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!
Tips for making crockpot 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.
This vegetarian crockpot lasagna recipe only takes a few minutes to throw together and then you can set it and forget it!
- 8 large lasagna noodles (uncooked)
- 1 12 oz can of crushed tomatoes
- 1 24 oz jar of pasta sauce
- 2 cups shredded mozzarella cheese
- 2 cups ricotta cheese
- 1 cup spinach
- 3/4 cup water
- Spray the inside of the crockpot with non-stick cooking spray.
- Add the crushed tomatoes to the bottom of the crockpot. (The amount will depend on how large your crockpot is. Mine is huge so I used about 1 cup.)
- Place 1 layer of lasagna noodles on the bottom. You’ll have to break them up a bit to make them fit. That’s ok, it doesn’t have to be pretty.
- Top with 1/2 cup of sauce, 1/2 the ricotta cheese and spinach leaves.
- Add a layer of mozzarella cheese.
- Repeat- noodles, ricotta, sauce, spinach, mozzarella, noodles.
- Add the cup of water to the pasta sauce jar and shake. Pour over the layers.
- Top with cheese.
- Put the crockpot on low for about 6 hours. Let sit for a few minutes then cut and serve!
- Note: My guess is that all crockpots are not created equal, so you may need to adjust the amount of water to add. Play around with it and see. I think this recipe would be hard to mess up!
- 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.