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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.
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!