Ready for a game-changing recipe that’s not only delicious but also perfect for getting those picky eaters to embrace their veggies. This Kid-Friendly Crock-Pot Veggie Lasagna is a delightful twist on a beloved classic that’s bound to make mealtime a breeze. Dive into a world where flavor meets convenience, all while secretly loading up on nourishing veggies!
The most frequent dinnertime complaints weelicious readers share with me is their 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!
This Crock Pot Veggie Lasagna is one of my biggest, most 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 slow cooker. 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.
Why I Love This Recipe
- Easy to Assemble: With a few simple steps, you’ll layer uncooked noodles, creamy ricotta, veggies, and melty cheese in your Crock-Pot. No boiling noodles required – just a quick, satisfying assembly.
- Veggie Sneak Attack: I get it – veggies and kids don’t always mix. But with this recipe, you’re effortlessly blending colorful vegetables into layers of cheesy goodness. Your little ones will devour those nutrients without even realizing it!
- Perfect for Busy Days: Whether you’re tackling a busy workday or juggling family commitments, Crock-Pot Veggie Lasagna ensures a hearty and satisfying meal without the fuss.
Ingredients for Crock-Pot Veggie Lasagna
- Vegetables of choice: You’ll need about 2 cups total for this recipe. Choose whatever you like, or have on hand! Zucchini, broccoli, cauliflower, mushrooms and/or spinach are great options.
- Ricotta cheese: I’ve had readers substitute cottage cheese for the ricotta cheese in this recipe with no issues!
- Parmesan cheese: This recipe calls for grated parmesan.
- Dried Italian herbs: To add that delicious Italian flavor we all know and love.
- Egg: Adding an egg helps keep everything together, but if you have an egg allergy you can leave it out.
- Jarred pasta sauce: The ultimate time-saver is using your favorite store-bought pasta sauce, but bonus points for making yours homemade.
- Lasagna noodles: This recipe calls for just regular lasagna noodles, uncooked.
- Mozzarella cheese: This is where all the cheesy goodness comes in!
*Please refer to the recipe card below for a full list of ingredients and measurements
How to Make Veggie Lasagna in the Crock-Pot
- Purée the veggies: Place the vegetables in a food processor and pulse to roughly chop.
- Make cheese mixture: Place the ricotta, parmesan cheese, herbs, garlic powder, salt and egg in a bowl and stir to combine.
- Start to layer: Pour half of the pasta sauce in the bottom of a crock pot. Place a layer of noodles on top of the sauce, covering the entire surface, breaking the noodles to fit the pot.
- Add ricotta and veggies layers: 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.
- Repeat: Repeat with another layer of noodles, followed by the remaining ricotta mixture and the chopped vegetables.
- Finish layering: Pour the remaining pasta sauce on top of the lasagna and top with the remaining cup of the grated cheese.
- Cook and serve: Cook on low for 4 hours. Serve.
More Quick and Easy Crock Pot Recipes
- Crock Pot Hawaiian Chicken
- Slow Cooker Chicken Burrito Bowls
- Slow Cooker Chicken Chili
- Crock Pot Vegetable Ziti
- Beef Stew in the Crock Pot
Crock-Pot Veggie Lasagna is your secret weapon for making veggies a delightful part of your family’s routine. You’ll be shocked how these slyly nutritious layers entice even the most selective eaters. So, gather your ingredients, let the Crock-Pot work its magic, and savor the satisfaction of nourishing your family, one cheesy, veggie-packed square at a time.
Photos by Gerry Speirs
Crock Pot Veggie Lasagna
Equipment
- slow cooker
Ingredients
- 2 cups vegetables, chopped (zucchini, broccoli, cauliflower, mushrooms and/or spinach are great options)
- 1 15 ounce 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 ounce jar pasta sauce
- 1 box lasagna noodles, uncooked
- 2 cups mozzarella cheese, grated
Instructions
- Place the vegetables in a food processor and pulse to roughly chop.
- Place the ricotta, parmesan cheese, herbs, garlic powder, salt and egg in a bowl and stir to combine.
