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Crockpot Vegetable Lasagna

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

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
  • Calories 690
  • Protein 42 g
  • Carbohydrates 69 g
  • Total Fat 29 g
  • Dietary Fiber 10 g
  • Cholesterol 126 mg
  • sodium 1072 mg
  • Total Sugars 10 g

Crockpot Vegetable Lasagna

Questions & Reviews

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  • Deborah Bahlman

    Can I use this same recipe in a lasagna pan? If yes, what oven temp and how long to bake?

    We recommend following our "Classic Lasagna Recipe" if you want t make lasagna in the oven. Hope you enjoy Deborah!

  • Tawn Downs

    Can you assemble and refrigerate for up to 24 hours before cooking?

    I made it once, and it was delicious! Preparing for a girl's weekend and won't have enough time to assemble and cook before dinner time. If it was already assembled the day before, I could jus plug in the crockpot and let it go!

    Hi Tawn, that should work ok! We haven't ever tested that so can't say with 100% certainty but we don't imagine it causing an issue. We'd love to hear how it goes if you try it!

  • Kari

    Will this turn out okay with oven ready noodles(they are what I have on hand)? Or do they not absorb enough water? Thanks! Looks delish?

    I think it will work just fine!

  • Amanda

    This was SOOOO good! Can it be adapted for the oven? I won’t have crock pot access on vacation but I still want to make it!! (First time cook here and I was so nervous to mess this up but it was great!)

    I would add more sauce. And precook the noodles. The crockpot produces a lot of moisture and liquid. So in the oven, you would need to add a little more.

  • Lisa

    I just want to clarify the noodles… am I using “oven ready” noodles, or regular everyday dried lasagna noodles ( ones that I would normally boil first but am not boiling in this recipe) ?

    Regular everyday dried lasagna noodles! : )

  • 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!

  • Anna

    This recipe is amazing, and always such a hit with whoever I make it for! It takes some prep, but then it is easy as can be with the crock pot.

    Yes. So happy to hear that.

  • Jessie

    I love all your recipes, we make so many of them! I was so skeptical about making a lasagna in a crockpot but this was SO SIMPLE. Its kid friendly and made easily with kids running around. 10/10 Recommend for the busy weeknight dinner.

    Thank you Jessie! We are so happy to hear you make so many of our recipes! Glad this one was a hit for the family and easy to get on the table! Cooking with kids running around is no small feat!