Description
This Easy Vegetarian Crockpot Lasagna is the perfect hands-off comfort food, packed with tender noodles, fresh veggies, creamy ricotta, and melty mozzarella, all slow-cooked to perfection.
Ingredients
Scale
- 9 to 12 lasagna noodles (no-boil preferred)
- 1 ½ cups ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 1 medium zucchini, thinly sliced
- 2 cups fresh spinach or 1 cup frozen spinach (thawed and drained)
- 4 cups marinara sauce
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Fresh basil, for garnish
- Salt and pepper to taste
Instructions
- Preheat the crockpot to low while you prepare your ingredients.
- In a mixing bowl, combine ricotta, half of the mozzarella and parmesan, oregano, salt, and pepper.
- Lightly grease the inside of your crockpot with olive oil or cooking spray.
- Spread a layer of marinara sauce on the bottom, then layer noodles, ricotta mixture, spinach, zucchini, and more sauce. Repeat layers until all ingredients are used, ending with sauce and remaining cheese on top.
- Cover and cook on low for 4 to 5 hours, checking at the 4-hour mark for doneness.
- Turn off the crockpot and let the lasagna rest for 20 to 30 minutes before serving.
- Garnish with fresh basil and serve warm.
Notes
- Line the crockpot with parchment paper for easy cleanup.
- Use a mix of vegetables like mushrooms or eggplant for variation.
- Letting the lasagna rest ensures clean slices when serving.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 7g
- Sodium: 540mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 40mg
Keywords: vegetarian lasagna, crockpot lasagna, slow cooker lasagna, easy vegetarian dinner, lasagna without meat