This crockpot vegetarian lasagna is noodle-less, low carb and filled with fiber! It's made in the slow cooker for easy prep and clean up!
Why I Love This Recipe
This recipe works on so many levels. First off, it's made in a crockpot so literally you set it and forget it.
Second, I love the fact that I don't feel tired after eating it or 'weighed down.' Most times after I eat a carb heavy meal I want to take a nap, but not with this noodle-less lasagna!
Lastly, it can be prepped the night before. That's right, easy for busy mornings before you leave for work or to set it right when you get home from work.
- Red sauce: I love Rao's Marinara like I spoke about in this post. It's a great brand (not sponsored!) that is in low sugar and is made with real ingredients (no artificial flavors or preservatives!) I find the best deals at Costco for this!
- Ricotta cheese: If you don't have ricotta or can't find it at the grocery store, cottage cheese will work too!
- Pesto: This recipe only requires about a heaping tablespoon of pesto. But don't go out and buy a whole jar if you don't have one open in the fridge. You can swap out a couple tablespoons of olive oil, Italian seasoning and some parmesan for a similar flavor.
- Vegetables: I used mushrooms and fresh spinach for my "veggie layer" in this vegetarian lasagna. Feel free to substitute what you have on hand. I think chopped asparagus might be fun or some onions or roasted bell peppers!
FYI I wouldn't use frozen spinach because this crockpot lasagna gets water from the zucchini noodles!
How to Make This Recipe
Before you begin the layering process, place the mushrooms (or other vegetable) for the veggie layer in a bowl with 1 heaping tablespoon of pesto. Toss them around so that the slices of mushrooms have some pesto on them. Set aside the bowl and begin the layers.
To assemble this crockpot lasagna start with red sauce on the bottom of your slow cooker as seen in picture 1 below.
Next, add the sliced zucchini, sliced about a quarter inch thick. Best tip is to use a mandolin slicer.
Then add the ricotta on top of the zucchini noodles, I use a spoon to smear it on.
After the ricotta layer, top with pesto mushrooms and then fresh spinach leaves. Drop some more spoonfuls of marinara then start another zucchini noodle layer again.
You will repeat this process two more times! End with zucchini noodles and red sauce on top. Cook for 3 hours on high or ~6 hours on low. Turn heat off or place on "keep warm" setting on crockpot. Top with mozzarella cheese and place lid back on for ~10-20 minutes to allow cheese to melt.
FAQs and Expert Tips
Like I said above, this can be made up the night before and refrigerated!
The most time consuming part of this recipe is slicing the zucchini lasagna noodles. I would highly recommend a mandolin slicer! If you don't have one, you can find them pretty inexpensive and it is a time saver.
If you don't want to bust out your mandolin, you can slice the zucchini into quarter inch strips on a cutting board.
This crockpot vegetarian lasagna makes about ~7 servings.
Yes! You don't even need "oven ready" lasagna noodles. Regular lasagna noodles will work just fine. Put them in raw, you will have to break them into smaller pieces to fit.
Banza also makes lasagna noodles if you can find them at the local Whole Foods or Target!
This lasagna will have 3 layers total! The last layer on top will just be zucchini strips with red sauce and cheese.
Make the recipe in the base of the crockpot as normal. Place it in the refrigerator with a lid for whenever you will cook it.
The egg provides some body and fluffiness in the cheese layer. If you wanted, you could whisk an egg in the ricotta with some parmesan cheese to add more body to the cheese.
Other Similar Recipes:Print
This crockpot vegetarian lasagna is noodle-less, low carb and filled with fiber. It's made in the slow cooker for easy prep and clean up!
- 28 ounce jar marinara sauce, I love Rao's
- 5-6 small zucchinis or 3-4 large ones, cut into ¼th inch strips- easiest if using a mandolin slicer
- 15 ounces ricotta cheese
- 8 ounces portobello mushrooms, sliced
- 1-2 tbsp pesto
- 3 large handfuls of fresh spinach leaves
- 1 cup mozzarella cheese, shredded for topping
- Garnish: basil leaves, sliced (optional)
- Slice the mushrooms and place in a small bowl with 1-2 heaping tablespoons of pesto. Toss them around in the bowl and set aside.
- Start the lasagna layers by covering the bottom of the crockpot with a thin layer of red sauce. See picture above for details.
- Next, layer some of the zucchini strips. You might have to cut some to make them fit. You want it to cover the red sauce.
- Spoon the ricotta cheese on top of the zucchini strips. Then add the pesto mushrooms and a handful of spinach leaves.
- Spoon some red sauce on top of the spinach leaves. Then top with more zucchini strips.
- Repeat this process two more times, ending with zucchini strips on top with some red sauce.
- Cook in the slow cooker with lid on, on high for 3-3.5 hours or low for 6. Turn to keep warm and top with mozzarella cheese.
- Allow to cool down before eating.
- This can be made the night before and placed in the refrigerator prior to cooking.
- If you do not have a mandolin slicer, you can cut the zucchini by hand in about quarter inch strips.
- If you do not have pesto on hand you may substitute 2 tbsp olive oil and some Italian seasoning with a sprinkle of parmesan cheese.
- If you don't want use zucchini noodles, you can swap in regular lasagna noodles that are uncooked. They will cook just fine in this recipe.
- If you have more marinara sauce, totally fine. Personal preference on how much sauce you like in your lasagna.
- Would not recommend using frozen spinach.
- Category: dinner, lunch
- Method: Slow cooker, crockpot
- Cuisine: Italian American
Keywords: vegetarian lasagna, noodle-less lasagna, slow cooker lasagna, crockpot lasagna, crockpot zucchini lasagna