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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.
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 😉
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.
sounds good! do you cook the veggies first?
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?
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!
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.