Slow-Cooker Vegetarian Lasagna Recipe

Lasagna is a beloved Italian classic, and this Slow-Cooker Vegetarian Lasagna recipe offers a delightful twist by omitting meat while retaining all the rich and savory flavors.

Layered with pasta, a luscious ricotta and spinach mixture, and a robust tomato sauce, this lasagna is a comforting and hearty dish that’s perfect for any occasion.

Let’s embark on a journey to create a flavorful and satisfying vegetarian lasagna using the convenience of a slow cooker.


For the Tomato Sauce

  • 1 can (28 oz) of crushed tomatoes
  • 1 can (14 oz) of diced tomatoes
  • 1 onion, finely chopped
  • 3 cloves of garlic, minced
  • 1 teaspoon of dried basil
  • 1 teaspoon of dried oregano
  • Salt and black pepper, to taste

For the Ricotta

  • 2 cups of ricotta cheese
  • 1 cup of frozen spinach, thawed and excess moisture squeezed out
  • 1 cup of shredded mozzarella cheese
  • 1/2 cup of grated Parmesan cheese
  • 1 egg
  • Salt and black pepper, to taste

For Assembling

  • 12 lasagna noodles, cooked according to package instructions and drained
  • 2 cups of shredded mozzarella cheese
  • Fresh basil leaves, for garnish (optional)

Steps to Make

Step 1

  • In a bowl, combine the crushed tomatoes, diced tomatoes, finely chopped onion, minced garlic, dried basil, dried oregano, salt, and black pepper.

Step 2

  • In another bowl, mix together the ricotta cheese, thawed and drained spinach, shredded mozzarella cheese, grated Parmesan cheese, egg, salt, and black pepper.

Step 3

  • Begin by spreading a thin layer of the tomato sauce on the bottom of your slow cooker to prevent sticking.
  • Place a layer of cooked lasagna noodles on top of the sauce.
  • Add a layer of the ricotta and spinach filling.
  • Repeat these layers until you’ve used all the ingredients, finishing with a layer of tomato sauce on top.

Step 4

  • Cover your slow cooker and set it to low heat.
  • Cook the lasagna for 4-6 hours until the noodles are tender and the flavors meld together.

Step 5

  • About 15-20 minutes before serving, sprinkle the remaining mozzarella cheese over the top layer of the lasagna.
  • Close the lid to allow the cheese to melt.

Step 6

  • Once the cheese is melted and bubbling, your Slow-Cooker Vegetarian Lasagna is ready to serve.
  • Garnish with fresh basil leaves for a burst of color and flavor.


Slow-Cooker Vegetarian Lasagna is a delicious and convenient way to enjoy the classic Italian comfort food with a meatless twist.

Layers of pasta, creamy spinach and ricotta filling, and a rich tomato sauce combine to create a comforting and satisfying dish that’s perfect for family dinners or gatherings.


Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach. Simply blanch it, chop it, and squeeze out any excess moisture before adding it to the filling.

Can I prepare this lasagna ahead of time?

Yes, you can assemble the lasagna the night before and refrigerate it. Cook it in the slow cooker when you’re ready to enjoy.

Can I use no-boil lasagna noodles?

Yes, you can use no-boil lasagna noodles if you prefer. Just make sure to add some extra sauce to prevent them from drying out.

Can I freeze leftover lasagna?

Absolutely! Freeze any remaining lasagna in individual portions or as a whole dish. Thaw and reheat as needed.

What other vegetables can I add to this lasagna?

Feel free to add sautéed mushrooms, bell peppers, or zucchini to customize your lasagna with additional flavors and textures.