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Lasagna is one of my very favorite meals, but it takes so long to make. Boiling the noodles, cooking the meat, and making the cheese mixture; it’s a lot of steps and even more dirty dishes. So I created this simple lasagna recipe that takes only 10 minutes of hands-on work. Slow Cooker Vegetarian Lasagna is easy, cheesy, and totally delicious. Your family is going to be asking for it every week!
Ingredients for Vegetarian Slow Cooker Lasagna
Use oven-ready noodles for super fast prep.
- onion powder
- garlic powder
- spaghetti sauce
- grated Parmesan cheese
- oven ready lasagna noodles (I found these at Walmart and they make prep so easy, but if you can’t find them, you can boil your own pasta)
- ricotta cheese
How to Make Vegetarian Slow Cooker Lasagna
I tried to keep the prep for this lasagna as simple as possible, so I just layer everything straight in the slow cooker!
To start out, whisk together the seasonings in a small bowl and set aside.
Grease the slow cooker super well so that the lasagna doesn’t stick to the sides.
For the first layer, pour half a jar of spaghetti sauce in the bottom of the slow cooker. Place about two and a half of the oven-ready noodles over the sauce. Spread about one cup of ricotta cheese evenly over the noodles, then sprinkle with about 1/3 of the seasoning mixture in an even layer over the cheese. Sprinkle about 1/4 cup of parmesan on top.
Repeat the layering process until you run out of ingredients. You should get about 3 layers. If you have any parmesan cheese left, just sprinkle it all on top.
Cover the slow cooker with a lid and cook for 4-5 hours on LOW. Depending on the slow cooker, your lasagna might cook faster or slower than mine, so check about every hour for the first couple of hours, and then more frequently. You don’t want to overcook the noodles and have them turn into mush. Scoop into bowls, serve, and enjoy!