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    Crockpot Vegetable Lasagna

    Fresh basil, tons of veggies, and three cheeses brighten up jarred pasta sauce and no-boil noodles in this super delicious, easy crockpot vegetable lasagna.

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    vegetarian lasagna made in a crock pot

    Can I Get a Standing Ovation For This Crock-Pot Vegetable Lasagna?!

    Pantry staples make up the bulk of this hearty, satisfying, healthy vegetable lasagna—don’t you just love recipes like that? A jar of pasta sauce (whatever you’ve got), no-boil noodles (genius), all spruced up with some fresh veggies, fragrant basil and cheese (of course)—dump it all into your Crock-Pot and consider the masses fed!

    If you’re really pressed for time—and we’ve all been there—cut all the corners and go ahead and use pre-shredded mozzarella, and pre-chopped veggies! This lasagna is forgiving, and the final product will still be killer.

    ingredients laid out for vegetarian lasagna mushrooms, eggs, parmesan cheese, mozzarella cheese, pasta, ricotta, zucchini
    chopped parsley, ricotta, eggs salt and pepper in a bowl

    What Are the Best Vegetables for Lasagna?

    We are in love with this version of easy veggie lasagna! We’ve opted to withhold the meat, both for our family’s health (we hear eating more veggies is always a good thing) and our planet—plus, when lasagna is this delicious without meat, why add it? Sometimes, truly, less is more.

    Here are the vegetables we used to make this dish devour-worthy:

    • Spinach, spinach and spinach! Three layers of it to be exact. Iron-rich and colorful, it’s a lasagna superstar.
    • Green zucchini and yellow squash make for a colorful dish, and readily absorb the other flavors in this dish as it cooks, which we love.
    • Mushrooms! It’s fine to skip them if you are not a fan, but they add a wonderful earthy meatiness to our Crock-Pot veggie lasagna.
    pasta sauce and lasagna noodles in a crockpot
    hand spreding ricotta filling on lasagna noodles in a crockpot
    spinach, mushrooms and zucchini layered into a crockpot
    tomato sauce and cheese layered into a crockpot

    How Do You Make Vegetable Lasagna?

    How is it possible to make a such a stunning pasta dish in the crock pot? Well, I’m so glad you asked! Here’s the 101:

    1. Layer, layer, layer. Prep and assemble your ingredients, and then settle in for a quick layering session. Stack all that goodness—cheese, sauce, veggies—three times over so that you end up with a gorgeous tower of lasagna.
    2. Use raw, no-boil lasagna noodles. Crock-Pots create a lot of moisture, so you don’t have to boil the noodles ahead of time (yay!). You actually want them to be dry in order to soak up the delicious juices that the veggies release as they cook.
    3. No need to cook your veggies ahead, either! Everything goes in raw, and thanks to Crock-Pot magic, three hours later you’ve got the cheesy, warm, satisfying vegetarian dinner that dreams are made of.

    *Be sure to read the tips for more secrets on how to make this crockpot lasagna a smashing success.

    uncooked crock pot vegetarian lasagna
    a crock pot with a towel under the lid.
    close up of melted fresh mozzarella on top of a veggie lasagna
    finished vegetarian lasagna with basil and parmesan cheese

    Four Tips for Making Healthy Vegetable Lasagna:

    Tip #1: Spread a little bit of sauce in the bottom of the Crock-Pot to ensure that the noodles don’t stick.

    Tip #2: Place a towel under the lid and wrap it in the handle. The towel will help wick away moisture as the lasagna cooks and your cheese won’t get soggy.

    Tip #3: Break the noodles to fit your size crock pot. It’s ok to overlap them a little. You may or may not use the whole box—it depends on how noodle-y you like your lasagna.

    Tip #4: Don’t skip the fresh basil. If you do anything to make this dish a success, it will be to use fresh basil! There is nothing in the world that compares to the verdant fragrance that it brings to this dish.

    finished vegetarian lasagna in a crockpot with basil and parmesan cheese

    More Magically-Easy Pasta Dishes:

    finished vegetarian lasagna with basil and parmesan cheese with serving spoon
    spoon scooping out a serving of finished vegetarian lasagna with basil and parmesan cheese

    Did You Make This Easy Slow Cooker Lasagna?

    If you make and enjoy this vegetable lasagna, we’d love to hear about it! Post a picture to Instagram and tag @themodernproper and #themodernproper so we can celebrate your dinner win along with you. Happy eating!

