Crock Pot Vegetarian Lasagna
Elevate your weeknight dinner game with this hearty and flavorful Crock Pot Vegetarian Lasagna, a comforting twist on the classic Italian favorite made entirely in your slow cooker! This vegetarian dish layers tender zucchini, earthy mushrooms, and vibrant spinach between sheets of uncooked lasagna noodles, all smothered in rich marinara sauce and a creamy blend of ricotta, mozzarella, and Parmesan cheeses. The slow cooker transforms these simple, wholesome ingredients into a cheesy, bubbling masterpiece with just 20 minutes of prep time. Perfect for busy days, this no-fuss lasagna is packed with protein, fiber, and bold Italian seasoning, making it a family favorite that even meat lovers will adore. Serve it warm with a side of garlic bread or a crisp green salad for a complete, satisfying meal that’s as easy as it is delicious.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles (uncooked)
- 15 oz Ricotta cheese
- 3 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 1 large Egg
- 4 cups Marinara sauce
- 2 medium Zucchini (thinly sliced)
- 2 cups Spinach (fresh, chopped)
- 1.5 cups Mushrooms (thinly sliced)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Italian seasoning
- 1 tbsp Olive oil
Instructions
In a large mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan cheese, egg, salt, and black pepper. Mix until well combined and set aside.
Heat olive oil in a skillet over medium heat. Sauté sliced mushrooms for 5-6 minutes until soft and golden. Remove from heat.
Grease the inside of your crock pot lightly with cooking spray or a small amount of olive oil to prevent sticking.
Spread a thin layer of marinara sauce (about 1/2 cup) on the bottom of the crock pot.
Place a layer of lasagna noodles on top of the sauce, breaking them as needed to fit into the shape of the crock pot.
Spread a thin layer of the ricotta mixture over the noodles, followed by a layer of spinach, zucchini slices, and sautéed mushrooms.
Top the vegetables with another thin layer of marinara sauce and sprinkle with Italian seasoning.
Repeat the layering process (noodles, ricotta mixture, vegetables, marinara sauce, Italian seasoning) until all ingredients are used up, finishing with marinara sauce on the topmost layer.
Sprinkle the remaining 2 cups of shredded mozzarella cheese evenly over the final layer of sauce.
Cover with the crock pot lid and cook on LOW for 4 hours, or until the noodles are tender and the cheese is melted and bubbly.
Turn off the crock pot and let the lasagna sit for 10-15 minutes before slicing and serving.
Garnish with additional Parmesan cheese or fresh basil if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
5170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.3 g | 244% | |
| Saturated Fat | 95.4 g | 477% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 801 mg | 267% | |
| Sodium | 7953 mg | 346% | |
| Total Carbohydrate | 594.7 g | 216% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 44.8 g | ||
| Protein | 272.0 g | 544% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 5491 mg | 422% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 3394 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
