Slow Cooker Lazy Day Vegetable Lasagna

ByCarla Hours Posted on Hours Updated On:
4.5 Stars (33 Reviews)
 Servings: 10 Total Time: 3 hrs 15 mins

Slow Cooker Lazy Day Vegetable Lasagna is an easy meatless dinner made with frozen ravioli, Alfredo sauce, fresh spinach, shredded carrots, and mozzarella cheese. Everything is layered right in the slow cooker and finished with buttery toasted panko for an easy lasagna without boiling noodles.

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Lazy Day Slow Cooker Vegetable Lasagna

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Slow Cooker Lazy Day Vegetable Lasagna is an easy meatless dinner made with frozen cheese ravioli, Alfredo sauce, spinach, carrots, and mozzarella cheese. Everything is layered right in the Crockpot and slow cooked until the ravioli are tender and the cheese is melted, then finished with toasted panko for a little crunch.

Lazy Day Slow Cooker Vegetable Lasagna

I love this recipe for days when I want lasagna but don’t want all the work that usually comes with making one. Using frozen ravioli is my shortcut—there’s no boiling noodles or making a filling, and I can layer everything in the slow cooker and let it cook.

Why I Love This Recipe

  • Frozen ravioli is my shortcut to an easy lasagna-style dinner.
  • No boiling pasta before it goes into the slow cooker.
  • Only about 15 minutes of prep before the Crockpot takes over.
  • Spinach and carrots add vegetables without making the recipe complicated.
  • Creamy Alfredo and mozzarella make it cheesy and comforting.
  • Toasted panko on top gives the creamy lasagna a little crunch.

Ingredient Notes

  1. Ingredient Notes
  2. Alfredo Sauce: Use 15 ounces of your favorite Alfredo sauce for the creamy base of the lasagna.
  3. Frozen Ravioli: You’ll need two 25-ounce bags of frozen ravioli. They go into the slow cooker frozen, so there’s no need to boil or thaw them first.
  4. Shredded Carrots: One cup of shredded carrots is layered throughout the lasagna with the spinach.
  5. Fresh Spinach: Use two cups of fresh spinach. It cooks down as the lasagna slow cooks.
  6. Mozzarella Cheese: Eight ounces of shredded mozzarella adds the cheesy layers throughout the lasagna.
  7. Panko Breadcrumbs: One cup of panko gives the finished lasagna a crispy topping that contrasts with the creamy ravioli layers.
  8. Butter: Toss the panko with 2 tablespoons of melted butter before toasting.

Be sure to check out the full recipe and ingredient list below

lazy day vegetable lasagna on a plate

How to Make Lazy Day Vegetable Lasagna

  1. Spread a thin layer of Alfredo sauce over the bottom of the slow cooker.
  2. Arrange a single layer of frozen ravioli over the sauce.
  3. Top with a portion of the shredded carrots and fresh spinach.
  4. Add another layer of frozen ravioli, followed by more Alfredo sauce, carrots, and spinach.
  5. Continue layering the ravioli, Alfredo sauce, carrots, and spinach until all of the ingredients are used.
  6. Sprinkle the mozzarella cheese evenly over the top.
  7. Cover and cook on HIGH for 3 hours or LOW for 6 hours, or until the ravioli are tender and heated through.
  8. Sprinkle with the toasted panko just before serving.

Toasted Panko

  1. Melt 2 tablespoons butter in a skillet over medium heat.
  2. Add 1 cup panko breadcrumbs and stir to coat with the butter.
  3. Cook, stirring frequently, until the panko is golden brown.
  4. Remove from the heat and sprinkle over the finished vegetable lasagna just before serving.

Be sure to check out the full recipe and ingredient list below

Tips I Found Helpful

  • Use the ravioli straight from the freezer. There’s no need to thaw or boil them first, which is what makes this such an easy lasagna.
  • Start with Alfredo sauce on the bottom. This keeps the first layer of ravioli from sitting directly against the slow cooker.
  • Spread the vegetables between the layers. I try to distribute the carrots and spinach evenly so you get some in every serving.
  • Don’t worry about the amount of fresh spinach. It looks like a lot when it goes in, but it cooks down quite a bit.
  • Keep the lid closed while it cooks. There’s no need to stir the lasagna, and lifting the lid releases heat.
  • Check the ravioli for doneness. Slow cookers can vary, so I check that the ravioli are tender rather than relying only on the cooking time.
  • Toast the panko separately. Cooking it in butter gives me the crispy topping I want without having to put the entire lasagna in the oven.
  • Add the panko right before serving. This is important—the longer it sits on the creamy lasagna, the softer it becomes.

