Have you ever made lasagna in your slow cooker? Up until the last few months, I was completely skeptical about the idea. I get a lot of use out of my slow cooker, especially on busy weekdays, but for pasta? I wasn’t so sure.
Now, I’m a convert. The slow cooker makes the process really simple: no boiling noodles, and no need to worry about making neat layers. It’s especially nice during the summer, since there’s no need to turn on the oven.
Before assembling this slow cooker lasagna, you will need to first cook some veggies (summery favorites like zucchini, eggplant, corn and tomatoes) in a skillet to cook off some of the liquid and keep your lasagna from being watery. Then you'll spread a thin layer of sauce in the bottom of the slow cooker and top with several uncooked lasagna noodles, breaking them as needed to fit. I like to overlap the edges just a bit, but there’s no need to be perfect and fill every little crevice with a noodle.
The rest is easy: layers of veggies, sauce, noodles and cheese, just like a normal lasagna. The final layer includes a bit of panko breadcrumbs, which will help make the top slightly crunchy.
I recommend checking the lasagna at the 3 ½ hour mark, to see if the pasta is tender. Don’t overcook the noodles—no one likes mushy lasagna!
This post was originally published on August 4, 2014.
Recipe
Ingredients
- 1 ½ tablespoons olive oil
- 1 onion chopped
- 1 large zucchini chopped
- 1 small eggplant cut into ½-inch chunks
- 2 large ears corn kernels removed
- 1 pint cherry tomatoes halved
- 1 clove garlic minced
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper flakes
- 2 ½ cups canned tomato sauce
- 12 uncooked lasagna noodles
- 1 ⅓ cups shredded mozzarella cheese
- ⅓ cup shredded parmesan cheese
- ⅓ cup panko breadcrumbs
- Fresh chopped basil for serving
Instructions
- Set a large skillet over medium heat. Add in the olive oil. When hot, cook the onion in the oil for 2 to 3 minutes, until it starts to soften. Add in the zucchini, eggplant, corn, tomatoes, garlic, salt and red pepper flakes. Cook for 7 to 9 minutes, until the veggies are tender. Remove from the heat, taste and season with additional salt and red pepper flakes if needed.
- Spread ½ cup of the sauce in the bottom of your slow cooker. Top with a layer of three lasagna noodles, breaking them as needed to fit. Using a slotted spoon, top with ⅓ of the vegetable mixture, then ½ cup of the sauce and ⅓ cup of the mozzarella cheese. Repeat this process two more times -- noodles, vegetables, sauce, cheese. End with a final layer of noodles and the remaining ½ cup of the sauce. Sprinkle the top with the remaining ⅓ cup mozzarella, the parmesan and panko.
- Cover and cook on low for about 3 ½ to 4 hours, until the noodles are cooked through. Turn off the slow cooker and let sit uncovered for 20 to 30 minutes before serving. This will let the lasagna set so you can cut it easily and it will hold its shape. Sprinkle the top with fresh basil before serving.
tina Muir says
Oooooh you should definitely add this to meatless monday! This looks amazing, what a brilliant idea! So yummy!
Ashley Jennings says
Thanks Tina!
marcie says
Just the photo of the veggies in that slow cooker make my mouth water -- I'm definitely trying this! I love the no-boil lasagna thing, and no oven in the summer is a must! 🙂
Ashley Jennings says
I'm so lazy about boiling lasagna noodles - I'll do anything to avoid it!!
Alexis @ Hummusapien says
Serious drool happening. I love love love the idea of making lasagna in the slow cooker, espesh one loaded with summer's bounty! Pinning!
Ashley Jennings says
Thanks Alexis! I've been cramming tons of summer veggies into just about everything these days! 🙂
JulieD says
This looks so good! I have to try it!!
Ashley Jennings says
Thanks Julie!
Kelly says
Such a great idea to make this in the slow cooker! Love all the summer veggies in here too - it looks amazing!
Ashley Jennings says
No oven in the summer can be sooo nice! 🙂
Megan says
This looks delicious! The colors of all the different veggies are gorgeous. So glad I found your blog (Pinterest). It has been tough for me to get the support to eat more veggies and less/no meat so any recipe that is fulfilling to the tummy, but also the eye, is a win for me! Thanks for sharing an easy veggie lasagna!
Ashley Jennings says
Thanks so much Megan! It's a great way to get a bunch of veggies in one dish! And I'm with you - I love pretty looking food! 🙂
Maureen says
Just made this and wow is it good! Thank you so much for a great recipe!
Ashley Jennings says
So happy to hear it Maureen! 🙂
Jena says
Turned out very dry on top. I think it needs more sauce on the top noodles.
Ashley Jennings says
It's a great recipe to play around with to your own preferences - you can definitely add more sauce to get it to your own taste!
