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Crockpot Vegetable Lasagna

  • Serves: 7
  • Calories: 614
vegetarian lasagna made in a crock pot

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.

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!

Crockpot Vegetable Lasagna

  • Serves: 7
  • Calories: 614


  • 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


  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
  • Calories 614
  • Protein 41 g
  • Carbohydrates 61 g
  • Total Fat 23 g
  • Dietary Fiber 5 g
  • Cholesterol 108 mg
  • sodium 1182 mg
  • Added Sugars 7 g

Crockpot Vegetable Lasagna

Questions & Reviews

Join the discussion below.

  • Kaitlyn R.

    Looking to make this, but wondering what alterations I would have to make for a bigger crockpot

    Just spread the ingredients to fill the entire crockpot. You might have less layers, but it would work. I'm not sure how large your crockpot is, but you could also just 1.5 the recipe.

  • Alexis Stewart

    Hello how much (grams/ounces, etc) are in a serving? I plan to make this over the weekend and just tracking the calories and such. Thanks!

    We have actually just added all of that nutrition information to the bottom of the recipe! The whole recipe serves makes about 7 servings. Thanks for asking & enjoy!

  • Cristina

    Hello :) love everything about your website! in order to make it gluten free, can we easily substitute the pasta for egglant? thank you!

    Hi Cristina! Thanks for your sweet comment! While we love swaps and always hope that our readers will make our recipes their own, eggplant wouldn't work in place of the dried pasta here. Eggplant would release quite a lot of moisture, whereas the dried lasagna noodles actually absorb liquid. In other words, you'd likely end up with a soupy mess! You might be able to sub in gluten free pasta? We haven't tested it that way, but with a good-quality brand of GF dried lasagna noodles, it should work. If you try it, let us know how it turns out!

  • Katie Bachelor

    Can you do this in the oven instead of the crockpot?

    Yes. But I would cook the noodles and maybe add a bot more sauce. The crock pot creates so much moisture so you wouldn't have that in the oven.

  • Elizabeth Stepnowski

    I just made this for dinner tonight, and it was the best veggie lasagnia I have ever had! I don't have a 5qt crockpot so I split it up into three 1.5qt ones, and it worked well! I also added oregano to the rocotta cheese. Very flavorful. I thought about skipping the fresh mozzeralla and I am glad I didn't!

    Yay! So happy to hear this!