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Incredible Crock Pot Vegetable Lasagna

Packed with vegetables and creamy cheese, this easy Crock Pot Vegetable Lasagna is a crowd-pleaser. Choose your favorite combination of vegetables and make this in your slow cooker today.

Crock Pot Vegetable Lasagna

The perfect tender pasta coated in marinara sauce and loaded with richly slow roasted vegetables and cheese creates the perfect meal. Definitely a Healthy Crock Pot recipe [1]!

That is exactly why this vegetable lasagna has become the star of the show many evenings in our home. With the richness of the sauce and the cheesy goodness expected, nobody misses the traditional meat sauce of a typical lasagna.

For our version, spinach, peppers, onions, and zucchini are the perfect vegetables as a base. You can pick your own combination, or follow ours to create a perfect lasagna that is healthier while still being delicious.

This Crock Pot Pizza Casserole [2] is also a favorite.

If you’re just getting to know your Slow Cooker, make sure to check out these important Crock Pot Tips and Tricks [3].

Crock Pot sitting on the kitchen counter

What Are the Best Vegetables for This Crock Pot Vegetable Lasagna?

Since you’re replacing a meat sauce with vegetables, you want something that will offer a level of richness to replace the meat.

We almost always choose the combination of spinach, zucchini, bell peppers, and onions. You can pick whatever combination you prefer. Some yummy combinations are listed below.

cheesy slow cooker lasagna

Should I Use Ricotta or Cottage Cheese?

We make this vegetable lasagna with both ricotta and cottage cheese and honestly cannot tell a difference in the flavor. I find that cottage cheese has a different texture and may not be preferred by kids, so if you will be serving your children, ricotta is smoother and may be a better choice.

You could also use a mix of the two kinds of cheese to add more texture to your vegetables and cheese mixture.

Can I Make This a Vegan Crock Pot Lasagna?

Yes! While it takes a bit of work to find the right vegan substitutions, you can definitely turn this into a vegan lasagna recipe with great success.

Can This Crock Pot Lasagna Be Made Ahead of Time?

Yes! If you know you will be busy the morning you want to make this lasagna, just assemble and refrigerate until time to cook.

You can make this recipe up to 24 hours ahead of time. Assemble the lasagna, cover tightly and refrigerate in the slow cooker insert. You will need to let the crock warm up a bit before putting it in the crockpot to cook. Cook time will take longer; cook until heated through in the center.

Can You Freeze Crock Pot Lasagna?

If you want to freeze this recipe, we recommend cooking it, letting it cool, and then freezing it.

To reheat from the freezer, either leave the lasagna the refrigerator overnight and then cook it in the microwave until heated through. Alternatively, you can place it in an oven-safe dish and heat it at 350 degrees for about 20 minutes if thawed.

How to Make Crock Pot Vegetable Lasagna

Follow these step-by-step instructions and you’ll have the best lasagna your family will rave about!

Step 1 – Prep

Gather your ingredients and spray or line your Crock-Pot to prevent the noodles and cheese from sticking. Place a 1/2 cup marinara sauce in the bottom of the crock.

Step 2 – Mix ingredients

Next, in a large bowl, mix ricotta cheese, garlic powder, and crushed red pepper if using.

Ricotta cheese and egg mixed together for lasagna filling.
cheese mixture

Then, you will mix together your cheese mixture with your vegetables in the large bowl.

veggie, cheese and herb mixture
veggie, cheese and spice mixture

Tip: For the vegetables, small dices or shreds work best for this recipe.

Step 3 – Layer

Once you have the vegetable cheese mixture ready, you will begin making your layers in the slow cooker. You will be making three layers, so divide your ingredients accordingly as you begin building your lasagna.

