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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.
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!
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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?
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.
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
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?
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.
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 was awesome! Just wondering if I could substitue the Ricotta with cottage cheese?
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!
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!