchini and 2/3 cup marinara sauce).
Add a third layer of noodles and top with remaining cheese mixture and zucchini only.
Top with noodles and remaining marinara sauce, then sprinkle with the reserved ½ cup mozzarella.
Cook on High for 3 hours. Let stand 15-20 minutes before serving.
- 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)
- 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.
- 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 coverbottom . - 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). - Add a third layer of noodles and top with remaining cheese mixture and zucchini only. Top with noodles and remaining marinara sauce, then sprinkle with the reserved 1 cup mozzarella.
- Cook on High for 3 hours. Let stand 15-20 minutes before serving.
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Thank you for posting. I cannot wait to try it out.
looks delicious. I have an enormous crockpot, wonder if I should double the recipe? I made a double batch of white chicken chili that was gross and I was disappointed! I try never to double up on a new recipe, but the huge crock is a problem. (I have two already, and no room for a third 🙂
The recipe didn’t say what size to use. I used a 4-quart crockpot. It will probably work okay in a larger size. It might be done sooner though. Let me know how it turns out!
Crock pot lasagna is simply heartwarming for me. There’s this homey feel, more like a countryside feel, every time we’re having this dish at our table. And of course, it’s so easy to cook. You can just forget about it after you’ve set it up. You can prepare your dessert or attend to your other chores while it’s cooking.
This looks fabulous! I am definitely going to try it. Did you use regular noodles or the no-bake lasagna noodles?
Oops .. just saw your note on no-boil noodles. Never mind!! I guess it’s too late to be reading blogs anyway.
Fantastic! Just made it for my slightly veggie-phobic husband, who is on his 2nd portion!!
Looks yummyyyy. Can’t wait to try it. I hope my kids with be fooled by the veggies mixed in there and gobble it down!! Always trying to find recipes with hidden veggies. Thanks again for posting this 🙂
If they like lasagna they’ll eat it….veggies and all!
Thanks for posting this. I tried this two weekends ago. My kids loved it! Especially my 28 month old boy! I froze the leftovers , but it didn’t reaheat too well, it was a bit soggy. If you have any tips for freezing this dish , let me know. Thanks again!
Zohraa 🙂
Glad your family liked it — this is one of my favorite slow cook recipes. I’ve never tried to freeze this recipe so can’t give any suggestions. Actually, I do little freezing but will after we move and have more space (so should be blogging more about it in the future!).
I made this for dinner tonight and it was really good! I misread the recipe and used no boil noodles, but it still turned out well in about half the time.
That is so funny. I made it the same night you did. Glad to hear the no boil noodles work too!
I am going to try either this or the spinach one this week, can’t decide yet!
I made this for my fussy husband and 3 kids and they couldn’t get enough! I’m trying to cut down the amount of meat my family eats, and this was a very filling and satisfying dinner. Definitely something I will be making again. Very delicious! My slow cooker tends to cook pretty quickly, so I turned it down to low after 90 minutes, but other than that, I followed the recipe exactly. Thanks for the awesome recipe.
Are we suppose to squeeze out the liquid of the zucchini? Or just shredd it up and use it?
Thanks,
Mary Ann
I didn’t squeeze out the zuchini and the noodles weren’t quite as firm as I would like, so I would probably squeeze it out the next time I make it. There is plenty of liquid from the sauce to cook the noodles.
I usually don’t squeeze out the zucchini. Sorry would have responded earlier but having some computer trouble.
This is a great recipe and in fact I planned to make it for my family again this week so it was neat to see it posted again. My husband and son are not big veggie fans but will eat this one. It’s so easy too, I just need to pop home at lunch and throw it together and it’s ready for supper on a busy weeknight! BTW, Pre-prepping the veggies helps save time.
I added some fire roasted diced tomatoes to the cheese mixture and this recipe was very good also thought about adding red pepper flakes to marinara but thought about it after I had everything in slow cooker but next time I make it I think I will add it just to give a little bite. Thanks for recipe
Glad it turned out. I’ve recently added black beans to the bean mixture and it turned out great!
This sounds like a great recipe. Although, I really need a dish I can cook on a work day. Do you think it will still work on Low for 6 hrs instead of High? Any suggestions to make it work?
I think it depends on your slow cooker. If it runs low in terms of heat, low for 6 hours is probably fine. If you have a timer you could switch it to warm too.
How do I print this recipe????
I just updated that post with the print option. I hope you enjoy it!
Do you have nutrition information for this recipe? I’ve made it several times & love it!
No I don’t but will put that on the to-do list and reply to you when I do it. Thanks!
Hi Maryann, tried your recipe in the crock pot this week. Made it with vegan mozzarella, vegan parmesan, and vegan ricotta, minus eggs, as well…’cause we’re vegan…lol…It worked like a charm! I wanted anyone else who was vegan that it was possible, and it will be just as delicious! Thank you for sharing your recipe! The family loved it!
Looks delicious. Thanks for recipe! I must try do this.