Crockpot Veggie Lasagna

Crockpot Veggie Lasagna is the perfect meatless meal! Filled with zucchini, mushrooms, spinach, cheese, noodles, and sauce – it’s a great way to sneak in some veggies at dinner time!

We’re all trying new ones to get our families to eat more veggies, am I right?! It may be an uphill battle most of the time, but this Crockpot Veggie Lasagna recipe fits the bill – and then some!

Layers of zucchini, mushroom, and spinach combine with sauce, cheese and lasagna noodles – no need to cook those noodles ahead of time, either! You really can’t lose with this recipe.

For the video recipe tutorial, scroll down to the recipe card at the bottom of this post!

What kind of lasagna noodles are used in this recipe?

You’ll need OVEN READY Lasagna Noodles. They are typically found right alongside the regular lasagna noodles in the pasta aisle of the grocery store. These noodles are made to go directly in the dish, uncooked, and will soften as the rest of the lasagna cooks.

Do I need to cook the lasagna noodles before adding them to the Crockpot?

Nope! Just break and fit the noodles into your Crockpot along with the rest of the ingredients.

How to make Crockpot Veggie Lasagna:

In a medium bowl, stir together mozzarella, ricotta, Parmesan, garlic powder, and oregano. Set bowl aside.

Pour a small amount of pasta sauce in the bottom of a Crockpot. Break two oven ready lasagna noodles to fit on top of the sauce.

Layer 1/3 of the chopped zucchini, spinach, mushrooms, and cheese mixture on top of the noodles. Repeat these layers 3 times total ending with sauce. Cover and cook on low.

Remove lid and allow lasagna to cool slightly before serving!

Pro tip when making Crockpot Veggie Lasagna:

It will seem like the ingredients are WAY too dry in the Crockpot, but I promise you – the veggies release A LOT of liquid as they cook – and that will soften and cook those oven ready lasagna noodles. In fact, if you check back on the Crockpot about an hour into the cook time you will notice the ingredients will have shrunk down about 1/3 of the slow cooker – it’s pretty cool!

Can Crockpot Veggie Lasagna leftovers be frozen?

It’s not recommended to freeze leftovers because of the water content in the veggies, but you can definitely save leftovers in the fridge for a few days in a lidded plastic container.

More favorite Crockpot recipes:

• Crockpot Best Chili
• Crockpot Pork Cacciatore
• Crockpot Salisbury Steak Meatballs
• Crockpot Chicken Noodle Soup

If you liked this Crockpot Veggie Lasagna recipe, leave a rating and a comment below this post!

Crockpot Veggie Lasagna

Crockpot Veggie Lasagna recipe made with layers of sauce, noodles, zucchini, mushrooms, spinach, and cheese.

5 from 3 votes

Print Pin Rate

Course: Dinner

Cuisine: American

Keyword: recipe for crockpot veggie lasagna

Prep Time: 15 minutes minutes

Cook Time: 4 hours hours

Servings: 6 servings

Calories: 297kcal

Author: Kelly Miller

Ingredients

• ▢ 1 1/2 cups shredded mozzarella cheese
• ▢ 1/3 cup grated Parmesan cheese
• ▢ 1/2 cup ricotta cheese
• ▢ 1 tsp dried oregano
• ▢ 3/4 tsp garlic powder
• ▢ 24 oz jar pasta sauce
• ▢ 6 oven ready lasagna noodles
• ▢ 1 zucchini sliced and quartered
• ▢ 6 oz fresh spinach
• ▢ 8 oz sliced mushrooms

Instructions

• In a medium bowl, stir together mozzarella, ricotta, Parmesan, garlic, and oregano.
• Spread a small amount of pasta sauce in the bottom of a Crockpot.
• Lay 2 uncooked lasagna noodles in the sauce, breaking the noodles as needed to fit.
• Sprinkle 1/3 of the zucchini, spinach, and then mushrooms over the noodles.
• Sprinkle 1/3 the cheese mixture over the veggies.
• Repeat layers twice more, ending with the rest of the sauce on top.
• Cover and cook on low for 4-5 hours or until veggies are tender and noodles are cooked.

Video

Nutrition

Calories: 297kcal | Carbohydrates: 32g | Protein: 18g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 901mg | Potassium: 851mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3543IU | Vitamin C: 23mg | Calcium: 305mg | Iron: 3mg

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