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Crock Pot Veggie Lasagna

September 14, 2011

When I hear the most frequent dinnertime complaints weelicious moms' have, one of their biggest issues is lack of time. I totally get it. It's tough trying to get a balanced, nutritious meal on the dinner table when you only have a limited amount of time in which to make it. That is why whenever I need an easy-to-prepare meal I can be sure the whole family will love, I get out my crock pot. From prep to clean up, it is the biggest time saving appliance I own. I'd actually marry it if my husband wasn't already in the picture.

This Veggie Lasagna is one of my biggest recent crock pot success stories and it only took me a few minutes to put the whole thing together. No sautéing or stove-watching required. Just chop your veggies, mix the cheeses and layer everything into the pot. By the time you get home from picking up the kids at school and an afternoon of errands, this delicious dinner will be waiting for you — just take the lid off and serve.

You may not want to marry your crock pot, but you might consider it after tasting this lasagna.

Crock Pot Veggie Lasagna  (Serves 6-8)

  • Prep Time:5 minutes,
  • Cook Time: 4 hours,
  • Total Time: 4 hours, 5 minutes,

Ingredients

  • 2 cups zucchini, broccoli, cauliflower, mushrooms and/or spinach
  • 1 15 oz container ricotta cheese
  • 1/2 cup parmesan cheese, grated
  • 1 tablespoon dried italian herbs
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 large egg
  • 1 25 oz jar pasta sauce
  • 1 box lasagna noodles (uncooked)
  • 2 cups mozzarella cheese, grated

Preparation

  1. 1. Place the vegetables in a food processor and pulse to roughly chop.
  2. 2. Place the ricotta, parmesan cheese, herbs, garlic powder, salt and egg in a bowl and stir to combine.
  3. 3. Pour half of the pasta sauce in the bottom of a crock pot.
  4. 4. Place a layer of noodles on top of the sauce, covering the entire surface, breaking the noodles to fit the pot.
  5. 5. Layer half of the ricotta mixture on top of the noodles, followed by 1 cup of the chopped vegetables and then one cup of mozzarella cheese.
  6. 6. Repeat with another layer of noodles, followed by the remaining ricotta mixture and the chopped vegetables.
  7. 7. Pour the remaining pasta sauce on top of the lasagna and top with the remaining cup of the grated cheese.
  8. 8. Cook on low for 4 hours.
  9. 9. Serve.

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Comments






  1. Julia

    February 16, 2013 at 11:17 am

    Don’t make this if you’re not around to turn off the crock after the 4 hours, mine was a 6qt gummy waste. Bummer

  2. jpaulsen

    February 11, 2013 at 8:21 am

    Do you out a layer of noodle on top? Picture looks like it but directions don’t say to.

    • jpaulsen

      February 11, 2013 at 9:37 am

      Sorry, add a layer og noodle on top?

  3. britney

    February 10, 2013 at 6:53 pm

    This was delicious! I wanted to make it again for a party I am going to but I can’t bring the crockpot. I was wondering if I wanted to bake it in the oven this time in an 8×12 pan – how much more of the ingredients would I need?

  4. Britt Sones

    January 30, 2013 at 11:56 pm

    I like this. It is the best job I ve seen.

  5. claire

    January 27, 2013 at 8:41 pm

    So good! Made this for dinner tonight. Hubby said is was ‘very good’ so it must have been good. Such an easy recipe, especially with a little baby. I added some italian sausage. Next time I am going to add more veggies, was a little nervous as I have never made something like this before in a crockpot.

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  8. Eliza

    December 11, 2012 at 4:33 pm

    please add me

  9. Emily

    December 11, 2012 at 11:24 am

    No one really answered the question about how this would work if it’s in the crockpot for longer. I made it with my programmable crockpot and did the low for four hours but then it was on “warm” for 7 hours. No other way if you work. It was ok. The edges got pretty dried and a few spots were burned but the rest of it was good and tasty. I used broccoli and zucchini and would skip the broccoli next time, flavorwise.

  10. KS

    December 7, 2012 at 11:44 am

    I made this last weekend and it turned out great! Was wondering if I could substitute the ricotta cheese with cottage chese?

    • catherine

      December 7, 2012 at 3:36 pm

      Yes! Cottage cheese is a great replacement for ricotta!

  11. KS

    December 7, 2012 at 11:43 am

    I made this last weekend and it was awesome! Just wondering if I could substitue the Ricotta with cottage cheese?

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  13. Denise DeFanti

    October 11, 2012 at 6:11 pm

    Please add me to your mailing list. Thank you.

  14. Emily

    October 8, 2012 at 10:05 pm

    I made it this weekend and it was super easy and really delicious! I doubled the veggies and froze most of it. Both my partner and my toddler loved it!

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  16. Courtney

    September 10, 2012 at 1:51 pm

    One question, is there any way to cook this faster? Has anyone tried cooking it on high? I don’t have 4 hrs before dinner needs to be done!?

    • Julie

      October 21, 2012 at 10:15 pm

      I found out the hard way it doesn’t work to cook on high. I was doing too many things at once while getting a three and four year old out the door to a party. I put everything in the crock pot, set the switch to four hours and left. Sadly, when I got home I remembered that four hours on my crock pot is HIGH. It was dried out and could not be salvaged.

    • catherine

      September 10, 2012 at 4:08 pm

      I haven’t tried it on high because I think it would burn before cooking through!

  17. Shannon Segil

    August 23, 2012 at 2:37 pm

    Yum! Catherine, do you think Dave’s Gormet Butternut Squash pasta sauce would be good with this or should I just stick with the old Barilla Marinara? Thanks!

  18. Tina

    August 2, 2012 at 9:58 am

    Simply amazing!!!! I used only zucchinis, and i made it with 3 layers of noodles. It was so easy and sooo delicious!!! I am so glad I found this website ;)  

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  21. Robin

    March 19, 2012 at 7:13 pm

    I just wanted to say thanks again for a wonderful recipe! My son gobbled this up and asked for more and my husband told me it was one best lasagna he’s ever had!

  22. mebrr

    March 2, 2012 at 8:37 am

    Catherine- thank you for this recipe. We are traveling and living in a small space but happen to have our crock pot…but we are vegetarians so it’s not overly useful. Lasagne is cooking and we will have a delicious lunch– not another trip to subway yet again today!

  23. Kari

    February 9, 2012 at 7:35 pm

    Thanks for such an incredibly easy and amazing recipe! My 17 month old devoured this and had no idea that cauliflower, shitakes, zucchini and onions were in there :)

  24. Emily

    January 31, 2012 at 9:27 am

    We made this last night with zucchini, carrots, and onions and it was a huge hit. My 16 month old kept asking for more and got frustrated when it wasn’t getting to her fast enough. My husband, who doesn’t care for zucchini even liked it and wanted to definitely make it again.
    The only thing I noticed was that at the end of the 4 hour cooking time, everything was done perfectly for our daughter to eat. However, when my husband and I sat down after she went to sleep the noodles were a little gluey. I think that can be fixed with taking the top off so that the lasagna doesn’t continue to heat.

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