Crockpot Vegetable Lasagna

Story by Holly
vegetarian lasagna made in a crock pot
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Fresh basil, tons of veggies, and three cheeses brighten up jarred pasta sauce and no-boil noodles in this super delicious, easy slow cooker veggie 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.

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. 

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 with basil and parmesan cheese

More Magically-Easy Pasta Dishes:

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 6

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.