Slow-Cooker Vegetarian Lasagna

November/December 2011

Your rating: None Average: 3.5 (945 votes)

Sure, the slow cooker’s great for stews and soups, but it also happens to make a mean lasagna! In this ingenious slow-cooker recipe, all you have to do is chop your veggies, then layer the ingredients (raw) into the crockpot. Serve with: Garlic bread and a green salad.

35 Reviews for Slow-Cooker Vegetarian Lasagna

Thanks to Reviews!

I have a small crock pot, so I halved the recipe.
Thanks to the reviews below, I was able to make some adjustments, and the results were super tasty!
Because folks said it was soupy, I drained the tomatoes. I also made the first layer of sauce very minimal.
To solve the blandness problem, I put in more than twice the recommended amount of garlic, and heaping tablespoon of italian seasoning, and a heaping teaspoon of red pepper flakes to the sauce.
I added some turkey pepperoni to the veg mixture. And I was not shy with the cheese.
Like I said, the result was amazing. And so easy to make. Definitely doing this again!

Comments (2)

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Anonymous wrote 3 years 25 weeks ago

I used 1 cup brown rice

I used 1 cup brown rice layered 1/4 cup at a time and added boiled chicken breast and it was fabulous.

Anonymous wrote 3 years 27 weeks ago

oops I meant 2 tablespoons of

oops I meant 2 tablespoons of italian seasoning


Keep in mind when preparing this that theres alot of moisture in raw veggies (especially the mushrooms and zucchini) which is adding to the liquid content. If you want to use these veggies, pre-cooking them would help and then you can add seasoning to them as well as in the sauce. And really - what lasagna doesn't have lots of garlic?!

Quick to assemble and crock pot friendly,

Thanks a million to everyone who left reviews!
After reading them, I decided to drain my tomatoes and add a significant amount of seasoning. I used over twice the garlic, about 7 tblspoons of italian seasoning, and one tablespoon of the crushed red pepper. I added some turkey pepperoni to the veg mix, and didn't skimp on the cheese.
It tasted magnificent!

Just okay...

I was a little disappointed by this. I followed the receipe to a "t", but didn't think it tasted all that great. It was just "okay"...probably won't make this again.

Relatively easy to make, low calorie, freezes well, makes 8 BIG servings
Easy way for lasagna

I always make lasagna in the oven using uncooked noodles- this just takes the oven out of the equation. Nice to know it really does work, making lasagna in the slow cooker. I agree with others, mine came out a bit soupy in the bottom. Also, it was a bit bland (and I even thought ahead and added "Italian seasoning" herbs to the tomatoes). So, I definitely think, as others have said, this is a great Base recipe- add the veggies you love, and if it's even easier to use canned/jarred pasta sauce, go for it. Just make sure all the noodles are covered with the sauce.

No oven needed, easy to pull together

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