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Close-up shot of summer slowcooker veggie lasagna topped with parsley in a bowl

Summer Slow-cooker Veggie Lasagna

  • Author: Leannda Cavalier
  • Total Time: 47 minute
  • Yield: Serves 8-10 1x



For the cheese mixture

  • 16-oz container full-fat ricotta cheese
  • 1 large egg
  • 1 cup finely shredded parmesan cheese
  • 1 teaspoon Italian spices
  • ¼ cup minced shallots
  • 2 cups spinach or other baby greens, cut into thin ribbons
  • 1 small zucchini, quartered lengthwise and sliced thin
  • 2 cups finely chopped baby bella mushrooms or portobello mushrooms

For the tomato sauce

  • 2 28-oz cans whole tomatoes, in juice, no salt added*
  • 3 cloves garlic, crushed and minced
  • ¼ cup fresh basil, cut into thin ribbons
  • ½ teaspoon fresh rosemary, minced (or ¼ dried rosemary, crushed)
  • Pinch of red pepper flakes
  • 1/2 teaspoon coarse kosher salt
  • Freshly ground black pepper to taste

For the lasagna 

  • 1 Tablespoon good quality extra virgin olive oil
  • Tomato sauce mixture
  • Cheese mixture
  • 15 lasagna noodles (about 12 oz)
  • 4 ½ cups full-fat shredded Italian cheese blend or mozzarella, divided

Special equipment

  • 6-quart (or larger) slow-cooker


For the cheese mixture

  1. Combine ricotta, egg, shredded parmesan, Italian spices and shallots in a large mixing bowl.
  2. Stir in spinach, and mix until evenly distributed.
  3. Stir in zucchini and mushrooms until mixture is even.

For the tomato sauce

  1. Drain tomato juice into a large mixing bowl.
  2. Crush the tomatoes into the bowl by hand (I explained this method in post above if you need it).
  3. Add the garlic, basil and red pepper flakes, salt and pepper, then stir to combine

For the lasagna

  1. Pour olive oil in slow-cooker and use a brush or paper towel to coat the bottom and sides
  2. Pour 1 ½ cups tomato sauce mixture in and spread to cover the bottom evenly.
  3. Lay five noodles over the sauce mixture, breaking as needed to cover as much sauce as possible. I find laying them lengthwise and breaking to cover the corners works best.
  4. Carefully spoon half of the cheese filling over the noodles and spread to cover, packing it down firmly and cover with 1 ½ cups of the tomato sauce mixture.
  5. Sprinkle 1 ½ cup of the Italian cheese blend over the sauce evenly.
  6. Add another layer of noodles, cheese filling, sauce and Italian cheese blend.
  7. Add the last five noodles, and remaining sauce. Reserve last cup of Italian cheese blend in the refrigerator for serving.
  8. Place lid on and cook on low for 4-6 hours OR on high for 2-3 hours.
  9. Take the lid off and spread remaining shredded Italian cheese blend on top. Turn off heat, replace lid, and let sit for 45 minutes to allow the noodles to absorb the juices.***
  10. Serve warm!


  • *You can always use pre-crushed or diced canned tomatoes and skip the tomato-crushing step. I personally prefer the rustic and varied texture of hand-crushed tomatoes.
  • Hand-crushing tomatoes is messy no matter how careful you are! Move anything you don’t want tomato splattered on at least four feet away.
  • ***In the picture above you can see a small amount of cooking liquid around the edges of the lasagna. That’s from all the veggies, and it’s the result of not letting it rest for 45 minutes. It’s not pretty, but it’s delicious—plus, it means the noodles are more firm because they haven’t soaked all the liquid up. If you let it sit, the noodles absorb all that extra liquid, meaning less sits on the plate, and the layers are easier to keep together, more like a traditional lasagna. To me it’s a toss-up in terms of taste, but letting it rest is definitely more aesthetically pleasing in the end.
  • Cheatsheat for the layer breakdown, going in order from the bottom to the top:
    1. 1 ½ cups tomato sauce
    2. 5 noodles
    3. Half of the cheese filling
    4. 1 ½ cups tomato sauce
    5. 1 ½ cup shredded Italian cheese blend
    6. 5 noodles
    7. Half of the cheese filling
    8. 1 ½ cups tomato sauce
    9. 1 ½ cup shredded Italian cheese blend
    10. 5 noodles
    11. Remaining sauce
    12. (After it’s finished cooking) 1 ½ cup shredded Italian cheese blend
  • Prep Time: 20 minutes
  • Cook Time: 4-6 hours
  • Category: Dinner
  • Method: Slowcooking
  • Cuisine: Italian American

Keywords: summer slowcooker veggie lasagna, slowcooker lasagna, veggie lasagna, lasanga, slowcooker pasta, vegetarian slowcooker meals