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This Crock Pot Veggie Lasagna layers uncooked noodles, creamy ricotta, and chopped vegetables right in the slow cooker, no boiling, no fuss, just an easy, cheesy dinner the whole family loves.
The most frequent dinnertime complaint I hear from weelicious readers is that they just don’t have enough time, and I completely get it. That’s exactly why I lean on my crock pot so often, and this Veggie Lasagna is one of my favorite things to make in it. There’s no boiling noodles, no sautéing, no stove-watching. You just chop your veggies, mix the cheeses, layer everything into the slow cooker, and by the time you’re back from school pickup and errands, dinner’s ready. It’s an easy way to get a good amount of vegetables into a meal the whole family actually asks for.
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.
- Loaded with Veggies: Colorful vegetables get blended right into the cheesy layers, so this lasagna is a great way to get more veggies onto everyone’s plate. Even veggie skeptics dig in.
- 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
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How to Make Veggie Lasagna in the Crock-Pot
- Puree 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 delicious part of your family’s routine. You’ll be shocked how these cheesy, veggie-packed layers win over even the most selective eaters. So gather your ingredients, let the Crock-Pot work its magic, and enjoy a hearty dinner the whole family loves, one cheesy square at a time.
Photos by Gerry Speirs
Crock Pot Veggie Lasagna
Equipment
Ingredients
- 2 cups vegetables, chopped (zucchini, broccoli, cauliflower, mushrooms and/or spinach are great options)
- 1 container ricotta cheese 15 ounce
- 1/2 cup parmesan cheese, grated
- 1 tablespoon dried Italian herbs
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 large egg
- 1 jar pasta sauce 25 ounce jar
- 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.
Video
Notes
- I used regular lasagna noodles, not the no-boil type.
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 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!