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slow cooker veggie lasagna

Slow cookers seem to make the nights go smoother. Dinner is ready when you get home, which is great after a busy day. Veggie lasagna makes this night even better, packed with peppers, zucchini, spinach, mushrooms and we can’t forget about the cheese, it’s a fan favourite!

Slow Cooker Veggie Lasagna
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  • 2 Tbsp. olive oil
  • 2 cups mushrooms, chopped
  • 1 cup Red Sun Farms® bell peppers, seeded, chopped
  • 1 large onion, finely chopped
  • 3 cups spinach, chopped
  • 1 lb. 2% cottage cheese
  • 2 cups + ½ cup shredded mozzarella cheese, divided
  • ¼ tsp. salt
  • 1 jar (26 oz.) pasta sauce
  • 8 oz. no-boil whole wheat lasagna noodles
  • 2 large zucchini, sliced ¼-inch thick


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

Thank you to our partner Red Sun Farms for generously sharing this recipe with us.