Slow cooker vegetarian lasagne recipe

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We love lasagne in our home and this slow cooker vegetarian lasagne is a favourite with my 4-year-old. It is a fantastic way to batch cook, and save money. If you fancy something a little more meaty, and different, be sure to check out my slow cooker beef recipes.

I typically make up a huge load of mince, vegetarian or meat, and add to it multiple vegetables and anything that needs using up from the bottom of the fridge. Meal planning with mince is one of the ways that I save money on groceries.

My favourite vegetables to add to a lasagne are onions, celery, peppers, mushrooms and grated carrots. Be sure to check out my slow cooker tips while you’re here too.

When making up a large batch of vegetarian or meat mince we are able to then turn this into 15 minute spaghetti bolognese, slow cooker spaghetti bolognese, a slow cooker chilli or this slow cooker vegetarian lasagne.

It is very easily adaptable, depending on dietary requirements, and you can even make a gluten-free slow cooker lasagne with ease.

Ingredients for slow cooker vegetarian lasagne:

For the mince filling:

1 tsp oil (we use olive oil)

500g mince (we use Quorn mince)

1 red & green pepper

2 medium onions

200g mushrooms

2 crushed garlic cloves

400g tin of chopped tomatoes

30g tomato puree

2 tsp basil

1 tsp oregano

Salt & pepper to season

White sauce (we use a jar for ease but you can make your own) – you can also use Béchamel sauce for lasagna.

Lasagne sheets (sometimes we use pre-made and sometimes we make our own pasta)

50g grated cheese

Method for slow cooker vegetarian lasagne:

Chop your vegetables into a fine dice.

Fry these vegetables in the oil, adding garlic, tomato puree and after a couple of minutes the chopped tomatoes.

Once the vegetables are lightly cooked add the Quorn mince and fry for a couple of minutes. Add the oregano, basil and seasoning. Combine together well.

Next, you just want to layer up the lasagne as you usually would.

Mince, lasagne sheets, white sauce.

Repeat. I typically make 3 layers and then add cheese to the top.

Place the lid on the slow cooker pot. At this point, I place a clean tea towel under the lid. I do not leave my home when I do this and am working in the same open plan room that my slow cooker is in.

I cook it on high for 3-4 hours. I’ve left it for 6-7 hours, turning to low halfway through, and all that happens is the bottom layer catches on the slow cooker a little.

You could use spray oil when loading up the slow cooker vegetarian lasagne to prevent this from happening. It didn’t spoil the taste of the lasagne for us, at all.

Serve. If you like the top to be crispy then you can place this under the grill for a few minutes. Personally, I don’t think this is necessary.

ALL of the slow cooker recipes on this website have been cooked using a Ninja Foodi OL750UK, or a previous Ninja multi-cooker model, but you can use ANY slow cooker, as timings should be very similar.

How to make my slow cooker vegetarian lasagne:

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slow cooker vegetarian lasagne

Course Main Course

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours 10 minutes

Servings 4 servings

Calories 481 kcal

Author Katykicker

Ingredients

• 1 tsp oil we use olive oil

Lasagne mince filling

• 500 g mince we use Quorn mince
• 1 red & green pepper
• 2 medium onions
• 200 g mushrooms
• 2 crushed garlic cloves
• 400 g tin of chopped tomatoes
• 30 g tomato puree
• 2 tsp basil
• 1 tsp oregano
• Salt & pepper to season
• White sauce we use a jar for ease but you can make your own
• Lasagne sheets sometimes we use pre-made and sometimes we make our own pasta
• 50 g grated cheese

Instructions

1. Chop your vegetables into a fine dice.
2. Fry these vegetables in the oil, adding garlic, tomato puree and after a couple of minutes the chopped tomatoes.
3. Once the vegetables are lightly cooked add the Quorn mince and fry for a couple of minutes. Add the oregano, basil and seasoning. Combine together well.
4. Next, you just want to layer up the lasagne as you usually would. Mince, lasagne sheets, white sauce. Repeat. I typically make 3 layers and then add cheese to the top.
5. Place the lid on the slow cooker pot. At this point, I place a clean tea towel under the lid. I do not leave my home when I do this and am working in the same open plan room that my slow cooker is in. I cook it on high for 3-4 hours. I’ve left it for 6-7 hours, turning to low halfway through, and all that happens is the bottom layer catches on the slow cooker a little. You could use spray oil when loading up the slow cooker vegetarian lasagne to prevent this from happening. It didn’t spoil the taste of the lasagne for us, at all.
6. Serve. If you like the top to be crispy then you can place this under the grill for a few minutes. Personally, I don’t think this is necessary.

Note: All calorie information is for demonstration purposes only and is based on the specific uncooked ingredients that I used when creating the recipe.

Products I use when making my slow cooker vegetarian lasagne:

The below links are affiliate links.

*Tefal Wok / *Spatula Set 

Like this slow cooker vegetarian lasagne recipe? Fancy trying one of my other recipes? Here are some great vegetarian ones:

Dairy-free cheese and tomato pinwheels

Fresh pasta recipe

Pasta Sauce recipe

Spicy parsnip soup or air fryer roasted tomato soup

My super simple and cheap banana bread recipe

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