- Pour half of the pasta sauce in the bottom of a crock pot.
- Place a layer of noodles on top of the sauce, covering the entire surface, breaking the noodles to fit the pot.
- 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.
- Repeat with another layer of noodles, followed by the remaining ricotta mixture and the chopped vegetables.
- Pour the remaining pasta sauce on top of the lasagna and top with the remaining cup of the grated cheese.
- Cook on low for 4 hours.
- Serve.
Score! So glad to hear this was a hit!
Oh my so good and so easy!! Thank you! I’m adding this to the rotation. It received high remarks from my husband and kids!
I haven’t tried that in the slow cooker, but I would love to hear how it turns out if you try it!
Can I use chickpea pasta?
Thanks
Yes, you can leave out the egg, it should be okay without it!
Can I leave out the egg? My son has an egg allergy.
Thank you and good luck with your little vegetarian!
So happy to see your son is veg. My 7 year old son is as well and people like to give me a hard time about it saying he is not getting the protein he needs etc etc etc.
So — I am excited to get more ideas from you. You’re the best.
Regular noodles! They cook from the moisture in the sauce plus the time in the slow cooker!
Hi, this looks amazing and I can’t wait to try it.. One question, do you use regular lasagne noodles or the “no boil needed” variety? Thanks!
Unbelievably good. I changed several things in this recipe. I used cottage instead of ricotta, and didn’t use Parmesan. I hate Parmesan! I used pepper and Worcestershire sauce to season the cheese and tomato sauces instead of salt. I added some tomato paste and used slightly different veggies. Best veggie lasagne ever and it will be kept in my special recipe folder.
I didn’t have ricotta so I used a block of firm tofu with grated Asiago cheese the egg and parsley. I finely chopped the. Zucchini, baby Bellas and spinach – about 4 cups total with oregano, basil, and red pepper flakes and 4 garlic cloves. I used rice lasagna noodles and marinated mozz boccincini chopped in the processor on the top.
Crocked on warm for 4 hours, then turned off. Hub turned it back on for an hour on low before dinner.
Phenomenal! Pretty too with the different colored layers.
I’m freezing individual portions in glass for him to heat up while I’m away with some extra sauce in the baking dish.
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2 cups vegetables, total!
Can anyone specify, is it two cups of each vegetable or all together a total of 2 cups!!!???
I made lasagna for the first time in my life using this recipe, turned out to be great. Thank you!
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Hello and thank you for the wonderful recipe I can’t wait to try it. Can I use frozen vegtables instead of fresh ones?
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Sounds good
Hmm that is probably why. Since the mixture had lots of time to marry.
This was delicious! Thank you for the recipe. My one question: I made the ricotta mixture the night before I cooked the lasagna, so it sat overnight with the italian seasoning in it. Do you think that’s why the Italian seasoning was so pronounced in mine? Thanks!
I am interested in joining
Thanks for this wonderful recipe! I have made it twice exactly how you listed it and it has turned out delicious.
What can substitute if I do not like ricotta or cottage cheese? More mozz and parm?
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I think I’ll make this for dinner soon. Wanted a veggie lasagna for the crockpot as I’ve had such good luck with a meat lasagna cooked this way. I usually do three layers with the box of no-cook noodles and get a good result cooking for two and a half to three hours on High. I realize that’s not much help for those who want to put it into the crockpot and go, but if you are able to monitor it, the recipe can be done on the High temp. I also use a little more sauce with the three layers, about 12 oz. more. And, I place two noodles across and fill in with a third that has been split – for each layer. I, also, “frost” the uncooked noodles with the ricotta mix before placing in the crockpot, makes it easier.
Fantastic! I used whole wheat noodles, carrots, onion and spinach for the veggies. I was going to use broccoli, but I became cautious after the funky taste comments.
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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
Sorry, add a layer og noodle on top?
Do you out a layer of noodle on top? Picture looks like it but directions don’t say to.
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?
I like this. It is the best job I ve seen.
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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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.
Yes! Cottage cheese is a great replacement for ricotta!
