Vegetarian · Slow cooker

One Pot Chef Slow Cooker Lasagna

One Pot Chef's no-meat slow cooker lasagna. Two tubs of ricotta whipped with mozzarella, parmesan and spinach into a single cheese mixture, layered raw with sheets and tomato sauce, 6 hours low does the rest.

R By Richard · Adapted from OnePotChefShow · Published 4 June 2026
⏱Prep 15 min
🍲Slow cook 6 hr (Low)
🍽Serves 6
Easy Slow Cooker Lasagna | One Pot Chef

Source video by OnePotChefShow on YouTube. This recipe was adapted with strict source-fidelity rules.

One Pot Chef's pitch is dead-simple lasagna with no meat, no boiling, no oven. Mix two 500 g packs of ricotta with 2 cups grated mozzarella, 1 cup grated parmesan, 250 g defrosted-and-squeezed frozen spinach, and a 30 g sachet of dried vegetable soup mix. Season with pepper. Build in the slow cooker: tomato sauce on the base, dried lasagna sheets broken to fill the round shape, sauce, half the cheese mix, repeat, finishing with a top layer of sheets and the last of the sauce. Lid on, 5-6 hours low, until the pasta has cooked through and the cheese has set. A final sprinkle of cheese and a 10-minute rest with the lid back on.

Ingredients

Cheese mix
  • 1 kg (2 x 500 g packs)ricotta cheese
  • 2 cupsgrated mozzarella
  • 1 cupfinely grated parmesan
  • 250 gchopped spinach (frozen), defrosted, squeezed dry
  • 30 gdried vegetable soup mix (sachet)
  • black pepper, freshly ground
Layers
  • 1 kg (2 x 500 g jars)tomato pasta sauce
  • 1 packet (~12 sheets)dried lasagna sheets, broken to fit the slow cooker shape
Top
  • 1 cupextra grated mozzarella (for top) (add late)

Method

  1. In a large bowl, combine the ricotta, 2 cups grated mozzarella, parmesan, defrosted-and-squeezed spinach, the dried vegetable soup mix sachet and a good crack of pepper. Stir until uniform.

    ~4 min

  2. In the slow cooker bowl, spread a thin layer of pasta sauce on the base, just enough to cover.

    ~1 min

  3. Lay dried lasagna sheets over the sauce, breaking them as needed to fill the round shape. Don't worry about little gaps.

    ~1 min

  4. Spoon over another layer of pasta sauce, then half of the ricotta cheese mixture, spreading evenly.

    ~2 min

  5. Repeat: more sheets, more sauce, the rest of the ricotta mix, more sheets, more sauce, and a final layer of sheets topped with the remaining pasta sauce so everything is covered.

    ~3 min

  6. Cover the slow cooker with the lid. Cook on low for 5-6 hours, until the pasta sheets have cooked through and the cheese has set firm.

    ~360 min

  7. Sprinkle the extra cup of grated mozzarella over the top. Replace the lid and rest for 10 minutes until the top cheese melts.

    ~10 min

  8. Cut into wedges or scoop with a spoon. Serve straight from the slow cooker.

    ~2 min

Frequently asked

Can I add meat?
Yes, One Pot Chef explicitly suggests browning 500 g of beef mince first, mixing it through one of the jars of pasta sauce, and using that meaty sauce for the layers. Otherwise as written. Adds about 5-10 minutes of hob time at the start.
Won't the sheets be undercooked?
The dried sheets absorb the sauce and steam from the slow cooker for 5-6 hours, which is more than enough to fully hydrate and cook them through. Don't be tempted to pre-boil, you'll end up with soft, soggy layers and no structure.
Can I swap the soup mix?
Yes, a couple of crumbled vegetable stock cubes plus a teaspoon of dried mixed herbs gets you in the same postcode. Or skip and increase the salt and pepper in the cheese mix, plus a clove of grated garlic. The soup mix is doing savouriness, not magic.
Extraction notes (transparency): All major quantities clearly stated. Number of dried lasagna sheets not stated explicitly, one full packet (around 12 sheets) is the standard read. Vegetable soup mix sachet 30 g stated.