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Slow-Cooker Veggie Lasagna

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Created by Julia
Updated Oct 21, 2025
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Cooking lasagna in a slow cooker is a genius time-saver. The liquid from the veggies and sauce provides enough moisture to cook the noodles—no need to splurge on no-boil pasta. Assemble it in the morning, and come home to a fully cooked, ready-to-eat showstopper. Now, about this lasagna! It may be meatless, but it’s definitely not short on flavor. Whether you’re cutting back on meat, adding more veggies, or just want a fresh, satisfying cooking project, this one delivers. With seasoned ricotta, melty cheese, a rose-pink sauce, and loads of vegetables, it’s worth the effort. Layering takes time—it’s lasagna, after all, and a tall one at that. But it’s a beauty, with impressive layers and a fresh, robust taste.

Recipe Ingredients

Here are ingredients you’ll need to make Slow-Cooker Veggie Lasagna.

Ricotta: A classic creamy cheese for lasagna. Whole milk is our choice, but part-skim works.

Frozen Spinach (Thawed): Squeeze out as much water as possible to prevent soggy lasagna. Using paper towels or clean tea towels to wring out the spinach will help. Spinach should be dry for the best results.

Marinara: Use any marinara you like. You’ll need about 2 cups—roughly 2/3 of a standard 24-ounce jar.

Alfredo Sauce: Any jarred Alfredo does the trick. If you can only find a 15-ounce jar, that’s fine.

Lasagna Noodles: Use regular noodles and add them dry. The veggies provide enough moisture to cook them perfectly. Depending on the shape and size of your slow cooker, you may not use the whole 16 oz box, but it's best to have the full amount on hand to ensure you have enough as you are likely to use at least 2/3 of the box.

Roasted Red Peppers: Find these near the pickles, packed in water. Drain and pat dry before layering. Buy sliced or roughly chop whole ones before adding.

Mozzarella: Use low-moisture mozzarella, whole or part-skim. Pre-shredded is a timesaver!

Other Ingredients You’ll Need: An egg, salt, pepper, Italian seasoning, garlic powder, onion powder, zucchini, Parmesan.

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How to Make Slow-Cooker Veggie Lasagna

Here’s a quick look at how to make this slow-cooker lasagna. Follow the recipe for more detail!

1. Season the Ricotta

Mix the ricotta with seasonings, spinach, and the egg.

2. Mix the Sauce

Mix together the marinara sauce and the Alfredo sauce to get a rosy pink sauce.

3. Layer the Lasagna

Add sauce to the bottom of the slow cooker; then, begin layering the lasagna. Create 3 identical layers, using all of the vegetables and ricotta mixture. Finish with a final top layer of noodles, sauce, mozzarella, and Parmesan.

4. Slow Cook the Lasagna

Cover and cook on Low for 4 hours.

5. Rest and Enjoy

When the lasagna has finished cooking, let it rest for 30 minutes to 1 hour. This is the perfect time to prep a side of crescent rolls. Slice and serve!

How to Store (and Reheat) Slow-Cooker Veggie Lasagna

If you have leftover lasagna, here’s how to store it.

Refrigerator

Transfer any leftovers to an airtight food storage container, and refrigerate for 3 to 4 days. Refrigerate within 2 hours of serving.

Freezer

Cool lasagna for about 30 minutes before storing. Transfer to an airtight food storage container or resealable freezer bag. Freeze for up to 2 months.

Reheating

Thaw any frozen portions in the refrigerator before reheating.

To reheat, place the lasagna in a baking dish, and cover tightly with foil. Heat in a 350°F oven for 15 to 20 minutes for a small portion, or 25 to 30 minutes for a larger portion, until hot. The center of the lasagna should register at least 165°F (use a food thermometer). 

Alternatively, heat in the microwave on Medium-High for 2 to 3 minutes or until the lasagna is at least 165°F (use a food thermometer).

Slow-Cooker Veggie Lasagna

  • Prep Time 60 min
  • Total 5 hr 30 min
  • Ingredients 15
  • Servings 8
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Ingredients

  • 1 tub (15 oz) whole milk ricotta cheese
  • 8 oz frozen chopped spinach (from 10-oz bag), thawed, squeezed to completely drain (about 3/4-1 cup once drained)
  • 1 egg
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons black pepper
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 cups marinara sauce
  • 1 jar (16 oz) Alfredo sauce (about 2 cups)
  • 1 box (16 oz) uncooked lasagna noodles, divided
  • 2 medium zucchini, thinly sliced, divided
  • 1 jar (16 oz) sliced roasted red peppers, drained and patted dry, divided
  • 4 cups shredded mozzarella cheese (16 oz), divided
  • 1/2 cup grated Parmesan cheese

Instructions

  • Step 
    1

    In a large bowl, mix together the ricotta, squeezed spinach, egg, salt, pepper, Italian seasoning, garlic powder, and onion powder. Set aside.

  • Step 
    2

    In a medium bowl or large liquid measuring cup, mix together the marinara and Alfredo sauces until combined.

  • Step 
    3

    Spray the bottom of a 6-quart (or larger) slow cooker. Add 3/4 cup of sauce to the bottom of the slow cooker and spread to cover the bottom.

  • Step 
    4

    Start layering the lasagna. Add a layer of noodles over the sauce, breaking them to fit the shape of the slow cooker and trying to cover as much of the sauce as possible (it’s ok if they overlap a little). Add 1/3 of the ricotta mixture (about 1 cup) over the noodles and spread gently to cover. Add about 1/3 of the zucchini slices over the ricotta, then distribute about 1/3 of the red peppers on top. Top the vegetables with about 1/4 of the mozzarella (about 1 cup), distributing it evenly. Use a ladle or a spoon to dollop about 3/4 cup of sauce over the cheese.

  • Step 
    5

    Repeat this layering pattern two more times, using all of the ricotta mixture and vegetables.

  • Step 
    6

    To form the top layer, add a final layer of noodles on top of sauce. (You may not use all the noodles.) Spread the remaining 1 cup of sauce on top of the noodles and top with the remaining mozzarella. Sprinkle with Parmesan cheese.

  • Step 
    7

    Slow cook the lasagna, covered, on Low for 4 hours, until the noodles are tender and the center of the lasagna registers 165°F on an instant-read thermometer.

  • Step 
    8

    Turn off slow cooker, and let lasagna rest at room temperature for 30 minutes to 1 hour before slicing and serving. Remove the cover in the last 15 minutes of resting to avoid accumulation of too much condensation.

Nutrition

No nutrition information available for this recipe
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