Lasagna in a slow cooker? Hear us out: the method is perfect in the summer for creating gooey, savory lasagna without turning the oven on (and who wants to raise the ambient temperature when it’s already hot inside and out?). Plus, summer squashes like zucchini are at their peak, so a veggie lasagna is ideal for enjoying them at their sweetest and most flavorful.
This version simply requires layering the sauce, pasta, cheese, and veggies (squash replaces half of the lasagna noodles here to increase the veggie quota). Then, pop on the lid, let the cooker do its thing for about 2 hours, and voila! You’ve just made a dish worthy of a special Sunday dinner—all without breaking a sweat. Since the noodles cook in the sauce, there’s no need to heat up a big pot of water to boil and soften them, and they’ll come out nicely tender-firm as long as you keep an eye on things to prevent overcooking. Slow cookers are also great for keeping food moist, so you’re guaranteed final results that are nice and saucy, whereas in the oven, overcooked, overly-dry lasagna can be a problem.
Get the recipe below and shop the ingredients on FreshDirect!
Slow Cooker Veggie Lasagna Recipe
1 medium zucchini