Easy Vegetarian Crockpot Lasagna: A Hearty Slow Cooker Comfort Food
Sort of healthy, incredibly simple, and so delicious you won’t even miss the meat! This Vegetarian Crockpot Lasagna is brimming with fresh vegetables, rich homemade sauce, and, of course, a generous amount of cheese, creating the ultimate comfort food combination that’s perfect for any occasion.
As the colder months arrive, there’s nothing quite like turning on the crockpot and letting it do all the work, especially when it results in a delicious, warming meal. This Vegetarian Crockpot Lasagna is your go-to recipe for hassle-free weeknight family dinners. It’s not only incredibly easy to prepare but also makes for fantastic leftovers, ensuring you have tasty lunches all week long.
This classic Italian comfort food gets a convenient upgrade by utilizing the slow cooker, making it accessible even on your busiest days. Plus, with a generous addition of fresh vegetables, it becomes a touch healthier without sacrificing any of its rich, satisfying flavor. Don’t have a slow cooker? No problem at all! This versatile vegetarian lasagna recipe can also be perfectly baked in the oven if you’re short on time or simply prefer the traditional method.
What makes this slow cooker veggie lasagna truly special is its universal appeal. Even my meat-loving husband, a true test for any vegetarian dish, absolutely adores this recipe. This means it’s an ideal meal not just for vegetarians but also for families looking to incorporate more plant-based meals that everyone will enjoy. I sincerely hope you and your family fall in love with this simple, homemade, and incredibly satisfying lasagna, whether made in your crockpot or oven.
Essential Kitchen Tools for Your Vegetarian Lasagna
Having the right tools can make all the difference in the kitchen, especially when preparing a layered dish like lasagna. Here’s what you’ll need to make this delicious vegetarian crockpot lasagna a breeze:
- A Large Crockpot (6 or 8 Quart): This is the star of our recipe! A large capacity slow cooker is crucial to accommodate all the layers of noodles, sauce, cheese, and vegetables. Both 6-quart and 8-quart models will work perfectly, providing ample space for your lasagna to cook evenly and prevent overflow. If you don’t have a slow cooker, don’t worry – you can still make this delicious lasagna in the oven with a few minor adjustments (see baking instructions below!).
- A Chef’s Knife and Cutting Board: This recipe calls for a fair amount of vegetable chopping. A good quality, sharp chef’s knife paired with a sturdy cutting board will not only make the prep work easier and faster but also safer. Investing in these basics is always a good idea for any home cook.
- Measuring Cups and Spoons: Essential for accurate ingredient measurements, ensuring your lasagna has the perfect balance of flavors and textures.
- A 13×9 inch Baking Dish: If you opt for the oven method, a standard 13×9 inch baking dish will be necessary for layering and baking your lasagna to golden perfection.
Key Ingredients for a Delicious Vegetarian Lasagna
The beauty of this vegetarian lasagna lies in its simple yet flavorful ingredients. Each component plays a vital role in creating a hearty, comforting, and deeply satisfying dish:
- Dried Lasagna Noodles: This is an extremely important detail for the crockpot version! For slow cooker lasagna, always use traditional dried lasagna noodles, not “no-boil” or “oven-ready” varieties. The slower, gentler cooking process in the crockpot works perfectly with dried noodles, allowing them to absorb moisture from the sauce and cook to an ideal al dente texture. Using “no-boil” noodles in a slow cooker often results in a mushy, undesirable texture, which we definitely want to avoid.
- Perfect Marinara Sauce: A great marinara sauce is the backbone of any fantastic lasagna. While I personally love using my homemade marinara sauce for its rich, authentic flavor, a high-quality store-bought brand will work wonderfully too. Look for a brand with minimal added sugars and robust tomato flavor. The sauce provides moisture and deep flavor, marrying all the ingredients together.
- Assorted Fresh Vegetables: This is where we pack in the goodness! I typically use a combination of mushrooms, red bell peppers, fresh spinach, and zucchini. This mix offers a fantastic variety of textures and earthy flavors that complement the sauce beautifully. They cook down to create a substantial and satisfying filling that even picky eaters (including kids!) often enjoy without realizing how many veggies they’re consuming. Feel free to customize your vegetable blend; other excellent options include shredded carrots, diced eggplant, yellow squash, kale, or even sun-dried tomatoes for an extra punch of flavor.
- Cheese: What’s lasagna without cheese? My go-to trio includes shredded mozzarella cheese for its incredible meltiness and classic stretch, creamy ricotta cheese for moisture and richness, and grated Parmesan cheese for a sharp, salty depth of flavor. This combination delivers the ultimate cheesy experience. For a slightly different creamy texture, you could swap the ricotta cheese for cottage cheese.
- Spices: A blend of dried basil, garlic powder, onion powder, ground black pepper, and sea salt enhances the overall Italian flavor profile, complementing both the sauce and the vegetables. A dash of red pepper flakes is optional for those who enjoy a subtle kick.
- Fresh Parsley for Topping (Optional): A sprinkle of fresh parsley at the end adds a vibrant color and a fresh, herbaceous note that brightens up the entire dish.
