The Easiest Vegetarian Crockpot Lasagna
Did you know you can make delicious lasagna in a slow cooker? It’s true! This easy vegetarian lasagna only requires a few minutes of prep. You don’t even need to cook the noodles in advance!
It took me a long time to adjust to the world of slow cookers. The whole idea of it weirded me out for a long time. (Like, I’m intentionally leaving this appliance on all day? That seems scary.) But I’ve come around to it, especially since crockpot meals are ridiculously convenient… and I happened to have the basic ingredients for lasagna in my pantry so the question was:
Can you make lasagna in a crockpot?
Yes! It’s actually a great “set it and forget it” style recipe. Crockpots can vary a bit in terms of heat and cooking time so the first time you make this, you’ll want to check it a little early to see how things are coming along!
How to Make Vegetarian Lasagna in a Slow Cooker
Add a little bit of sauce to the bottom of a slower cooker, then top with noodles. Layer with cheese, then top with spinach.
Continue to layer with sauce, noodles, cheese, and vegetables. For the final layer, add noodles, a thin layer of sauce, and cheese.
Finishing with a layer of sauce and cheese helps prevent the noodles from drying out.
Let cook on high for 2-3 hours until the noodles are softened. Then turn off the heat and let sit for 10 minutes.
Tips for Making Slow Cooker Lasagna
- Be sure to use traditional lasagna noodles, not pre-cooked or no-boil noodles. Those will get soggy!
- With recipes like this that are only a handful of ingredients, using high-quality ingredients is essential. I love Rao’s tomato basil sauce for the pasta sauce.
- Crockpot times can vary so be sure to keep an eye on this recipe so I recommend checking it after 4 hours but it may need up to 6.
How to Layer the Ingredients
I thought I’d outline the exact order I layered the ingredients, to make it a little less confusing. So from the first layer to the last, here’s the order:
It’s important to end with noodles topped with sauce and cheese, so the noodles don’t dry out.
Vegetables to Add to Your Lasagna
- You can play around with the vegetables, but it’s important to factor in the water content of certain vegetables. I recommend using at least one small zucchini squash or yellow squash, which will add a little moisture to the mix.
- If you want to add eggplant, cut it into small cubes, add a pinch of salt, and microwave it for 4-5 minutes to help draw out some of the water so your lasagna doesn’t end up too soggy.
This vegetarian crockpot lasagna recipe only takes a few minutes to throw together and then you can set it and forget it!
- 12 large lasagna noodles (a 1lb box of noodles is plenty)
- 2 cups shredded mozzarella cheese
- 2 cups ricotta cheese
- 1/4 cup Parmesan cheese
- 24 oz jar of pasta sauce
- 1 cup spinach
- 1 zucchini or yellow squash, sliced into thin coins
- Spray the inside of the slow cooker with non-stick cooking spray.
- In a small bowl, combine 1 cup mozzarella with the ricotta and Parmesan cheese.
- Add a thin layer of sauce to the bottom of the slow cooker.
- Place a layer of lasagna noodles on top of the sauce. You’ll have to break them up to make an even layer. It’s ok to overlap the noodles.
- Top with 1/3 of the ricotta mixture, then top with a layer of squash.
- Top with sauce, then another layer of noodles.
- Continue to layer ricotta, spinach, sauce, and noodles.
- Add a final layer of ricotta, noodles, sauce, then cheese.
- Put the crockpot on high for about 3 hours. Let sit for a few minutes then cut and serve!
Keywords: vegetarian crockpot lasagna
- Ricotta Cheese- $2.50
- Shredded Mozzarella Cheese- $2
- Crushed tomatoes- $1
- Marinara Sauce- $2.50
- Lasagna Noodles- $1
- Spinach- $1
You could certainly add in more veggies, I just didn’t have much else on hand. I also sprinkled it with a little fresh basil just before serving. It adds a nice pop of color! Shredded parmesan never hurt either. So many options, so little time.