This Slow Cooker Cauliflower, Celeriac, and Pumpkin Lasagna is the kind of meal that makes you feel all warm and fuzzy inside. It’s loaded with tender pumpkin, silky celeriac sauce, and just the right amount of melty cheese. Every bite is full of rich, comforting flavors with a touch of herby sage.

I love how effortless it is to make—just layer everything in the slow cooker, and let it work its magic. Pair it with a crisp salad or some garlic toast, and you’ve got yourself the ultimate cozy night dinner.

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Recipe Ingredients

• ½ small cauliflower, finely chopped
• 500 g (1 lb 2 oz) celeriac, peeled and thinly sliced
• 600 ml (21 fl oz) milk
• 150 g (5½ oz) blue cheese, crumbled
• 2 tbsp of finely chopped sage
• 180 g (6½ oz or 1¾ cups) finely grated parmesan cheese
• 1 kg (2 lb 4 oz) butternut pumpkin, peeled and cut into 5 mm (¼ in) slices
• 3 zucchini (courgettes), cut lengthways into 5 mm (¼ in) slices
• 125 g (4½ oz) wholemeal instant lasagne sheets
• Olive oil for greasing
• Salt and pepper, to taste
• Green salad, for serving

How To Make Slow Cooker Cauliflower, Celeriac and Pumpkin Lasagne

1. Blitz the cauliflower in a food processor until it is finely chopped, then set it aside for later.
2. Place the celeriac in a saucepan with the milk and 250 ml (9 fl oz) of water. Cover the surface of the mixture with a circle of baking paper, then simmer gently for about 12 minutes until the celeriac is very tender. Strain the mixture and reserve both the celeriac and the cooking liquid.
3. Blend the cooked celeriac with 250 ml (9 fl oz) of the reserved cooking liquid, blue cheese, sage, and half the parmesan in a food processor. Purée the mixture until it is smooth, then season generously with salt and pepper.
4. Grease the base of your slow cooker with a thin layer of olive oil. Spread 4 tbsp of the celeriac sauce over the bottom of the slow cooker.
5. Add a quarter of the finely chopped cauliflower, followed by a layer of pumpkin slices and a layer of zucchini slices. Spread another 4 tbsp of the sauce over the vegetables, then add a layer of lasagne sheets.
6. Repeat the layering process with the remaining ingredients, making sure to alternate the vegetables and lasagne sheets. Finish the layering with a final spread of sauce and the last portion of cauliflower on top.
7. Sprinkle the remaining parmesan cheese evenly over the top layer. Cover the slow cooker and set it to cook on low for 4 hours, or until the lasagne is tender and fully cooked through.
8. Serve the lasagne hot with a fresh green salad on the side to complete the meal. Enjoy!

Recipe Tips

• Use fresh sage instead of dried for a more vibrant flavor and aromatic boost to the lasagna. Finely chop it and sprinkle sparingly for an earthy herbal note.
• To make the dish gluten-free, replace the lasagna sheets with thin slices of zucchini or eggplant, layered just like pasta for a lighter, veggie-forward texture.
• If you don’t have blue cheese, try swapping it with goat cheese or feta for a milder, tangy flavor that pairs perfectly with the creamy celeriac sauce.
• Pre-cook your pumpkin slices in the microwave for 3-5 minutes to ensure they become extra tender while cooking in the slow cooker.

Recipe FAQs and Variations

Check out More Slow Cooker Vegetarian Recipes:

• Slow Cooker Smoked Tofu and Stars Soup
• Seeded and Stuffed Carnival Squash In Slow Cooker
• Slow Cooker Hot and Sour Soup