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Lazy Slow Cooker Veggie Lasagna

Lazy Slow Cooker Vegetable Lasagna

Busy people know it can be a pain to cook meals.

Especially the parents out there.

It’s difficult to get hardy, healthy meals on the table when you are getting home from work, have to get the kids to soccer practice, and of course homework. I really dislike homework.

I have days where I’m out of the house early, run errands, meet clients, run back to our family business, bolt home only to bolt back out to teach Zumba class.

Sometimes I’m home for one whole hour before I leave the house again.

When my days are crazy, and there are many, food has to be prepared to have left overs so I can eat it again the next day or pull it from the freezer, or it better be made in the slow cooker.

I simply don’t have time to make meals with multiple dishes on a good day never mind my busiest times.

One of the dishes I prepare… ok that’s a lie, I ask my husband to make it for me… is vegetarian lasagna.

He’ll make two batches, and we freeze the second in individual portions so I can grab and go.

When I make lasagna, I take a different approach. One that doesn’t require me to be home for the cooking.

I make Lazy Lasagna!

Slow Cooker Veggie LasagnaI make it right in the slow cooker.

Layer the ingredients in the morning, cook that baby all day, and come home to our family meal all ready to go.

Get ready for the easiest vegetarian lasagna ever!

Lazy Slow Cooker Veggie Lasagna
 
Cook time
Total time
 
By:
Recipe type: Slow Cooker
Ingredients
  • 3 x 398mls (14oz) cans of unsalted tomato sauce
  • 3 Tbps Italian Seasoning
  • 9-12 whole grain lasagna noodles (This will depend on your slow cooker)
  • 3 cups of ricotta cheese
  • 2 cups broccoli – chopped
  • 2 cups spinach – chopped
  • 2 cups of kale – chopped (or use 4 cups of spinach)
  • 1 cup of onion – diced
  • 1 garlic glove - pressed
  • 2 cups of mozzarella cheese
  • Grated Parmesan cheese for topping
  • Fresh parsley for topping – optional
Instructions
  1. In a small bowl, combine the 3 cans of tomato sauce and Italian seasoning. Mix thoroughly. Set aside.
  2. Chop all vegetables and mix them in a bowl together.
  3. Grease the bottom of your slow cooker.
  4. Spread about ½ cup of the tomato sauce mixture to the bottom of the slow cooker.
  5. Begin creating your first layer by breaking the lasagna noodles so they fit and cover most of the bottom of the slow cooker. Don’t expect it to look pretty.
  6. Cover the noodles with about a third of the ricotta.
  7. Follow with a third of each in order: the veggies, more sauce, cheese, and another layer of noodles.
  8. You will do this 2 more times ending up with 3 layers total. Save a small amount of sauce and cheese for on top.
  9. Finish with a layer of noodles on the top, covered with a thin layer of sauce and a small amount of mozzarella.
  10. Cover and cook on low for 5-6 hours. When it’s finished, let the lasagna sit for at least one hour on the warm setting or turn the slow cooker off. This allows for any final moisture to be absorbed. You may end up with runny lasagna if you skip this step.
  11. After the lasagna has sat for an hour, scoop and serve.
Notes
Do not expect the lasagna to look pretty like when you cut a baked one. It won’t. It’s called “lazy” for a reason.
I have made this in a regular slow cooker (Crock Pot brand) and in an InstaPot. The Crock Pot was a bit more crispy on the edges but still super yummy. The InstaPot was perfect.
This recipe requires a large slow cooker.
You can prep the broccoli and onion the night before, but do not prechop spinach/kale as it will wilt.

Make this recipe with any vegetables you prefer. This version was inspired by Pinch of Yum, but I found I needed more vegetables than what was in the original recipe, plus I made a few more tweaks to suit my preferences.

So go on… Be lazy!

Vegetarian slow cooker lasagna

Get the slow cooker out and enjoy making some Lazy Slow Cooker Veggie Lasagna.

Love,
Karen

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