≡ Menu

Slow Cooker Lasagna

The slow cooker is my go-to cooking method for lasagna.  Because it’s made with dried lasagna noodles (no need to pre-boil), assembly is a cinch. Plus, you can assemble it well in advance and refrigerate until needed.  Then, just set it and forget it!

I’m posting this easy version just in time for the holidays.  It’s a great idea for Christmas dinner because you can relax and enjoy the day while it cooks, without worrying about it burning or spilling over in the oven.

For another version, with more vegetables, try the Lasagna Primavera recipe in The Plant-Based Slow Cooker.  But if you want a more basic lasagna, this one’s for you.  You can leave out the spinach if you prefer, but I like the added greens.  (Plus red and green is so Christmas-y!)You can use your own homemade tomato sauce or storebought marinara sauce in a jar (you may need to use a jar and a half to make it sauce enough).

Lasagna in a Slow Cooker

For best results, use a large oval slow cooker. You may need to break the noodles to conform them to the shape of the slow cooker. To make gluten-free, use gluten-free lasagna noodles. I use regular dry lasagna noodles – no need to pre-boil. The added water is absorbed by the dry noodles and softens them as it cooks.





12 ounces soft tofu, drained

1 pound firm tofu, drained

1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

1/3 cup nutritional yeast

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon sea salt

1/2 teaspoon ground black pepper

4 to 5 cups of your favorite tomato sauce for pasta (or a large jar of marinara sauce)

1/2 cup water

1/3 cup dry red wine (optional)

1 package vegan mozzarella shreds (such as Violife or Daiya)

8 ounces uncooked lasagna noodles (about 9 noodles)

  1. Crumble all of the tofu into a large bowl. Add the spinach, nutritional yeast, onion powder, garlic powder, basil, oregano, salt and pepper. Mix well, then taste to make sure the mixture has enough salt and pepper.
  2. Spread a layer of marinara sauce into the bottom of the slow cooker. Stir in the water and wine (if using). (The extra liquid will be absorbed by the dried noodles as they cook). Arrange a layer of the noodles over the sauce, breaking pieces to fit, as needed.
  3. Top the noodles with about one-third of the tofu mixture, followed by a sprinkling of the mozzarella, and another layer of noodles. Spread a layer of marinara sauce over the noodles. Repeat the layering two more times, ending with a layer of marinara sauce topped with the remaining mozzarella. Put the lid on the slow cooker and cook on High for 4 hours or until the noodles are tender.
  4. Remove the lid, turn off the cooker, and let the lasagna stand for about 15 minutes before serving.


{ 12 comments… add one }

  • Paula Rothman December 22, 2020, 9:00 pm

    do you suggest using the boil noodles and not boiling , OR the ones that dont need to be precooked?

  • Robin Robertson December 23, 2020, 9:58 am

    Paula, I suggest using the regular non-boiled dried noodles. They end up getting cooked in the slow cooker and absorbing the extra liquid. (If you have the other kind that don’t need to be preboiled, though, you can use them instead — they will just get done cooking a little bit faster.)

  • Sherry December 26, 2020, 10:00 pm

    Is that 1/3 cup nutritional yeast?

  • Robin December 27, 2020, 9:23 am

    Yes, Sherry, that should be 1/3 cup of nutritional yeast. It’s adds flavor to the vegan ricotta mixture. If you’re not a fan, you can use less or leave it out and add a little more salt.

  • Sherry December 27, 2020, 3:34 pm

    Thanks! I love nooch, I just saw the typo, & thought I’d double check the measurement…I have this in my slow cooker right now! Sunday night supper! Thanks for your help, it looks great!

  • Sherry December 28, 2020, 12:37 am

    Update: I just wanted to add, we loved it! I’ve been asking my husband to rate new recipes, 1-5 stars, so I can code it for being repeat-worthy or not. He gave it a FIVE. ??

  • Janet Weiner March 15, 2021, 5:55 am

    I just received The Plant-Based Slow Cooker and have made Dijon-Glazed Root Vegetables and 3 Bean Cholent, both of which are excellent. Next is this Lasagna. I love this cookbook. I want to make everything. Thank you Robin.

  • restaurantthatdeliversnearme.website May 3, 2021, 12:22 am

    Thanks for the recipe.

  • Louise December 27, 2021, 9:20 pm

    Just discovered you on a search for a new VG Black-eyed pea chili recipe for our new New Years tradition.The site referenced you as the recipe source and your book. I am very excited to get the Slow Cooker cookbook and have signed up for anything I can learn. Also looking forward to this lasagna. Really enjoy using the slow cooker and haven’t made lasagna for years. Just seemed so time consuming and hadn’t even looked for a VG version yet.

  • www.fooddoz.com July 22, 2022, 3:42 pm

    It is a nice recipe. Thx

  • John September 22, 2023, 7:33 am

    Thanks for sharing

  • John September 22, 2023, 7:35 am

    Thanks for the recipe. I never forget

Leave a Comment