I made this last weekend and it turned out great! Was wondering if I could substitute the ricotta cheese with cottage chese?
I made this last weekend and it was awesome! Just wondering if I could substitue the Ricotta with cottage cheese?
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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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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.
I haven’t tried it on high because I think it would burn before cooking through!
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!?
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!
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 😉
Mexican Recipes…
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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!
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!
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 🙂
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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sounds good! do you cook the veggies first?
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DELISH. I did add an extra layer of noodles and a bit of extra sauce, but overall, this recipe is FANTASTIC. Used mushrooms and zucchini as well as whole wheat noodles. Will totally make again.
Is that 2 cups each of the veggies or 2 cups of just one of my choice?
Can I use frozen spinach?
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Hi, Laureen! Look here for a crock pot!
http://www.amazon.fr/s/ref=nb_sb_ss_c_1_6/275-8011665-1040238?__mk_fr_FR=%C5M%C5Z%D5%D1&url=search-alias%3Dkitchen&field-keywords=crock+pot&x=0&y=0&sprefix=crock+
We LOVE vegetable lasagna. But sadly I don’t have a crock pot. I can’t find one in Paris – France.
How could I cook them without the crock pot ?
Thank you for all those recipes and inspirational lunch boxes.
I discovered you website thanks to GOOP and have told many people about it.
Made this and it turned out nice. It was quick and easy which lasagna usually isn’t. I used skim milk mozarella and low fat ricotta. I like the fact that the veggies are finely cut so it allowed me to put veggies my kids don’t normally eat. Will make again.
Just made this tonight with Kamut lasagna noodles, Swiss chard, squash, zucchini, mushrooms and cottage cheese…it was delicious! A great way of getting the kids to eat the not-so-popular veggies. Thanks!
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I made this tonight with whole wheat noodles, broccoli, cauliflower, yellow squash and zucchini. It was delicious! It was a bit watery, but still looked great on the plate. Now I just have to figure out how to make a version without cow’s milk so that my 12mo can eat it with us…
This recipe is a big hit here! Thank you so much. I never would have thought to do lasagna in a crock pot.
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It holds the filling better, but you can omit it 🙂
How critical is the egg? Can I omit it? My toddler is allergic to eggs.
I made this recipes with cremini mushrooms, zucchini and spinach (thawed from frozen and liquid squeezed out). It turned out great for me, was not overly watery, after 4 hrs on low. My crock pot runs hot though, and I used whole wheat noodles which stand up better to longer cooking time. My kids liked it a lot too, even though it had “green stuff” in it, and my husband asked that this be added to our regulars.
Would you adjust cooking time if you added (cooked) ground turkey to this? Or would 4 hrs still enough? Also, I plan to make this using the weelicious sauce recipe – no jarred sauce compares!!
This was a great recipe, thank you! One little tip I saw somewhere else is that if you like your lasagne with crunchy bits, take the lid off for the last half hour or so and the noodles will get crunchy around the edges. It also helps to take away some of the moisture.
adding, used no-boil noodles & it worked great!
This was ok. My crock cooked this in 3 hrs w/burnt edges on low. Also it was a big mistake to use broccoli. ugh, left a funky taste throughout.
Peppers & onions give off a lot of water when cooked down…
Oh boy….did anyone else make this lasagna with less than desirable results? I did something wrong because my lasagna turned out very, very watery. I know that a little excess liquid is par for the course with vegetable lasagnas but this didn’t seem right. It was almost soupy. Also, the ricotta became grainy! What happened? (I used fresh spinach, mushrooms, onion, garlic and red peppers as my vegetables. I know spinach and mushrooms give off liquid when cooked but they were listed in the recipe so I thought they would be fine). I should mention that the aroma and flavors of the lasagna were excellent! I had such high hopes 🙁
After going to the store myself and talking to a friend, I now realize you can only buy the no-boil lasagna here in Sweden:-( So I’ll try it and see what happens….
My family loved this! I will definitely do this again! Thank you for a great, healthy meal!
