Winter Crock-Pot Recipes: Vegetable Lasagna

winter-crock-pot-recipes-vegetable-lasagna Credit: CC BY 2.0/jeffreyw/flickr

Nothing screams "winter" like lasagna. Once you make lasagna in the slow cooker or Crock-Pot, you might never go back to the traditional oven-baked method. Tailor it to your tastes by using whatever veggies you love, or make a meaty version by swapping the vegetables out for some ground beef or sausage. Once you have the basics of this winter recipe down, you'll be amazed at the different ways you can switch things up. You'll also be amazed by how quick and easy it all comes together. Bonus: You don't have to pre-cook the noodles.



1.Spray the inside of the slow cooker with cooking spray, or brush it with a generous amount of olive oil.

2. Add the olive oil to a large saute pan and heat it over medium heat. Add the onions. Cook them for about five minutes, stirring every now and then until the onions are slightly golden.

3. Stir in the garlic and cook for another minute, or until the garlic is fragrant before adding the tomatoes.

4. Simmer the tomato mixture for about 10 minutes. Meanwhile, combine the ricotta, egg, mushrooms, kale, squash and zucchini in a bowl.

Assembling the Lasagna:

1. Add about 1 to 1 1/2 cups of tomato sauce to the bottom of the slow cooker.

2. Arrange five uncooked noodles over the sauce, breaking them to fit if needed.

3. Spread half of the ricotta and vegetable mixture over the noodles. Add another one to 1 1/2 cups of sauce on top of that, followed by one cup of mozzarella.

4. Add a second layer of uncooked noodles, pressing them down lightly. Add the other half of the ricotta mixture, sauce and another cup of mozzarella.

5. For the last layer, add the remaining lasagna noodles. Cover as much of the layer below as possible before topping it with the remaining sauce and the third cup of mozzarella.

6. Place the lid on the cooker. Cook the lasagna for four hours on low, or two hours on high. Allow the lasagna to stand for about one hour before slicing and serving it alongside a crisp salad and crusty bread.


  • 15 uncooked lasagna noodles
  • 28-ounce can fire-roasted tomatoes
  • 1 small zucchini, diced
  • 1 small yellow squash, diced
  • 2 cups Lacinato kale, roughly chopped
  • 2 cups sliced mushrooms
  • 4 minced garlic cloves
  • 1 cup diced onion
  • 16-ounce container ricotta
  • 1 egg, lightly beaten
  • 2 tablespoons extra virgin olive oil
  • 3 cups shredded mozzarella