A plate serving slow cooker vegetable lasagne

Slow cooker vegetable lasagne

  • 1
  • 2
  • 3
  • 4
  • 5
(9 ratings)

Prep: 30 mins Cook: 2 hrs, 30 mins - 3 hrs


Serves 4

Make this low-calorie veggie lasagne as a lighter alternative to the traditional pasta bake. It's deliciously moist and packs in all of your five-a-day

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: Per serving

  • kcal325
  • fat11g
  • saturates5g
  • carbs36g
  • sugars17g
  • fibre11g
  • protein15g
  • salt0.44g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 onions, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 large garlic cloves, chopped
  • 2 large courgettes, diced (400g)



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 1 red and 1 yellow pepper, deseeded and roughly sliced



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 1 large aubergine, sliced across length or width for maximum surface area



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 400g can chopped tomatoes
  • 2 tbsp tomato purée
  • 2 tsp vegetable bouillon
  • 15g fresh basil, chopped plus a few leaves



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 6 wholewheat lasagne sheets (105g)
  • 125g vegetarian buffalo mozzarella, chopped


  1. Heat the oil in a large non-stick pan and fry the onions and garlic for 5 mins, stirring frequently until softened. Tip in the courgettes, peppers and tomatoes with the tomato purée, bouillon and chopped basil. Stir well, cover and cook for 5 mins. Don't be tempted to add more liquid as plenty of moisture will come from the veg once they start cooking.

  2. Lay half the slices of aubergine in the base of the slow cooker and top with 2 sheets of lasagne. Add a third of the ratatouille mixture, then the remaining aubergine slices, 2 more lasagne sheets, then the remaining veg mix. Cover and cook on High for 2½ - 3 hours until the pasta and vegetables are tender. Turn off the machine.

  3. Scatter the mozzarella over the vegetables then cover and leave for 10 mins to settle and melt the cheese, Scatter with basil and serve with a handful of rocket.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
1st Mar, 2018
Enjoyable, if not a little bland. Easily amended by adding some more herbs and maybe a few chilli flakes! Would definitely recommend getting wholewheat lasagna sheets if you can get them as the white flour ones didn’t have much bite to them. Cheap and cheerful, and a great way to get all your veg in.
15th Nov, 2017
Really nice easy healthy recipe, I added some mushrooms to the rest of the veg and used 2 balls of mozzarella instead of 1. Definitely one I will make again!
12th Mar, 2018
Could I use emmental cheese instead?? Or mature cheddar??
goodfoodteam's picture
12th Mar, 2018
Thanks for your question. We haven't tested this recipe with alternatives but there is no reason why you couldn't scatter with either grated emmental or mature cheddar. You might want to adjust the quantities.
John Walker's picture
John Walker
7th Mar, 2018
Mistake in the recipe? The list of ingredients includes 6 lasagne sheets, but the Method only talks about 2 plus 2 sheets, making only 4 in total. I think a step in the Method has been omitted. Please can you correct this omission as I would like to use this recipe again and to make sure I get it right in future? Thanks
24th Jan, 2018
Can you cook this in the oven?
goodfoodteam's picture
29th Jan, 2018
Thanks for your question. You could adapt this recipe to go into the oven but as we haven't tested the necessary adjustments we can't give specific advise. We would recommend using one of our vegetable lasagne recipes designed for the oven. You could try this popular alternative: https://www.bbcgoodfood.com/recipes/10603/roasted-vegetable-lasagne
3rd Jan, 2018
Would this be suitable to separate and freeze spare portions? Any time or temperature recommendations for reheat in the oven (from frozen and defrosted)?
goodfoodteam's picture
4th Jan, 2018
Thanks for your question. We don't recommend this for freezing as it'll be a little but fiddly but you can portion it up and freeze it if you don't mind. We'd suggest defrosting in the fridge overnight and then giving it a blast in the microwave.
Karen Hardwick
8th Nov, 2017
Do you use fresh pasta sheets or dried?
goodfoodteam's picture
9th Nov, 2017
Thanks for your question. You need dried pasta for this recipe. Make sure they're not the type that need pre-cooking.
16th Oct, 2017
Do the aubergines go in sliced and raw or as part of the ratatouille? I put them in the veg as per instructions and then had none left to line the base of the slow cooker? Was very nice anyway, but needed more mozzarella.


Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.