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Slow Cooker Vegetarian Lasagne
This recipe is a healthy and light change of pace from traditional lasagna. It’s conveniently made in the slow cooker, is loaded with veggies, and is gluten- and dairy-free.
Slow Cooker Vegetarian Lasagna (Dairy-Free)
Slow Cooker Vegetarian Lasagna (Dairy-Free)
  1. With a vegetable peeler, peel eggplant and zucchini into long, thin strips.
  2. Drizzle 1 tbsp. olive oil on the bottom of a 5­-6 quart crockpot.
  3. Line crockpot with eggplant and zucchini “noodles.”
  4. In a large bowl, stir together tomatoes, sliced mushrooms, 2 of the chopped garlic cloves, and ½ teaspoon salt.
  5. Pour half of this mixture on top of the noodles. Lay zucchini and eggplant noodles on top. Place spinach on top, sprinkle with ½ the remaining garlic, drizzle with 1 tablespoon of olive oil. Sprinkle lightly with salt.
  6. Top with a layer of zucchini and eggplant noodles.
  7. In a hi­gh-speed blender or food processor, puree walnuts and yeast with remaining garlic and 3 tablespoons olive oil. Add a pinch of salt, to taste.
  8. Spread this mixture on top of the noodles. Top with a final layer of zucchini and eggplant noodles. Add the remaining tomato and mushroom mixture on top. Cover and cook on low for 6­ to 8 hours or on high for 4­ to 6 hours.
  9. Unplug the slow cooker 30 minutes before serving, allowing the dish to cool slightly for best results.

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