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Ready for a game-changing recipe that’s not only delicious but also perfect for getting those picky eaters to embrace their veggies. This Kid-Friendly Crock-Pot Veggie Lasagna is a delightful twist on a beloved classic that’s bound to make mealtime a breeze. Dive into a world where flavor meets convenience, all while secretly loading up on nourishing veggies!
The most frequent dinnertime complaints weelicious readers share with me is their lack of time. I totally get it. It’s tough trying to get a balanced, nutritious meal on the dinner table when you only have a limited amount of time in which to make it. That is why whenever I need an easy-to-prepare meal I can be sure the whole family will love, I get out my crock pot. From prep to clean up, it is the biggest time saving appliance I own!
This Crock Pot Veggie Lasagna is one of my biggest, most recent crock pot success stories and it only took me a few minutes to put the whole thing together. No sautéing or stove-watching required. Just chop your veggies, mix the cheeses and layer everything into the slow cooker. By the time you get home from picking up the kids at school and an afternoon of errands, this delicious dinner will be waiting for you — just take the lid off and serve.
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.
- Veggie Sneak Attack: I get it – veggies and kids don’t always mix. But with this recipe, you’re effortlessly blending colorful vegetables into layers of cheesy goodness. Your little ones will devour those nutrients without even realizing it!
- 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
- Purée 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 delightful part of your family’s routine. You’ll be shocked how these slyly nutritious layers entice even the most selective eaters. So, gather your ingredients, let the Crock-Pot work its magic, and savor the satisfaction of nourishing your family, one cheesy, veggie-packed 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 made this recipes with cremini mushrooms, zucchini and spinach (thawed from frozen and liquid squeezed out). It turned out great for me, was not overly watery, after 4 hrs on low. My crock pot runs hot though, and I used whole wheat noodles which stand up better to longer cooking time. My kids liked it a lot too, even though it had “green stuff” in it, and my husband asked that this be added to our regulars.
Would you adjust cooking time if you added (cooked) ground turkey to this? Or would 4 hrs still enough? Also, I plan to make this using the weelicious sauce recipe – no jarred sauce compares!!
This was a great recipe, thank you! One little tip I saw somewhere else is that if you like your lasagne with crunchy bits, take the lid off for the last half hour or so and the noodles will get crunchy around the edges. It also helps to take away some of the moisture.
adding, used no-boil noodles & it worked great!
This was ok. My crock cooked this in 3 hrs w/burnt edges on low. Also it was a big mistake to use broccoli. ugh, left a funky taste throughout.
Peppers & onions give off a lot of water when cooked down…
Oh boy….did anyone else make this lasagna with less than desirable results? I did something wrong because my lasagna turned out very, very watery. I know that a little excess liquid is par for the course with vegetable lasagnas but this didn’t seem right. It was almost soupy. Also, the ricotta became grainy! What happened? (I used fresh spinach, mushrooms, onion, garlic and red peppers as my vegetables. I know spinach and mushrooms give off liquid when cooked but they were listed in the recipe so I thought they would be fine). I should mention that the aroma and flavors of the lasagna were excellent! I had such high hopes 🙁
After going to the store myself and talking to a friend, I now realize you can only buy the no-boil lasagna here in Sweden:-( So I’ll try it and see what happens….
My family loved this! I will definitely do this again! Thank you for a great, healthy meal!
Not trying to be catty at all…but she said in a couple posts that just the regular ol’ lasagna noodles are what she used. Hope that helps Sarah.
My husband accidentally got the no-boil noodles instead of regular–can I use the no-boil noodles or Will it be too mushy or Will I need to adjust the cook time?
I ended up with 1/2 the box of noodles left too but I only did 2 layers (I thought that’s all the recipe called for). Now I’m upset because I think I did something wrong =(
What size box of lasagna did you use? I feel like I didn’t do something right. I still had 1/2 a box of noodles left of my 13.25oz box of dry lasagna! I had 3 layers of noodles in my 3.5 qt crockpot. Should I have doubled up the layers of noodles? TIA!
I always cook with the crockpot liners too. No clean up!
For taking a lasagna out of the crockpot, I have seen people take two pieces of heavy duty foil, fold them in half, and then crisscross them in the bottom of the crockpot before putting in all of the ingredients. This is supposed to let you lift it out of the crockpot when it is done if it is a casserole type dish. I’m now sure how this would work with a lasagna (or with the liners either!).
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?