Description
Crock Pot Veggie Lasagna is a hearty and healthy slow-cooked comfort food featuring layers of no-boil lasagna noodles, vibrant sautéed vegetables, creamy ricotta and melted mozzarella cheeses, all simmered in rich marinara sauce. This easy, hands-off recipe is perfect for busy nights, delivering classic lasagna flavors with a wholesome veggie twist that’s satisfying, nourishing, and family-friendly.
Ingredients
Scale
Lasagna Components
- 9–12 no-boil lasagna noodles
- 4 cups marinara sauce
- 1 ½ cups ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Vegetables
- 1 medium zucchini, sliced
- 2 cups fresh spinach
- 1 cup mushrooms, chopped
- 1 bell pepper, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
Seasonings and Oils
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Prepare the Vegetables: In a skillet, heat olive oil over medium heat. Sauté diced onions and minced garlic until fragrant and translucent. Add chopped mushrooms, sliced zucchini, and chopped bell peppers, cooking until they start to soften. Stir in spinach last and cook until wilted. Season with salt, pepper, and Italian seasoning. Set aside.
- Mix the Cheese Filling: In a bowl, combine ricotta cheese with half of the grated Parmesan, Italian seasoning, and salt and pepper to taste. Stir well to create a creamy, seasoned cheese layer.
- Layer the Lasagna: Spray the crock pot with nonstick spray. Spread a thin layer of marinara sauce on the bottom. Place a layer of no-boil noodles over the sauce, then spread half of the sautéed vegetables, followed by half of the ricotta mixture, a sprinkle of shredded mozzarella, and another drizzle of marinara sauce. Repeat the layers with remaining noodles, veggies, ricotta mixture, mozzarella, and finish with sauce topped by remaining mozzarella and Parmesan cheese.
- Slow Cook: Cover the crock pot and cook on low for 4 to 6 hours, or on high for 2 to 3 hours, until noodles are tender and cheese is melted and bubbly. Avoid removing the lid frequently to maintain consistent heat and cooking.
- Serve and Enjoy: Once cooking is complete, let the lasagna rest in the crock pot for 10-15 minutes to allow layers to set. Slice carefully and serve, optionally garnished with fresh basil, parsley, or extra Parmesan.
Notes
- Use no-boil noodles for convenience and perfect crock pot cooking texture.
- If vegetables release too much water, sauté them longer or pat dry to avoid watery lasagna.
- Layer ingredients evenly to ensure balanced flavors in each serving.
- Avoid lifting the crock pot lid while cooking to maintain steady temperature.
- Allow lasagna to rest before serving to help layers firm up for clean slices.
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 320
- Sugar: 6g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 40mg
Keywords: crock pot, veggie lasagna, slow cooker, vegetarian lasagna, healthy lasagna, no-boil noodles, easy dinner, comfort food, gluten-free option