Diane Kiriaji says
Well, leave it to me to not read til the end. I did use no boil noodles because that's what I had in the house. Hope I didn't spoil it!!
Ashley Jennings says
Hi Diane! It should be okay - I would just start checking it a little earlier - I'm thinking around the 3 hour mark to see if the noodles are done!
Diane says
Oh thx! I'll let you know!
Lindsey says
I also accidentlly used the no boil noodles. Mine turned out grew it was just done faster, took about 2 1/2 hours. Thanks for a great recipe !
Ashley Jennings says
So glad you enjoyed it Lindsey! And thanks for sharing the cook time with the no-boil noodles!
Susanna Mikkelson says
How many calories are in the veggie lasagna?
Ashley Jennings says
Hey Susanna - we don’t calculate calorie counts as they can vary by different brands of ingredients, substitutions, etc. But you can plug it in here to get a general idea: https://www.caloriecount.com/cc/recipe_analysis.php
Joanne says
This is a TOTAL gamechanger! I will never look at lasagna-making the same way again, that's for sure!
Ashley Jennings says
Thanks Joanne! It's so nice not to have to turn on the oven! Especially right now with all the humidity!
Russell from Chasing Delicious says
Such a delicious lasagna! Yum!
elly says
What about all the water from the eggplant and Zucchini? Doesn't it come out all watery? How can I prevent that - i would love to make this. Thx.
Ashley Jennings says
Nope! Since you are cooking the veggies in a skillet first to get rid of the excess moisture, you don't need to worry about that. That step prevents it from getting all watery!
Carly says
I cannot wait to make this tonight! Since corn is no longer in season, I think I'm going to swap it out for delicata squash. Just wondering if anyone has tried to incorporate fresh ricotta in this recipe? It's hard for me to imagine an awesome lasagna without it, but I also can't see how it would hold up in a slow cooker for 3 hours. Any ideas?
Ashley Jennings says
Hi Carly! I haven't used the ricotta in this particular recipe but I have added it to other lasagnas that I've made in my crockpot. I've never had any problems with it in the slow cooker - always tastes great 🙂
Janet says
I just made this, but substituted canned pumpkin mixed with almond milk for the tomato sauce. For the vegetables I used zucchini, onions and spinach. Daiya mozzarella cheese and no boil whole wheat noodles. It was excellent! Thank you for the recipe inspiration!
Ashley Jennings says
So glad you enjoyed it Janet! Love the sound of your version!
Barb says
Hi Looks great, but how long if you cook it on low? Working 8 hrs , most crockpot recipes are for short periods of time 🙁 Thanks
Barb says
sorry just read instructions so I guess this would have to wait until weekends
Ashley Jennings says
Hey Barb! Unfortunately, yes, I would wait. Even on low this cooks pretty "fast" in the crockpot!
Theresa @DearCreatives says
I can't wait to try making this in the summer, keeping the heat down in the house. Pinned for later. Thanks for the recipe
Ashley Jennings says
Thanks Theresa! Hope you enjoy!
Richard says
What size slow cooker was used to make this recipe?
Ashley Jennings says
Hi Richard, I use a 6 1/2 quart slow cooker!
Bunny Devenere says
This was amazing. Didn't miss the meat at all.
Ashley Jennings says
So glad to hear you enjoyed it Bunny! Thanks for letting us know!
Dan says
Used this recipe as inspiration today. Wound up out of the house longer than expected so yes the noodles were soft. I added slices of large portobello mushrooms as well and it turned out great. The mushrooms slices help to satisfy the meat eaters and keep the veggie fans happy too.
Next time I'll set the timer to achieve firmer noodles but thanks for the inspirational recipe.
Ashley Jennings says
Glad to hear you enjoyed it!
Janine says
Hi Ashley, have you ever tried out Cocktail canned tomatoes? They are so good. Such a pretty and nice recipe. xoxo Janine
Ashley Jennings says
I haven't! And thank you!
Nate Tolbert says
This recipe is amazing, and I much prefer the veggie lasagna to boring meat lasagna! I added Brussel Sprouts and Spinach in place of the eggplant. It is going to be my go to recipe.
Lorraine Carpenter says
For those who added spinach....how much and did you sauté it with the other vegies, or put it in raw?
Heather says
Even my kids devoured this! Delicious! Thanks for the recipe, and the crock pot tips. I used no-boil noodles and cooked on high for just over 2 hours before letting it sit for a short while to set up. Perfect!
Carrie Sparks says
I got an enormous zucchini from a friend and found this along with a few other recipes to use it up (still have some zucchini left! ?) I did add mild Italian sausage since I'm not a vegetarian and it is AWESOME!!! The prep does take some time but worth it. I'd like to try with portobellos next time too! Thank you!
Hannah says
I've made this so many times and have loved it! I was hoping you could also provide instructions if I wanted to use an oven for a last minute meal?