• Facebook
  • Twitter
  • Pinterest
  • Instagram
  • YouTube
  • RSS

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
Save RecipeSave Recipe
Recipe Image


  • 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.

Subscribe To Our Newsletter

Subscribe To Our Newsletter

Join our Community of Cooks!

Receive our weekly newsletter and be the first to know about new seasonal recipes, tips from chefs, dietitians and food writers - and contests!

Yay! You're signed up to our mailing list and will be receiving your first recipe soon.

Powered byRapidology