Slow Cooker Lasagna with Squash Recipe

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

What you’ll need:
1 medium zucchini

1 medium yellow squash

1 (15 oz) tub ricotta cheese

2 tablespoons Italian seasoning

1 tablespoon olive oil

2 (15 oz) cans tomato sauce

8 oz lasagna sheets (half a box)

1 lb mozzarella cheese, shredded

2 tablespoons dried parsley (optional)

What to do:

Cut the zucchini and squash lengthwise into ⅛-inch thick slices. Season with salt and pepper. In a small bowl, combine the ricotta and Italian seasoning. Season with salt and pepper.

Brush a 6- to 8-quart slow cooker with the olive oil. Add ½ cup tomato sauce to bottom of slow cooker. Lay over 3 lasagna sheets to cover sauce, breaking noodles as needed. Top with ½ cup ricotta mixture and ¼ cup mozzarella. Cover with ½ cup tomato sauce and a layer of squash. Top with another ½ cup ricotta mixture and ¼ cup mozzarella. Repeat process, layering pasta and squash noodles with the mozzarella and tomato sauce.

Sprinkle remaining mozzarella over layered lasagna. Cover with lid and cook on high for 2–2½ hours, until both the noodles and the squash are tender. Turn off the slow cooker and let sit 30 minutes. Garnish with the parsley, if desired.

See what squash is great right now on FreshDirect.