Name: Vegetarian Crockpot Lasagna
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 Servings
Cuisine: American
Ingredients: 1.5 pounds baby bella mushrooms; 0.5 tsp salt; 1 tbsp olive oil; 1 heaping cup onion; 2 carrots; 24 ounces spaghetti sauce; 15 ounces tomato sauce; 20 ounces frozen chopped spinach; 15 ounces ricotta cheese; 1 tsp Italian seasoning; 2.5 cups mozzarella cheese; 10 lasagna noodles

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Vegetarian Crockpot Lasagna

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Ingredients

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Instructions

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Instructions

In the bottom of your slow cooker, evenly spread 2/3 cup of the spaghetti sauce. Turn to high heat.

Heat a large skillet over medium heat and add in the mushrooms and stir in the salt. Cook for about 5 minutes, stirring often until the mushrooms begin to release moisture. Continue to cook until most of the moisture is gone.

Add in the olive oil, onions, and carrots. Continue to cook until the carrots just begin to soften. Stir in the spaghetti sauce and the tomato sauce. Remove from heat.

In a medium bowl, mix together the ricotta, 1 1/2 cups of the mozzarella, italian seasoning, and spinach.

Layer your lasagna: on top of the initial layer of sauce, place 2 lasagna noodles in the middle. Break a 3rd noodle in half and put it on the sides to fill in the gaps. It doesn’t need to be perfect for completely covered. Noodles come in different sizes so adjust the recipe to fit your noodles as needed.

Finish the layering by spreading out 1/3 of the ricotta mixture, 1 cup of the veggie sauce, 2-3 more noodles, 1/3 of the ricotta mixture, 1 cup of sauce, 2-3 more noodles, remaining ricotta, and remaining sauce. Cook on high for 1 1/2 hours.

Add on the remaining cup of mozzarella cheese and cook on high for 30 more minutes.

Serve and ENJOY!

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Tips & Tricks (5)

Squeeze Your Spinach Dry 💧
After thawing frozen spinach, place it in a fine mesh strainer and press firmly with the back of a spoon to remove excess moisture, preventing a watery lasagna and ensuring proper cheese-to-vegetable ratio.
Sauté Mushrooms and Vegetables First 🍄
Caramelize diced mushrooms, carrots, and onions in olive oil for 5-7 minutes before adding to the crockpot to concentrate flavors and eliminate excess moisture that would otherwise make the lasagna soggy.
Layer Strategically for Even Cooking 🔄
Begin and end with sauce layers rather than noodles, and break noodles to fit your crockpot shape—this ensures even heat distribution and prevents hard, undercooked edges that won't soften properly.
Combine Cheeses with Seasoning 🧀
Mix ricotta with Italian seasoning, salt, and black pepper before layering to distribute flavors evenly throughout rather than relying solely on the sauce for seasoning.
Use the Low Setting for 4-5 Hours 🕐
Cook on low rather than high to allow noodles to fully absorb sauce and soften without the edges becoming rubbery or cheese separating from overcooking.