Start with a bit of marinara sauce on the bottom of the pot, then top that with noodles, the veggie cheese mixture, and shredded cheese.

lasagna noodles being layered in crockpot
first layer of noodles
layering of ingredients in the crockpot for lasagna
vegetable and cheese layer
cheese layer of lasagna in the crockpot
cheese layer

You will repeat this process ending with a layer of noodles. You will pour the last bit of sauce on the noodles, and top with the last of your shredded cheese and a sprinkle of Parmesan.

sauce layer of lasagna in slow cooker
sauce layer

Cover the lasagna and set to cook as directed.

Note: Let the lasagna cool down for around an hour before cutting to serve. Otherwise, it will be too moist and will not cut well for serving.

Tips for Making the Best Crock Pot Lasagna

Packed with vegetables and creamy cheese, this easy Crock Pot Vegetable Lasagna is a crowd-pleaser.  Choose your favorite combination of vegetables and make this today.

Other Crock Pot Recipes You’ll Love

Crock Pot French Dip Sandwiches [4]
Crock Pot Pork Tacos [5]
Crock Pot Deep Dish Pizza [6]
Crock Pot Pizza Casserole [2]

Let Us Know When You Try Our Recipes!

If you try this Crock Pot Vegetable Lasagna or any other recipe on Suburban Simplicity [7], then don’t forget to rate the recipe and let us know how it went in the comments below, we love hearing from you! Better yet, use the hashtag  #suburbansimplicity if you make the recipe.

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Packed with vegetables and creamy cheese, this easy Crock Pot Vegetable Lasagna is a crowd-pleaser. Choose your favorite combination of vegetables and make this today.

Crock Pot Vegetable Lasagna

Packed with vegetables and creamy cheese, this easy Crock Pot Vegetable Lasagna is a crowd-pleaser. Choose your favorite combination of vegetables and make this today.
Print [12] Pin [13] Rate [14]
Prep Time: 20 minutes
3 hours
Total Time: 3 hours 20 minutes
Servings: 8
Calories: 353kcal
Author: Erin Henry [15]

Equipment

  • Crock Pot

Ingredients

  • 36 ounces marinara sauce (about a jar and a half)
  • lasagna noodles (uncooked)
  • 24 ounces part-skim ricotta cheese OR cottage cheese
  • 3-4 cups chopped vegetables of choice (we used spinach, zucchini, red peppers, and onion)
  • 1 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper (if desired)
  • 2 cups shredded Mozzarella or Provolone cheese
  • Parmesan cheese for topping
  • fresh parsley for topping (optional)

Instructions

  • Spray a 5-6 quart crockpot with nonstick cooking spray. Spread 1/2 cup marinara sauce in the bottom of the crock.
  • In a large bowl, mix vegetables, ricotta cheese, garlic powder, and crushed red pepper if using.
  • Break 3 noodles to fit and cover the bottom of the crock pot. Cover with about one-third of the ricotta and veggie mixture. Then, top with 1/3 of the Mozzarella cheese and 1/3 of remaining sauce. Repeat the layers two more times (for a total of three times). End with noodles on top, covered with a thin layer of sauce and a little bit more shredded mozzarella cheese.
  • Cover and cook on high for 3 hours or on low for 5-6 hours. Turn the crockpot off completely and let the lasagna sit for at least one hour. This allows all the moisture to soak into the noodles.

Notes

  • The noodles in the bottom of the crock pot will look a little awkward, but this is no big deal. They will cook just fine.
  • IMPORTANT: Make sure you let the cooked lasagna sit for at least an hour or it will have too much moisture and be very soupy.
  • Other vegetables that are good in this recipe are sliced mushrooms, yellow squash, red onion, grated or chopped carrots or green bell pepper.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition

Calories: 353kcal | Carbohydrates: 36g | Protein: 22g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 48mg | Sodium: 962mg | Potassium: 687mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2142IU | Vitamin C: 12mg | Calcium: 407mg | Iron: 3mg
Course: Main Course
Cuisine: Italian
Tried this recipe?Mention @Suburban_Simplicity [16] or tag #suburbansimplicity [17]!