Amazing Vegetarian Crockpot Lasagna Recipe

Raise your hand if you LOVE your crockpot! I sure do. Just being able to throw a few ingredients in there, and then hours later have a warm and delicious meal ready is priceless.

The great thing about this crockpot recipe compared to most lasagna recipes is that you don’t have to pre-cook the lasagna noodles. Everything is just layered into the crockpot raw, and then comes out perfectly cooked hours later.

Keep Calm & Crock On

Let’s get started, shall we!?

First, generously grease your crockpot so that nothing sticks. Then cover the bottom with about 1/2 a cup of your sauce. Make your first layer of noodles right on top of the sauce. Break them apart so that you get a pretty even coverage. Then top with about 1/3 of the ricotta cheese.

Layer on 1/3 of your veggies (or filling of choice) along with a little seasoning.

Top with 1/3 of your shredded cheese and sauce.

Continue your layering 2 more times until you have a total of 3 layers. End with a layer of noodles, sauce and shredded cheese.

Cover and cookie on HIGH for about 3 hours or LOW for about 5 hours. Turn the crockpot off and let it sit for about 20 minutes so that the lasagna absorbs the moisture.

Oh, yummy! I like to top mine with parmesan cheese and red pepper flakes.

Print Recipe

Super Easy Crockpot Veggie Lasagna

Make it your way with the veggies and ingredients of your choice! This vegetarian dinner idea is a family favorite. Simply layer lasagna noodles, ricotta and the fillings of your choice (zucchini, spinach, onion, etc.), and cook it on high in your slow cooker for about 3 hours.

Servings: 8

Ingredients

2 (24 ounce) jars of your favorite pasta sauce
10 lasagna noodles
24 ounces ricotta cheese
3 cups shredded mozzarella (or cheese of your choice)
3 cups chopped veggies (I use spinach and zucchini)
seasoning to taste (I use garlic powder and pepper)

Instructions

Generously grease your crockpot with non-stick spray or oil.
Spread about 1/2 a cup of the tomato sauce onto the bottom of the crockpot so that the noodles don't stick.
Top the sauce with a layer of noodles. As you can see from the photos, you will need to break them up in each layer to get them to fit.
Cover with about 1/3 of the ricotta cheese, veggies, tomato sauce and shredded cheese (I also like to sprinkle each layer with a little garlic powder and pepper). Season however you would like.
Repeat layers 2 more times. End with a layer of noodles, sauce and shredded cheese. Be sure to spread the sauce around on this last layer so that the noodles are completely covered.
Cover and cook on HIGH for about 3 hours or LOW for about 5 hours. Every crockpot varies so check on it before hand. Mine actually cooks perfectly on high in about 2 hours 40 minutes.
Turn the crockpot off and remove the ceramic insert so that it's completely away from the heat. Let it sit for about 20 minutes before eating so that the moisture soaks into the lasagna and isn't a soupy mess.

Notes

Add the veggies and herbs of your choice: zucchini, squash, kale, spinach, onion, bell pepper, eggplant, fresh garlic, basil, oregano, pesto, etc.
Meat lovers: feel free to add seasoned ground beef or sausage in with the layers. Just be sure to cook and completely drain the fat.
Top with parmesan cheese.