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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 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.
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!
Hello and thank you for the wonderful recipe I can’t wait to try it. Can I use frozen vegtables instead of fresh ones?
Sounds good
Hmm that is probably why. Since the mixture had lots of time to marry.