Crock-Pot Vegetable Lasagna is packed with zucchini, mushrooms, 3 cheeses, and whole wheat noodles. Just layer everything in your slow cooker, sit back, and enjoy a healthy dinner when it's done.
This vegetarian lasagna recipe combines the ease of using a crock-pot to cook everything, even the sheets of lasagna. You read that right. You DON'T need to boil the dry lasagna sheets first. You don't need to buy expensive, pre-cooked ones either.
It's perfect for entertaining too because you can prepare everything in advance and just sit back and relax until serving time.
Ingredients and Substitutions
The ingredients you buy drastically change the taste and nutritional content of vegetarian lasagna. Consider these swaps depending upon your diet:
- Cheeses - Ricotta, mozzarella, and Parmesan cheeses are used in this recipe. Any fat content may be used.
- Vegetables - Use 5-6 cups of vegetables that are in season. Slice thin or finely dice if the vegetable is hearty. We used zucchini, carrots, mushrooms, and onion. Other options include spinach, kale, yellow squash, peppers, and eggplant.
- Pasta Sauce - There are many different types of pasta sauce to choose from including ones with no sugar added which will impact the nutritional information. You can cut back on the pasta sauce a little, but be sure to completely cover the noodles with sauce.
- Lasagna Noodles - Use whole wheat or regular noodles. Feel free to cut back on the number of noodles used which will also cut back on the carb count.
- Optional Meats - Cooked ground beef, sausage, and crumbled tofu are some of the proteins that can be added along with the vegetables.
Directions with Pictures
In case you're new cooking pasta in a crock-pot, here are the easy steps with pictures.
- Lasagna noodles. Buy regular, uncooked noodles. They DO NOT need to be cooked first. (Can I hear a little cheer?!) Break them as necessary to fit in your slow cooker. The noodles will overlap and there may be some gaps. No one will ever know!
- Vegetables. Layer chopped, UNCOOKED vegetables over the cheese and then top with a generous portion of pasta sauce.
- Cheese mixture. Spreading the cheesy layer over the broken noodles can be tricky. Drop small scoops of the cheese mixture over the noodles. (I use a 1 Tablespoon cookie scoop to do this.) Use a spoon (or your fingertips) to gently spread the lumps of cheese over the noodles.
- Finishing Step. At 4 hours, turn off the crock-pot. Take off the lid and sprinkle the remaining cheeses over the top. Return the cover and allow the lasagna to sit for at least 30 minutes more (or up to one hour.) The cheese will melt and the lasagna will "set."
The noodles soak up the sauce and cook during the time in the slow cooker. Be sure to use an adequate amount of sauce to cover the noodles. You do not need to soak the noodles first.
You do not need to cook the vegetables first. The slow cooker will take care of that.
The recipe quantities work well for a 5 ½ to 6 quart slow cooker. Mine is on the small size. For larger appliances, the ingredients will spread out a little more and the cook time can be adjusted down an hour.
Allow the lasagna to set for about 30 minutes and you will be able to serve it right out of the crock-pot using a sturdy spatula.
You probably can, but I've never done it. Check out Easy Vegetable Lasagna by Inspired Taste for a pressure cooker version.
Rejoice if you have leftover veggie lasagna. It's very enjoyable the next day and freezes well. Cut it into single servings for a quick and easy lunch or dinner.
- Storage. Store cooked lasagna in an airtight storage container in the refrigerator for up to 5 days or in a freezer-safe container up to 3 months.
- To Reheat. Let thaw overnight in the refrigerator. Reheat servings in the microwave, or the oven at 350 °F.
What to Serve with Vegetable Lasagna
Here are some suggestions to round out a dinner where lasagna is the main course. Of course, garlic bread and a side salad are always a perfect pairing!
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Crock-Pot Vegetable Lasagna
- 15 ounce low-fat ricotta cheese
- 4 cups low-fat mozzarella cheese shredded, divided in half
- 1 egg beaten
- 1-2 garlic cloves minced
- 1 cup carrots sliced thin
- 1 medium zucchini sliced about ¼ inch thick and cubed (about 2 cups)
- 8 ounces mushrooms sliced (about 2 cups)
- ½ cup red onion sliced thin
- 12 whole wheat lasagna noodles
- 48 ounces pasta sauce
- ¼ cup Parmesan cheese grated
- Combine ricotta, 2 cups of mozzarella cheese, egg and garlic in a bowl and set aside.
- Generously coat the inside of the crock pot with cooking spray.
- Spread ½ cup of pasta sauce over the bottom of the crock pot.
- Layer 3 lasagna noodles in the bottom of the crock pot, breaking noodles as necessary and overlapping pieces to cover the pasta sauce. Don't worry how it looks!
- Cover noodles with a third of the cheese mixture. (Tip: drop cheese mixture in Tablespoon size heaps and use finger tips to gently spread the cheese mixture evenly over the noodles.)
- Layer a third of the vegetable mixture (about 1 ½ cups) over cheese mixture.
- Spread ¾ cup of pasta sauce over the vegetables.
- Repeat steps 4 through 7 two more times
- Top with 3 more broken lasagna noodles and remaining pasta sauce.
- Cook on low heat for 4 hours.
- Remove lid and sprinkle 2 cups of mozzarella cheese and ¼ cup of Parmesan cheese over the top.
- Replace lid and allow to sit for about 30 minutes so cheese will melt and lasagna will set.
- Serve from crock-pot.
This recipe was originally published 9/23/2014. It was updated to improve the reader experience.