Plate of slow cooker vegetable lasagne with cutlery

Slow cooker vegetable lasagne

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(73 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 bake. It's layered with pasta, ratatouille and sliced aubergine 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
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  • 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 cucurbit, 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…

  • 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…

  • 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…

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


  1. Heat 1 tbsp rapeseed oil in a large non-stick pan and fry 2 sliced onions and 2 chopped large garlic cloves for 5 mins, stirring frequently until softened.

  2. Tip in 2 diced large courgettes, 1 red and 1 yellow pepper, both roughly sliced, and 400g chopped tomatoes with 2 tbsp tomato purée, 2 tsp vegetable bouillon and 15g chopped basil.

  3. Stir well, cover and cook for 5 mins. Don't be tempted to add more liquid as plenty of moisture will come from the vegetables once they start cooking.

  4. Slice 1 large aubergine. Lay half the slices of aubergine in the base of the slow cooker and top with 3 sheets of lasagne.

  5. Add a third of the ratatouille mixture, then the remaining aubergine slices, 3 more lasagne sheets, then the remaining ratatouille mixture.

  6. Cover and cook on High for 2½ - 3 hours until the pasta and vegetables are tender. Turn off the machine.

  7. Scatter 125g vegetarian buffalo mozzarella over the vegetables then cover and leave for 10 mins to settle and melt the cheese. 

  8. Scatter with extra basil and serve with a handful of rocket.

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Comments, questions and tips

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Catherine Smith's picture
Catherine Smith
9th Feb, 2020
Really tasty and simple receipe!
puneetkaurheer's picture
25th Jan, 2020
Simple recipe with easy ingredients and lovely taste. I doubled the garlic and added extra seasoning as mentioned by other reviews (Italian seasoning mix, chilli flakes, smoked paprika). Substituted an Oxo stock pot for the bouillon and didn't put any tomato puree. The veggies and pasta sheet were cooked perfectly in 2.5 hrs. I used regular lasagne sheets. Will make again.
Ashleigh Madigan's picture
Ashleigh Madigan
12th Jan, 2020
First time using the slow cooker and this recipe gets the thumbs up from me! Added a lot more seasoning (including touch of paprika and chilli) and it was delicious. We have a 3.5L slow cooker and it fit perfectly making 4 portions. Also used white lasagne sheets as couldn’t get hold of any wholewheat!
Tasha Wilson's picture
Tasha Wilson
3rd Jan, 2020
Not bad! Quantity was a little much if following the recipe, I couldn't fit most of it into my little 1.5L slow cooker. Definitely add about 3x the garlic and salt and pepper and a few cheeky chilli flakes for a kick.
7th Apr, 2019
I read the comments about this dish being bland so added plenty of mixed herbs and some chilli flakes and it had a great flavour! I also read some comments saying it was a light dish so I portioned it into 3 instead of 4 and served with a couple of slices of garlic bread each... that was a bit of a mistake - the portions were absolutely huge! It makes 4 large portions in my opinion. I went for 2.5 hrs in the slow cooker instead of 3 and the whole wheat lasagne sheets held up fine. A great way to get your 5 a day - I’ll just portion into 4 next time and serve with one small slice of garlic bread!
6th Mar, 2019
I found this really bland & the pasta went soggy-could have been my fault as I left it on too long but I prefer the one I made in the oven the week before.Won’t be making again I’m afraid
7th Feb, 2019
This was the first ever recipe I made in my slow cooker and, apart from overdoing the pasta because I left it on too long, it was delicious! I did everything as the recipe, except used white lasagne sheets as that's all I had. I also took advice from these comments and added some chili flakes (slightly too many!), special flavoured pepper mix and some mixed herbs and it was so yummy! We actually had half each, so technically two portions each - oops! But I figured with so much veg it wasn't so bad :)
24th Jan, 2019
I found this really bland unfortunately so won't be making again.
Naomi Sheppard
29th Nov, 2018
Delicious recipe! Quite a light meal so would suggest serving with plenty of garlic bread. We added some extra grated cheddar on top for the last 10mins as well as the mozzarella
11th Oct, 2018
Really bland. All flavour seemed to be sucked out of the vegetables. Even adding additional herbs and paprika didn’t save this dish. I won’t be making it again. I try and limit waste but the leftovers were binned.


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:
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.


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