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Crockpot Veggie Lasagna 1

Crockpot Veggie Lasagna

This hearty, flavor-packed vegetarian lasagna transforms a traditionally labor-intensive recipe into a simple set-it-and-forget-it meal that's perfect for busy weeknights or weekend meal prep. Even dedicated meat-eaters will love this satisfying plant-based dish!
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Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Course Main Course
Cuisine Italian
Servings 8 servings
Calories 320 kcal

Equipment

  • 6-quart Slow Cooker/Crockpot
  • Large Skillet
  • Mixing Bowls

Ingredients
  

For the sauce

  • 2 tablespoons olive oil
  • 1 large onion finely diced
  • 3 cloves garlic minced
  • 1 red bell pepper chopped
  • 1 zucchini diced
  • 1 cup mushrooms sliced
  • 1 carrot grated
  • 2 cans diced tomatoes 14.5 oz each
  • 1 can tomato paste 6 oz
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste

For the cheese mixture

  • 15 oz ricotta cheese or cottage cheese for higher protein
  • 2 cups shredded mozzarella divided
  • 1/2 cup grated Parmesan cheese
  • 1 egg beaten
  • 2 tablespoons fresh parsley chopped
  • 1/4 teaspoon nutmeg

Additional ingredients

  • 9-12 no-boil lasagna noodles whole wheat or gluten-free work well
  • 2 cups fresh spinach
  • 1 cup additional vegetables optional (broccoli, cauliflower, or kale)

Instructions
 

  • Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
  • Add minced garlic and cook for another 30 seconds until fragrant.
  • Add bell pepper, zucchini, mushrooms, and grated carrot, cooking for 5-7 minutes until vegetables have softened slightly.
  • Pour in diced tomatoes and tomato paste, then add Italian seasoning, basil, oregano, salt, and pepper. Simmer for 10 minutes to meld flavors.
  • In a medium bowl, combine ricotta cheese, 1 cup of mozzarella, Parmesan cheese, beaten egg, parsley, and nutmeg. Mix thoroughly until well incorporated.
  • Lightly coat your 6-quart slow cooker with cooking spray or a thin layer of olive oil.
  • Spread about 1/2 cup of the vegetable sauce on the bottom of the crockpot.
  • Place a layer of lasagna noodles on top, breaking them as needed to fit the shape of your slow cooker.
  • Add 1/3 of the cheese mixture on top of the noodles, spreading evenly. Layer 1/3 of the vegetable sauce over the cheese, then add a layer of fresh spinach.
  • Repeat the layering process (noodles, cheese mixture, sauce, spinach) two more times, ending with a final layer of sauce on top.
  • Sprinkle the remaining cup of mozzarella cheese over the top layer.
  • Cover and cook on high for 3-4 hours or on low for 6-7 hours. The lasagna is ready when the noodles are tender and the cheese is melted and bubbling around the edges.
  • Let rest for 10 minutes before serving to allow the lasagna to set.

Notes

For deeper flavor, consider roasting your bell peppers and zucchini before adding them to the sauce.
Resist the temptation to lift the lid during cooking, as this can increase cooking time by up to 30 minutes each time.
If using regular lasagna noodles instead of no-boil, add 1/4 cup more liquid to your sauce.
This recipe freezes exceptionally well. Cool completely, portion, and freeze for up to 3 months.

Nutrition

Calories: 320kcalCarbohydrates: 32gProtein: 18gFat: 14gSaturated Fat: 6gSodium: 580mgFiber: 5gSugar: 7g
Keyword Vegetarian Lasagna, Slow Cooker Lasagna, Crockpot Lasagna, Vegetable Lasagna
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