    Recent Recipes

    Crockpot Vegetable Lasagna

    Originally published: January 20, 2019

    • Serves: 7
    • Prep Time:  15 min
    • Cook Time:  3 hrs
    • Calories: 690
    Print Recipe Pin Recipe

    Ingredients

    • ⅓ cup basil, chopped
    • 15 oz container ricotta cheese
    • 2 large eggs
    • 1 tsp salt
    • 1 tsp garlic powder
    • ½ tsp ground pepper
    • 25 oz jar pasta sauce
    • 1 lb box lasagna noodles
    • 8 oz mushrooms, sliced
    • 2 small zucchini, sliced
    • 2 small yellow squash, sliced
    • 2 cups spinach, roughly chopped
    • 16 oz mozzarella, grated
    • 8 oz fresh mozzarella, thinly sliced
    • parmesan, to taste

    Method

    1. In a medium bowl combine the basil, ricotta, eggs, salt, garlic powder and pepper.
    2. In a 5 qt crock pot spread ¼ cup of pasta sauce and top with a single layer of uncooked lasagna noodles. Follow by spreading ⅓ of the ricotta mixture.
    3. Next layer a third of each kind of vegetable (mushroom, zucchini and yellow squash) and top with ⅓ of the chopped spinach and then ⅓ of the grated mozzarella. Lastly, layer with 1/4 of remaining sauce.
    4. Starting with the dried lasagna, repeat all of the above steps two more times. Finish with a layer of dried pasta, remaining sauce and a layer of fresh mozzarella.
    5. Place a clean kitchen towel between the lid and the slow cooker to catch any excess liquid produced by the steam in the crock pot.
    6. Cook on high heat for three hours, until the noodles are tender and the sauce is absorbed.
    7. Finish with fresh parmesan cheese and any extra basil you have on hand.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories690
    • Protein42 g
    • Carbohydrates69 g
    • Total Fat29 g
    • Dietary Fiber10 g
    • Cholesterol126 mg
    • sodium1072 mg
    • Total Sugars10 g

    Crockpot Vegetable Lasagna

    Questions & Reviews

    Join the discussion below.

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    • ktoliver

      How long would you suggest cooking, in an instapot?

      We have not tested this yet in an instant pot.

    • KDenton

      Ok to freeze leftovers?

      Should be fine!

    • KDenton

      How do you scoop out the layers of goodness so that it looks like lasagna. Tricky in a crockpot.

      Try using a sturdy wooden spoon.

    • Charlene R Vega

      Can I make this with lean ground beef and does the beef have to be cooked beforehand?

      That should be fine to add beef. We recommend cooking and draining the beef before adding it to the crockpot recipe. Hope you enjoy Charlene.

    • Allison

      If you cut the recipe in half, is the cooking time still the same?

      Cooking time is still the same. Hope you enjoy Allison!

    • KDenton

      Delicious. I made just like the recipe except for the fresh mozzarella. Hubby says it’s a “keeper”. The fresh basil is a must. I am curious how others managed to scoop the layers out of the crockpot. Definitely tricky. Worked best after it had cooled quite a lot.

      Thanks, we are so glad you loved it!

    • Alana

      This was a very easy, delicious recipe! I found a way to do the lasagna in the oven since our pot had yet to be washed. You put the oven at 325°F and cook for around 2 hours. Also, to add a nicer cheese biye, I recommend adding some gruyere and asiago. Nice melting cheeses and they add a nice bite to dishes!

      Glad you enjoyed this Alana and that you were able to figure out an oven method.

    • Bethany Mc

      Great recipe! Noodles cooked up to perfection with kitchenAid crock pot on medium for 3 1/2 hrs. Lasagna cut into beautiful squares. I only had 8 sheets of noodles but it worked. I added sliced mushrooms and diced the Squash. Next time will add sliced black olives and try adding some shredded carrots. I also will add another 12 ounces of sauce.

      Thanks Bethany, we are so glad you enjoyed this one!

    • Haley

      This recipe was super easy and so delicious. It is the perfect combination of satisfying and healthy, it also keeps well in the fridge so leftovers were great as well. I substituted mushrooms for thinly sliced carrot chips and it turned out amazing. Will definitely be making this again!

      Thanks so much Haley! We are so glad you liked it and will be making it again!

    • Sara Nunnally

      Made this tonight with just mushrooms and spinach. It was delish! I’d forgotten that Basil was in the ricotta mixture, and for the first bites, I was like, “What is that flavor?” Really good. Also, my pot is oval so it seemed like I wouldn’t have enough ricotta, but it works out and isn’t dry at all! Only one issue, we had some sticking on the sides, and gettin go the servings out was a bit tricky at first. But the ease at which this came together, I have no complaints. Also, we used oven-ready noodles, the non-boil kind, and that works just fine.

      Perfect! So glad yo loved it!