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a spatula holding a piece of crockpot vegetarian lasagna with no noodles.

Crockpot Noodle-less Lasagna {Vegetarian}

  • Author: Maggie
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 20 minutes
  • Yield: 7 servings 1x
  • Diet: Vegetarian


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 1/4th 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)


  1. 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.
  2. Start the lasagna layers by covering the bottom of the crockpot with a thin layer of red sauce. See picture above for details.
  3. 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.
  4. Spoon the ricotta cheese on top of the zucchini strips. Then add the pesto mushrooms and a handful of spinach leaves. 
  5. Spoon some red sauce on top of the spinach leaves. Then top with more zucchini strips. 
  6. Repeat this process two more times, ending with zucchini strips on top with some red sauce. 
  7. 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.
  8. 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

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