Vegetable Lasagna

Healthy, easy and delicious vege lasagna

Submitted by Jaye Sampson-Smith

Vegetable Lasagna

Healthy, easy and delicious vege lasagna
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Serving: 10
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes


  • 1 brown onion
  • 4 cloves garlic
  • 600g jar pasta sauce
  • 2 x 400g diced tomatoes
  • mixed herbs, salt & pepper
  • 1/2 butternut pumpkin
  • 2 red capsicums
  • 1 yellow capsicum
  • 1 large zucchini
  • 500g ricotta
  • 300g shredded mozzarella
  • 400g lasagne sheets


  • Dice onion and peel and crush garlic.
  • Saute onion and garlic in a saucepan until cooked through
  • Add the jar of pasta sauce , 2 cans of diced tomato a tbsp. of dried mixed herbs and salt and pepper to taste to the saucepan
  • Heat through then remove from heat.
  • Peel and slice the pumpkin and zucchini into slices roughly the size of 2 x 50c pieces each, about 4mm thick.
  • Cut the capsicums into short strips.
  • Place a full ladle of the tomato and onion sauce in the bottom of the slow cooker
  • Place a layer of lasagna sheets in the slow cooker and top with another ladle of sauce
  • Layer 1/3 of the vegetables into the slow cooker
  • Add four tablespoons of ricotta on the veges and sprinkle 1/4 of the mozzarella
  • Repeat steps 7-9 to create two further layers.
  • Top with lasagna sheets and the remainder of the ricotta and mozzarella
  • Cook for 8 hours on low.


  • You can use other vegetables such as eggplant, sweet potato or spinach. These all work well too!
  • I use a 6L slow cooker but recipe can be adjusted to suit
  • You can use dry or fresh lasagna, it doesn't matter as long as you ensure the whole sheet is covered with sauce including the edges

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