Crockpot Lasagna Recipe

Put that slow cooker to use and make yourself some delicious lasagna! I love to change around the ingredients for this…I make a taco lasagna, sausage and spinach lasagna and a white alfredo with chicken and rosemary lasagna.

Crockpot Veggie Lasagna

Course: Main Course
Cuisine: Italian Inspired
Keyword: Crockpot/Slow Cooker
Protein Source: Plant Based
Servings: 8 servings per recipe
Calories: 423kcal

What You Need

  • 1 package lasagna noodles
  • 2 jars of good quality marinara/pasta sauce
  • 24 oz. part-skim ricotta
  • 1 summer squash
  • 1 zucchini
  • 3 c. spinach
  • 3 c. mozzarella cheese
  • ½ c. freshly grated Parmesan
  • 2 tbsp TLC Rustic Italian Seasoning
  • 1 tbsp TLC Garlic and Lemon Lovers Seasoning

How to Make It

  • Layer all the ingredients in the crock pot in the following order:
  • Sauce, Pasta (Uncooked. Break the long pieces. It doesn’t have to look great :), ricotta, veggies, mozzarella, repeat.
  • The final top layer should be noodles, sauce, seasonings and mozzarella.
  • Cook on low for 6 hours. Turn of crock pot and allow to sit for 45 minutes in order for all the ingredients to come together.
  • Serve and top with Parmesan. Enjoy!
  • Simply swap out the veggies for cooked Italian sausage and raw spinach to make the other version!​​


Calories: 423kcal | Carbohydrates: 56g | Protein: 46g | Fat: 16g

Tiny Little Chef Seasonings Used or Reccomended (click to purchase and use code BLOG for 15% off)

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