How to Make a Vegetarian Crockpot Lasagna Recipe
Combine and Prepare Ingredients
Getting your ingredients ready before you start layering is key to a smooth and enjoyable cooking process.
- If you’re making your own marinara sauce from scratch, it’s best to prepare it first. I often make a large batch ahead of time and store it in the fridge or freezer for quick meals like this. If you’re using a store-bought jarred brand, you can skip this step entirely and move straight to the next.
- In a large mixing bowl, combine the ricotta cheese, three cups of shredded mozzarella cheese, all your chosen spices (dried basil, garlic powder, onion powder, ground black pepper, sea salt, and optional red pepper flakes), and grated Parmesan cheese. Stir or mash these ingredients together until they are well incorporated. The mixture will be thick and might have a slightly clumpy texture, which is perfectly normal. Set this cheesy goodness aside.
- Thoroughly wash and then finely chop your chosen vegetables. For this recipe, I like to dice my vegetables quite small – aiming for pieces around ¼ inch thick and no more than ½ an inch. This ensures they soften beautifully and integrate seamlessly into the lasagna, making it perfect for those who prefer their veggies less chunky or for hiding them from picky eaters. Once all your vegetables are chopped, set them aside, ready for layering.
Layering the Vegetarian Lasagna in Your Crockpot
With your sauce ready, vegetables prepped, and cheese mixture combined, it’s time for the fun part: layering your slow cooker lasagna!
- Begin by lightly spraying the inside of your crockpot with cooking spray. This crucial step helps prevent the lasagna from sticking to the bottom and sides, ensuring clean, easy serving later. Next, add a small amount of marinara sauce (about ½ to ¾ cup) to the bottom of the slow cooker and spread it out completely to create an even, moist base.
- Now, lay down a single layer of dried lasagna noodles. Don’t worry if they don’t fit perfectly; it’s absolutely fine to break some noodles to fill gaps or overlap them slightly to create a solid base.
- Evenly spread about one-third of your prepared ricotta and mozzarella cheese mixture over the top of the noodle layer. This creamy layer is what makes lasagna so rich and satisfying.
- Next, add an even amount of each of your chopped vegetables (such as mushrooms, zucchini, red bell pepper, and spinach). Distribute them evenly over the cheese layer, ensuring every bite will be packed with flavorful veggies.
- Repeat these steps (sauce, noodles, cheese, vegetables) until you have created 3 to 4 substantial layers of vegetarian lasagna, using up all your ingredients. For the final top layer, I recommend finishing with a generous sprinkle of the remaining shredded mozzarella cheese for that perfect golden, bubbly crust.
- Once all the layers are complete, place the lid securely on your crockpot and cook the lasagna on the LOW setting for approximately 4 hours. Cooking on low ensures that the noodles absorb the sauce evenly and the vegetables become tender without overcooking.
- After 4 hours of cooking, turn the crockpot OFF. This next step is vital for the perfect lasagna: let it rest in the slow cooker with the lid on for an additional 30 minutes to 1 hour. This resting period allows the lasagna to soak up any excess sauce, helps the layers set properly, and prevents the dish from being watery when sliced. If you skip this step, your lasagna will still be delicious, but the sauce might be a bit runnier than desired.
- When ready to serve this delightful vegetarian crockpot lasagna, carefully slice it into portions. Garnish with fresh parsley for a touch of freshness and enjoy your effortless, hearty meal!
Baking Instructions: Oven Method for Vegetarian Lasagna
While I’m a huge fan of the hands-off convenience of the crockpot, sometimes the oven is the best option – whether you forgot to start the slow cooker early or simply prefer the traditional baked lasagna. This homemade vegetarian lasagna is just as delicious when baked. The key difference for the oven method is to swap out the regular dried lasagna noodles for “no-boil” or “oven-ready” noodles, as they are designed to cook perfectly in the oven without pre-boiling. Aside from that, the preparation steps are very similar to the slow cooker method.
- Begin by preparing your cheese mixture and chopping all your fresh vegetables exactly as described in the crockpot lasagna recipe instructions above. Consistency in prep is key for even cooking.
- In a deep 13×9 inch baking pan, lightly spray the bottom and sides with cooking spray to prevent sticking. Then, spread a thin layer of marinara sauce at the bottom. Continue to layer the lasagna with no-boil noodles, cheese mixture, and chopped vegetables, following the same layering sequence as the slow cooker version, until all your ingredients are used.
- Preheat your oven to 425 degrees F (220 degrees C). Once hot, place the layered veggie lasagna on the center rack of the oven. Cover the baking dish tightly with aluminum foil to trap moisture and ensure the noodles and vegetables cook through. Bake for 45 minutes.
- After 45 minutes, carefully remove the foil. This allows the cheese on top to brown and become bubbly and golden. Bake for an additional 10-15 minutes, or until the top is beautifully browned and the lasagna is heated through.
- Once baked, remove the lasagna from the oven and let it rest for at least 15 minutes before serving. This rest time is crucial, as it allows the lasagna to set, preventing it from being too runny when sliced and helping the flavors meld together perfectly. Then, slice and enjoy your delicious baked vegetarian lasagna!
