One-pot lasagna takes on a new meaning with this easy-to-cook slow cooker recipe. Double the batch and freeze for a quick dinner later.

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Slow Cooker Veggie Lasagna

Amber Gray
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Entree & Main Dishes
Servings 8
Calories 490 kcal


  • 2 tablespoons olive oil
  • 1 pint mushrooms chopped
  • 1 green bell pepper seeded, chopped
  • 1 large sweet onion finely chopped
  • 3 cups baby spinach chopped
  • 1 pound 2% cottage cheese
  • 2 cups plus 1/2 cup shredded mozzarella cheese, divided
  • 1/4 teaspoon salt
  • 1 26 oz. jar low-sodium pasta sauce
  • 2 large zucchini sliced ¼-inch thick
  • 8 ounces no-boil whole wheat lasagna noodles


  • Heat oil in large skillet over medium-high heat; add mushrooms, peppers, onions and spinach, and cook 5 minutes, or until water evaporates.
  • Mix cottage cheese, 2 cups mozzarella cheese and salt in mixing bowl.
  • Assemble lasagna in slow cooker as follows: ⅓ of pasta sauce, single layer noodles, ⅓ of cooked vegetables, single layer zucchini and ⅓ of cottage cheese mixture. Repeat for another 2 layers. Sprinkle ½ cup mozzarella cheese on top.
  • Cook on low 5 hours, or until noodles and zucchini are tender.


Calories: 490kcalCarbohydrates: 50.81gProtein: 31.17gFat: 16.32gCholesterol: 51mgSodium: 379mgFiber: 4.64g
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