When I’m craving pasta or something warming, this Bored of Lunch Vegetarian Lasagne doesn’t disappoint me, made with tomatoes, aubergine, mozzarella, basil, garlic, and many more.

To cook Vegetarian Lasagne in your slow cooker or crockpot, layer the ingredients and cook on high for about 4 hours. Top under a grill for 10 minutes for a crispy finish.

Every bite of this lasagne is a reminder of how simple ingredients can transform into something spectacular and comforting.

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Is Pre-cooking The Lasagne Sheets Necessary?

No, pre-cooking the lasagne sheets is not necessary for this recipe. The moisture from the sauce and covered cooking in the slow cooker will cook the pasta thoroughly. This makes the preparation easier and quicker.

Slow Cooker Vegetarian Lasagne Ingredients

• 120g pine nuts (substitute with walnuts or cashews if preferred)
• 3 x 400g cans of chopped tomatoes
• 1 tbsp red pesto
• 5 cloves of garlic, crushed
• 2 tsp vegetable bouillon powder
• 1 tbsp dried oregano
• 1 tbsp dried thyme
• 1 tbsp tomato purée
• 1 courgette, finely chopped
• 1 red bell pepper, finely chopped
• 1 onion, finely chopped
• 100g mushrooms, finely chopped
• A handful of fresh basil, chopped
• 1 aubergine, sliced
• 8 sheets of dried lasagne (no pre-cooking needed)
• 1-2 tbsp basil pesto
• 100g ricotta cheese (substitute with extra mozzarella for a creamier texture)
• 100g mozzarella cheese, shredded
• 1 large tomato, sliced
• Salt and pepper, to taste

How To Make Slow Cooker Vegetarian Lasagne

1. Blend the base: In a blender, combine pine nuts, chopped tomatoes, red pesto, and crushed garlic until coarsely mixed.
2. Add spices and purée: To the blender, add vegetable bouillon, dried oregano, dried thyme, and tomato purée; blend briefly.
3. Finish the sauce: Transfer the blended mixture to a large bowl; stir in the chopped courgette, bell pepper, onion, mushrooms, and basil.
4. Season to taste: Adjust the sauce with salt and pepper, ensuring it is well-seasoned for layering.
5. Start layering: In the slow cooker, spread one-third of the vegetable sauce as the first layer.
6. Add slices and sheets: Place a layer of aubergine slices and lasagne sheets over the sauce.
7. Dot with pesto and cheese: Apply dots of basil pesto, spoonfuls of ricotta, and a sprinkle of mozzarella cheese.
8. Repeat the process: Repeat the previous three steps twice, using all the remaining ingredients.
9. Top with tomato and cheese: For the final touch, arrange the last of the mozzarella and tomato slices on top.
10. Cook on high: Secure the lid and set the slow cooker on high for four hours.
11. Optional browning step: If your slow cooker’s insert is grill-safe, broil for 10 minutes for a crispy top.

Recipe Tips

• Adjust seasoning: Before layering your lasagne, taste the tomato and vegetable sauce to ensure it’s well-seasoned. Adjusting the salt and spices here is crucial for a flavorful lasagne.
• Layering technique: To prevent the lasagne from becoming too dry, ensure each layer of noodles is covered with sauce and cheese. This keeps the pasta moist and flavorful as it cooks.
• Slicing your veggies: For uniform cooking, slice your aubergine and other vegetables consistently thin. This helps them cook evenly and integrate better into the lasagne layers.
• Check doneness: Start checking your lasagne at the 3.5-hour mark to avoid overcooking. Lasagne is ready when the pasta is tender and the top is bubbly and slightly browned.
• Resting time: Allow the lasagne to sit for about 10 minutes after cooking. This resting period helps the layers set, making it easier to cut and serve beautifully intact portions.

Can I Make This Lasagne Vegan?

Yes, you can easily make this lasagne vegan by substituting the cheeses with vegan alternatives. I recommend using cashew ricotta and almond mozzarella for their creamy texture and mild flavor. These substitutes blend well with the other ingredients, maintaining a rich consistency.

Recipe Variations

• Gluten-free option: Replace the traditional lasagne noodles with gluten-free pasta sheets to cater to those with dietary restrictions without compromising on the taste or texture of the dish.
• Dairy-free adaptation: Use vegan cheeses such as cashew ricotta and almond mozzarella in place of regular cheese to make this lasagne dairy-free while still being rich and satisfying.
• Add protein: For an extra protein boost, consider adding layers of cooked lentils or crumbled tofu between the vegetable layers. These ingredients absorb flavors well and add a hearty texture to the lasagne.
• Spice it up: Introduce some heat by adding crushed red pepper flakes to the tomato sauce or using a spicy pesto. This brings a warm, zesty flavor that complements the sweetness of the vegetables.
• Winter vegetable variation: In colder months, substitute summer vegetables like courgette and aubergine with winter squash and parsnips for a seasonal twist that brings sweetness and depth to the dish.

What To Serve With Vegetarian Lasagne

Serve your Vegetarian Lasagne with vibrant, fresh sides like arugula and pear salad, garlic sautéed spinach, and roasted Brussels sprouts.

I love adding sweet potato fries for a sweet contrast or grilled polenta slices which also pair beautifully for a unique twist. You can also pair it with baked asparagus or beetroot carpaccio for added freshness and color.

How To Store Leftover Vegetarian Lasagne

In The Fridge:

Store leftover Vegetarian Lasagne in an airtight container in the fridge. I always make sure it cools to room temperature before storing it to prevent condensation.

Properly stored, it will last for 3 to 5 days. For best results, keep the lasagne flat to avoid the layers mixing.

In The Freezer:

Yes, you can freeze this lasagne. First, let it cool completely. I suggest wrapping individual portions in plastic wrap and then placing them in airtight containers or heavy-duty freezer bags.

This way, it’s easy to reheat just the amount you need. Properly stored, it will last up to 2 months.

How To Reheat Leftover Vegetarian Lasagne

Reheat your leftover Vegetarian Lasagne by covering it with aluminum foil and placing it in a preheated oven at 375°F (190°C).

Heat it for about 20-25 minutes, or until heated through. If I’m in a hurry, I microwave it on high for a few minutes, checking frequently to avoid drying it out.

Check out More Slow Cooker Recipes:

• Slow Cooker Honey Chilli Beef Noodles
• Slow Cooker Tuna Mornay
• Slow Cooker Nando’s Chicken Pasta