Not trying to be catty at all…but she said in a couple posts that just the regular ol’ lasagna noodles are what she used. Hope that helps Sarah.
My husband accidentally got the no-boil noodles instead of regular–can I use the no-boil noodles or Will it be too mushy or Will I need to adjust the cook time?
I ended up with 1/2 the box of noodles left too but I only did 2 layers (I thought that’s all the recipe called for). Now I’m upset because I think I did something wrong =(
What size box of lasagna did you use? I feel like I didn’t do something right. I still had 1/2 a box of noodles left of my 13.25oz box of dry lasagna! I had 3 layers of noodles in my 3.5 qt crockpot. Should I have doubled up the layers of noodles? TIA!
I always cook with the crockpot liners too. No clean up!
For taking a lasagna out of the crockpot, I have seen people take two pieces of heavy duty foil, fold them in half, and then crisscross them in the bottom of the crockpot before putting in all of the ingredients. This is supposed to let you lift it out of the crockpot when it is done if it is a casserole type dish. I’m now sure how this would work with a lasagna (or with the liners either!).
i worry about the time too. I leave at 7 in the morning and nobody is home until at least 4pm. How would it turn out if it cooks on low for 4 hours and then sits on warm for the remainder?
Just wondering how you get the lasagna OUT of a round crock pot?
Just one thing to add: SLOW COOKER LINER. Have you seen these? It means you don’t have to soak your crockpot when done! A quick wash and you’re through. They are by Reynolds, they are the same as the cooking bags for poultry etc. (wide edge is the open side, fits oval crockpots; my round crockpot can use the poultry bags which open on the short side) Oh, and the recipe looks wonderful!
I’m also looking for a ricotta sub. I’m just not a fan of ricotta, for some reason. I have sometime seen cottage cheese used instead of ricotta…I think?
Totally want to make this tomorrow since I realized I didn’t prepare enough leftovers from tonight’s meal! BUT don’t have ricotta cheese and may not have a full jar of sauce. I have all the rest on hand and a container of the new Philly Cheese mixes– the Italian kind. Would that work as a sub for ricotta? What about a sub for the sauce?
I’ve used those liners and they work really well. No cleanup at all, and no problems.
Speaking of crock pots. I’ve seen those liners at the store and wonderin if they’re safe to cook in since they are plastic? Sorry this has nothing to do with the recipe.
This looks delic. I’m not a pasta fan myself, but my DH LOVES Lasagna, so hopefully this will be something he likes. Wondering tho, if perhaps some sausage or ground beef would work in this? Cooked of corse.
I too love my crocks….all 6 of them. When DH and I marrked 10 years ago, we recieved 6 for wedding gifts. All have lasted ages….and the great part is that they vary in sizes. I do find I use my 6 QT crock more than any of the others, and I prefer the ones with removable bowls, vs the all in one….so much easier for clean up.
This vegetarian is super excited to try out this recipe! Like someone already said, vegetarian crock pot recipes are not always easy to come by. Thanks Catherine! I’m away all day and would have to have it set to low for 10 hrs. Is that way way too long for this? Someone suggested a timer, but I’m still wondering about the extended cooking time! Thanks!
I’m also looking for a new crockpot. I got one and made the oatmeal and the sides got REALLY stuck and burned. that never happened in my old crockpot. I don’t want a huge one (maybe medium size?) and would be happy to spend up to $50.
I can’t wait to try this! It sounds delicious. Ingredients are on my next shopping list.
I’m excited to try this!
Catharine is so poilite with her answers 😉
You can tell we’re a bunch of busy moms because people aren’t taking the time to read comments before posting a question (that may have already been asked, over and over again) 😉
I have a 6 qt crock pot too and it worked perfectly! You can use any size crock pot for the recipe. Some will just be thicker then others, but equally delicious!
Hi Catherine…thank you so much! I’m married to an Italian so Lasagne is a must in our home but I don’t always have the time! This sounds wonderful! I have one question…I have a large crock (I believe a 6qt)…will this recipe work for that or will I need to increase the amounts? Thank you so much for your time and your site!
