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Crockpot veggie lasagna on a white plate

Crockpot Veggie Lasagna

Crockpot Veggie Lasagna recipe made with layers of sauce, noodles, zucchini, mushrooms, spinach, and cheese.
Course Dinner
Cuisine American
Keyword recipe for crockpot veggie lasagna
Prep Time 15 minutes
Cook Time 4 hours
Servings 6 servings
Calories 297kcal


  • 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


  • 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.



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