Slow-Cooker Vegetarian Lasagna

November/December 2011

Your rating: None Average: 3.5 (1004 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.

37 Reviews for Slow-Cooker Vegetarian Lasagna

Wow! Suprising...

I began prepping & putting this lasagna together before reading reviews. I only had larger sized cloves of garlic, so there was maybe twice the amount than the recipe calls. I also chose to use crushed tomatoes with basil for flavoring. I also added about a tablespoon of red pepper flakes for more heat. While putting the lasagna together, I believe I may have put less pasta than called for because I was still left with 1/4th of my box. Those are the only "accidental changes" I did to it. I made this in my 5.5qt crock pot. After finishing, I began reading the reviews and worried my lasagna would be soupy since I didn't do the adjustments suggested. At the beginning (I cooked it 4 hours on low), it was a little watery. With my spatula, I pushed down on my layers and let the liquid come up the sides a bit. I only did this twice during the cooking time. In the end? It came out perfect! I was able to easily cut and pull out a slice. Each serving was all gone in 5 minutes. I love that I'll be able to adjust this around and add or take out ingredients whenever I want to switch it up a bit!

quick to prep, easy, fast cook time, versatile
Easy/Healthy/ Tastes Great

I just added some oregano and the flavor was great. It is a little soupy initially it but just let the liquid drain to the bottom. Leftovers seem to "firm up" nicely when heated in the microwave. The first time I made it was for a vegetarian friend. The second time Imade it I added meatballs on the side.

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)

No comments

Anonymous wrote 3 years 41 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 43 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!


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