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Slow Cooker Veggie-Packed Lasagna

from kristineskitchenblog.com
Your family will love eating their vegetables with this Slow Cooker Veggie-Packed Lasagna! This healthier lasagna is made with ground turkey and lots of veggies. The veggies are shredded and chopped small so they are more kid-friendly!
Prep Time35 mins
Cook Time3 hrs
Total Time4 hrs
Servings: 6 servings
Calories: 605kcal


  • 1 tablespoon olive oil
  • 1 pound lean ground turkey
  • ¼ teaspoon black pepper
  • salt to taste, if desired
  • 1 small onion finely chopped
  • 1 bell pepper any color, finely chopped
  • 4 cloves garlic minced
  • 1-1 ½ cups grated carrot 2 small/medium carrots
  • 1-1 ½ cups grated zucchini 2 small zucchini
  • 2 26 ounce jars marinara sauce
  • 10-12 whole wheat lasagna noodles uncooked
  • 2 ½ cups shredded mozzarella cheese 10 ounces


  • Heat olive oil in a large skillet over medium heat. Add the ground turkey and black pepper. Cook, crumbling, until browned, 4-5 minutes.
  • Add the onion and bell pepper and cook until slightly softened, about 3 minutes.
  • Add the garlic, carrots and zucchini and cook, stirring, for 1 minute. Remove pan from heat.
  • Place about ½ cup of the marinara sauce in the bottom of the slow cooker and spread into an even layer.
  • Lay a single layer of noodles in slow cooker, breaking them up as needed to make them fit. Top noodles with 1/3 of the turkey/veggie mixture, then ¼ of the remaining sauce, and then ¼ of the shredded cheese.
  • Repeat noodles-turkey/veggie-sauce-cheese layers two more times.
  • For the top layer, arrange a single layer of noodles and top with the remaining sauce and cheese.
  • Cover and cook on low setting for 3 hours. Turn off slow cooker and let lasagna rest, covered, for 30 minutes before serving.


Serving: 1/6 recipe | Calories: 605kcal | Carbohydrates: 50g | Protein: 42g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 114mg | Sodium: 475mg | Fiber: 10g | Sugar: 15g
Nutrition information is only an estimate.
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