More Delicious Vegetarian Recipes
15 Minute Margherita Pizza
Veggie Quesadillas
Vegan Lentil Lemon Soup
Crockpot Vegetarian Chili Recipe
Apple Spinach Salad
Grilled Goat Cheese Sandwich
Common Questions About Vegetarian Crockpot Lasagna
To properly store leftover vegetarian crockpot lasagna, it’s best to remove it from the slow cooker and transfer it to a separate airtight container. This helps maintain its freshness and prevents it from drying out. Store the lasagna in the refrigerator for up to 4 days. To reheat, simply place your desired portion on a microwave-safe plate or bowl and heat in the microwave for 1-2 minutes, or until thoroughly warmed through. For more even heating, you can cut the slice into smaller pieces or heat it in 30-second increments, stirring if possible.
Absolutely! Lasagna freezes beautifully, making it an excellent meal prep option. To freeze cooked crockpot lasagna, first allow it to cool completely to room temperature. Then, you can either portion it into individual servings in plastic Tupperware containers or place larger sections into a large freezer-safe bag. Make sure to press out as much air as possible if using a bag, and lay it flat to freeze. The lasagna can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, you have a couple of reheating options:
1. In the Crockpot: Place the frozen lasagna back into the slow cooker and heat on the “warm” setting for approximately 2 hours, or until it’s heated all the way through.
2. In the Oven: Transfer the frozen lasagna to a large baking dish, cover it with foil, and heat in a preheated oven at 400 degrees F (200 degrees C) for about 1 hour, or until it’s thoroughly warmed through. You may uncover it for the last 10-15 minutes to crisp up the top.
I truly hope you and your family LOVE this Crockpot Vegetarian Lasagna! It’s one of my favorite “hidden veggie” recipes to serve, and it consistently receives rave reviews from everyone who tries it.
Happy Eating!
Vegetarian Crockpot Lasagna Recipe
Caitlyn Erhardt
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Ingredients
- 10-12 Dried Lasagna Noodles *NOT “Oven Ready” or “No Boil” See Notes
- 6 Cups Perfect Marinara Sauce or 2 24 Oz Jars of Your Favorite Store Bought Brand
- 1 Cup Mushrooms
- 1 Cup Spinach Leaves
- ½ Large Zucchini
- 1 Large Red Bell Pepper Ribs and Seeds Removed
- ¼ teaspoon Dried Basil
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 1 teaspoon Ground Black Pepper
- Sea Salt To Taste
- ¼ teaspoon Red Pepper Flakes Optional
- 24 Oz Ricotta Cheese
- 4 Cups Mozzarella Cheese Shredded
- 1 Cup Parmesan Cheese Grated or Shredded
Instructions
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If making your own marinara sauce for this recipe you will want to start that first. Personally, I always make mine ahead of time and store it in the fridge or freezer. If using store bought marinara sauce you can skip this step.
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Measure and combine ricotta cheese, 3 cups shredded mozzarella, spices and grated Parmesan cheese in a large bowl. Stir/mash together until incorporated. The mixture will be thick and slightly clumpy. Set aside.
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Wash your mushrooms, spinach leaves, red bell pepper, and zucchini and dry. Use a sharp knife to chop into small pieces and add to a large prep bowl. I like my vegetables about ¼ inch large, but you can dice them even smaller if you want to to really meld into the sauce when cooking.
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Once everything is prepped, start by spraying your crockpot with a little bit of cooking spray. This step helps the lasagna not stick and it come out clean when cooked. Next add a small amount of marinara sauce and spread it out completely coating the bottom of the slow cooker. Next, add a layer of dried lasagna noddles. It is okay to break some, overlap a bit to make them fit!Then add about ⅓ of the cheese mixture and spread it out evenly over the top of the noddles. Finally, add an even amount of each chopped vegetables and spread everything out into an even layer.
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Repeat these steps until you have 3-4 layers of vegetarian lasagna and all of your ingredients are used. On the final layer I like to top with the remaining shredded mozzarella cheese.
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Once layered, place the lid on the crockpot and cook the lasagna on LOW for 4 hours. After 4 hours, switch the crockpot OFF and let the lasagna chill out and rest in the slow cooker for 30 minutes to 1 hour. This rest time helps the lasagna soak up some of the sauce and make it let watery. If you skip this step the lasagna will still be delicious, but the sauce will be a bit runny. Serve topped with fresh parsley and enjoy!
Notes
- Leftover Storage: Store leftover lasagna in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave for 1-2 minutes or until warmed through.
- Oven Option: Prepare the cheese mixture and chop vegetables as instructed. In a deep 13×9 inch pan, spray with cooking spray, then add a thin layer of marinara sauce. Layer the lasagna using no-boil noodles according to the recipe. In a preheated oven (425°F), cook covered with foil for 45 minutes, then remove foil and bake an additional 10-15 minutes until golden. Remove from oven and let rest for 15 minutes before serving.
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Nutrition
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