Vegetarian Crockpot Lasagna

Vegetarian Crockpot Lasagna


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This recipe is the easiest and cheesiest way to make your favorite pasta casserole! A perfect way to sneak in servings of fresh vegetables for the whole family.

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Time needed

5 min preparation + 4 hour cooking

Serving Size / Yield

8 servings


  • 2 C. zucchini, chopped
  • 2 C. mushrooms, chopped
  • 2 C. spinach, chopped
  • 15 oz. ricotta cheese
  • 1/2 C. grated Parmesan cheese
  • 1 T. dried Italian herbs
  • 1/2 tsp. garlic powder
  • 1 tsp. kosher salt
  • 1 egg
  • 25 oz. tomato sauce
  • 1 box lasagna noodles
  • 2 C. mozzarella cheese, shredded

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In a large bowl, stir together ricotta, Parmesan, herbs, garlic powder, salt, and egg. In another bowl, combine your chopped veggies. Spread half of the pasta sauce in the bottom of your crockpot. Arrange a layer of noodles on top of the sauce. Cover with half of the cheese mixture, half of the mozzarella, and half of the veggie mixture. Place another layer of noodles and sprinkle with remaining cheese mixture and veggie mixture. Smother with remaining sauce and sprinkle with remaining mozzarella. Cook on a low setting for four hours. Use a spatula to transfer lasagna to plates for serving.

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