Vegetarian Crock Pot Lasagna

  • Author: Liz Thomson
  • Prep Time: 10 mins
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 6 1x
  • Category: Vegetarian
  • Cuisine: Italian


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


  1. Spray the inside of the crockpot with non-stick cooking spray.
  2. 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.)
  3. 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.
  4. Top with 1/2 cup of sauce, 1/2 the ricotta cheese and spinach leaves.
  5. Add a layer of mozzarella cheese.
  6. Repeat- noodles, ricotta, sauce, spinach, mozzarella, noodles.
  7. Add the cup of water to the pasta sauce jar and shake. Pour over the layers.
  8. Top with cheese.
  9. Put the crockpot on low for about 6 hours. Let sit for a few minutes then cut and serve!
  10. 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!