For those wondering about the noodles, I’ve made a crock pot lasagna a few times before and just used regular (whole wheat) noodles that were not boiled first. They cooked just fine. Hope that helps!
If you defrost the frozen veggies it should e fine. You don’t want to put them in frozen b/c there will be too much water in them.
Can you use frozen veggies instead of fresh? Please let me know, excited to use this recipe as well!
I’m also curious about the number of layers in the picture vs the recipe and whether these are no boil noodles.
I get the Kraft magazine quetarrly and have a couple of easy recipes that we like out of there. Our fast food is the Sweet and Sour meatballs: 1pkg frozen meatballs, 1 pkg stir fry veggies, apricot jam, soy sauce, catalina dressing (can’t remember amounts). Heat on the stove in one skillet until warm. Serve over rice. Yum. Not the best thing in the world but much better than McDonald’s and all pantry items.
I *think* it is two cups total.
I am also wanting to know if this is using the no boil noodles and if it’s 2 cups of each veggie or 2 cups total? Looking forward to making this!
Thanks so much, I love my crock pot too and do the whole chicken recipe I found on your site all the time!
Regular lasagna noodles are perfect!
can I use no boil noodles that is what I need to use up in my house?
I’m a vegetarian & this recipe definetly hit the spot. Please do post more veg -friendly crock-pot recipes, as they are hard to find.
Can you please clarify whether these are regular or no-boil noodles?
No boil 🙂
I’m also looking for crock pot recipes, but ones that are yummy. My question is also about the noodles, boil first or no?
I think it would work perfectly. I wouldn’t pre-boil them.
Looks great! Do you think this would work with tinkyada rice lasagna noodles? Would I need to slightly cook them first? My youngest (18 months) is gluten free, but loves Italian food!
Im so excited! definitely will be making this next week! =)
I have never made Lasagna and have been wanting to try one ! This will be my first!
Yes : ) I know Whole Foods carries them and I’m on my way to see if my regular grocery store has them : )
Is there such a thing as gluten-free lasagna noodles?
Catherine, bless you for posting this recipe. Thanks!
How much are you looking to spend and what size do you need?
I believe that Catherine uses this model found in the Weelicious store:
http://astore.amazon.com/weelicious-20/detail/B0007SXBUQ
I personally have this one and like it very much:
http://www.amazon.com/gp/product/B001AO2PXK
Hope that helps! 🙂
I have been pondering getting a crock pot because of some new after-school schedules. Any recommendations for crock pot models?
Excited to try this, though waiting on the answers to the above Q’s.
LOVE my crock pot. Do you have a section devoted to crock pot/slow cooker recipes?
Nope, the picture is just like the recipe! Because you have to break some of the lasagna noodles to fit the crock pot it may look like more noodles, but the recipe is correct.
Did you double the recipe for the picture? I’m only seeing where it calls for two layers of lasagna noodles. I’m ask because I’ve made a crockpot lasagna before, and it also only called for 2 layers of noodles, which seems like a short lasagna to me. Love the idea of making it veggie though, so I don’t have to saute the meat. Thanks!
Squash and chard would be delicious!
Ooh, i want to try this. Same questions as above.
I’m assuming the noodles aren’t cooked first. Could I just use any veggie? Squash, chard, etc? I’m trying to stay in season with Michigan.
You can always plug your crock pot into a timer!
I’m always looking for crock pot recipes and this one looks great, but I’m out of the house for 9 hours. Would this dry out if left in that long?
It’s 2 cups total for the veggies. You can use a mix of anything you’ve got on hand. Regular lasagna noodles work perfectly!
I wondered also, no-boil noodles used? Or cook regular lasagne noodles first? Also, 2 cups total variety of veggies only? Or 2 cups of each listed? Forgive my “duh” moment. Recipe looks wonderful!
I used regular lasagna noodles.
Assuming you are using no-boil noodles? 🙂 I just made lasagna last night the old fashioned way or I would totally make this tonite!
Looks great- I was going to make a spinach lasagna for dinner tonight, but will try this instead!