Slow cooker vegetarian lasagna-rootsandcook.

Slow cooker vegetarian lasagna

Easy slow cooker vegetarian lasagna. I am a huge fan of slow cooker lasagnas because they are so easy to make.

Lazy lasagna or slow cooker lasagna as I like to call it. Super easy to make and it was about time to make a vegetarian version of it.

Slow cooker vegetarian lasagna-rootsandcook.
Slow cooker vegetarian lasagna

Looking for more Slow Cooker recipes?

Fish, legumes, meat, summer recipes… yes you can cook all kind of recipes on the slow cooker.

Do you need inspiration?

Lentil lasagna?

You can also make the lasagna version of this lentil pie, add canned lentils together with all the vegetables to the slow cooker. Do not forget the spices. It is absolutely delicious.

Can I use different vegetables?

Yes of course, this lasagna is perfect to use all those leftover vegetables in your fridge. Those that are too little to make a whole recipe but perfect to use in this lasagna.

Slow cooker vegetarian lasagna

Recipe by Enara ParraCourse: Main Dish, Slow CookerCuisine: VegetarianDifficulty: Easy


Prep time


Cooking time




  • Filling
  • 100 g onion, chopped

  • 2 garlic cloves, chopped

  • 1 carrot, chopped

  • 200 g red and green bell pepper

  • 45 g celery stalk, chopped

  • 180 g zucchini, chopped

  • 120 g aubergine, chopped

  • 400 g mushrooms, chopped

  • 300 g tomato sauce

  • 1/2 cup red wine

  • Optional: 2 dry shiitake mushrooms, soaked in 1/2 cup water for 2-3 hours

  • 2 tablespoon olive oil

  • Salt

  • Pepper

  • 1/2 teaspoon cinnamon powder

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon dry thyme

  • Bechamel sauce
  • 350 ml milk

  • 30 g unsalted butter

  • 40 g all-purpose flour

  • Salt

  • Nutmeg

  • Grated cheese

  • 6 lasagna noodles, uncooked


  • Heat 1 tablespoon of olive oil in a large pan over high heat.
  • Stir in the vegetables in batches, first the chopped onion, garlic, celery and carrot. Sauté for 1-2 minutes and transfer to the slow cooker.
  • Repeat the process with the rest of the vegetables. Sauté for 1-2 minutes and add them to the slow cooker.
  • Pour the red wine to the hot pan and cook for 2 minutes. Transfer to the slow cooker.
  • Add the tomate sauce, spices: cinnamon, oregano and thyme. Chop and stir in the shiitake mushrooms and the soaking water. Stir to combine. Cover with the lid and cook for 4 hours on HIGH.
  • Bechamel sauce:
  • When the filling in almost ready: Heat the butter on a medium size pot over medium heat.
  • When it melts, add the flour and whisk quickly. Cook for 1 minute and add ¼ of the milk, whisking constantly. Add another ¼ of the milk and keep stirring. Add the rest of the milk, a pinch of salt, pepper and nutmeg, and boil over low heat until the sauce thickens. About 4-5 minutes. Set aside.
  • Assembly
  • When the filling in ready: Break each lasagna noodle into 2 pieces.
  • Take 4 pieces and submerge them into bottom of the slow cooker using a wooden spoon.
  • Take another 4 pieces and repeat but this time submerge them until the middle of the filling.
  • Take the last 4 pieces and place them on top of the filling.
  • Pour the bechamel sauce over the last lasagna noodle layer and sprinkle with the grated cheese.
  • Cover with the lid and cook for 1 hour on HIGH.
  • Let sit for 30 minutes and serve. Enjoy!

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