Frequently Asked Questions

Yes. I’ve used refrigerated ravioli, but because it isn’t frozen, it will cook much faster. Start checking the lasagna around 2 hours so the ravioli don’t become too soft.

Yes. You can use your favorite ravioli. I use frozen ravioli because it makes this recipe so easy, but different fillings can change up the flavor.

Yes. You can change the vegetables based on what you have or what your family likes. Just keep in mind that vegetables with a high water content may release extra liquid as they cook.

The lasagna is ready when the ravioli are tender, the filling is hot throughout, and the mozzarella is completely melted.

Store leftovers in an airtight container in the refrigerator for 3–4 days.

You can freeze leftovers, but the texture of the ravioli and creamy Alfredo sauce may change slightly after freezing and reheating. I prefer this lasagna fresh or refrigerated.

More Lasagna Recipes I Love ❤️

lazy day veggie lasagna pin
Yield: 10

Slow Cooker Lazy Day Vegetable Lasagna

Lazy Day Slow Cooker Vegetable Lasagna
4.5 Stars (33 Reviews)

Slow Cooker Lazy Day Vegetable Lasagna is an easy meatless dinner made with frozen ravioli, Alfredo sauce, fresh spinach, shredded carrots, and mozzarella cheese. Everything is layered right in the slow cooker and finished with buttery toasted panko for an easy lasagna without boiling noodles.

Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes

Ingredients

  • 15 oz Alfredo Sauce
  • 2 bags 25oz Frozen Ravioli 
  • 1 cup Shredded Carrots
  • 2 cups fresh spinach 
  • 8 oz Mozzarella cheese

Toasted Panko

  • 1 cup panko bread crumbs
  • 2 tbsp melted butter

Instructions

  1. Spread a thin layer of Alfredo sauce over the bottom of the slow cooker.
  2. Arrange a single layer of frozen ravioli over the sauce.
  3. Top with a portion of the shredded carrots and fresh spinach.
  4. Add another layer of frozen ravioli, followed by more Alfredo sauce, carrots, and spinach.
  5. Continue layering the ravioli, Alfredo sauce, carrots, and spinach until all of the ingredients are used.
  6. Sprinkle the mozzarella cheese evenly over the top.
  7. Cover and cook on HIGH for 3 hours or LOW for 6 hours, or until the ravioli are tender and heated through.
  8. Sprinkle with the toasted panko just before serving.

Toasted Panko


  1. Melt 2 tablespoons butter in a skillet over medium heat.

  2. Add 1 cup panko breadcrumbs and stir to coat with the butter.

  3. Cook, stirring frequently, until the panko is golden brown.

  4. Remove from the heat and sprinkle over the finished vegetable lasagna just before serving.

Notes

Use the ravioli straight from the freezer. There’s no need to thaw or boil them before adding them to the slow cooker.

Start with a thin layer of Alfredo sauce on the bottom of the slow cooker before adding the ravioli.

Spread the spinach and shredded carrots evenly between the layers so there are vegetables throughout the lasagna.

Slow cookers can vary, so check the ravioli for tenderness toward the end of the cooking time.

Toast the panko separately with butter and sprinkle it over the lasagna just before serving so it stays crispy.

If using refrigerated ravioli instead of frozen, begin checking for doneness around 2 hours, since it will cook much faster.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 401Total Fat: 27gSaturated Fat: 16gUnsaturated Fat: 11gCholesterol: 79mgSodium: 828mgCarbohydrates: 26gFiber: 4gSugar: 4gProtein: 15g

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© Adventures of a Nurse
Cuisine: American / Category: slow cooker

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Hi, I’m Carla, the recipe creator behind Adventures of a Nurse. After more than 25 years in nursing, I traded my scrubs for an apron and turned my love of cooking into a full-time food blog.

My recipes are all about easy comfort food, family favorites, and the dishes I grew up with in Central New York. You’ll find everything from simple weeknight dinners to Utica classics like Chicken Riggies and Utica Greens.

I’m glad you’re here—let’s get cooking! 💙
....Carla Adventures of a Nurse

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