Recipe from Topfood
Crockpot Vegetable Lasagna
Cooking time: 1 h. 15 min
Servings 1
Delicious lasagna can be cooked without meat! Vegetarian lasagna with zucchini, ricotta and tomatoes. Very tasty and satisfying - your child will definitely like it! Getting ready is very easy and simple!


  • Basil, chopped
  • Ricotta cheese
    15 fl. oz.
  • Large eggs
    2 pcs.
  • Salt
    1 tsp.
  • Garlic powder
    1 tsp.
  • Ground pepper
  • Pasta sauce
    25 fl. oz.
  • Lasagna noodles
    1 lb.
  • Mushrooms, sliced
    8 fl. oz.
  • Small zucchini, sliced
    2 pcs.
  • Small yellow squash, sliced
    2 pcs.
  • Spinach, roughly chopped
    2 cups
  • Mozzarella, grated
    16 fl. oz.
  • Fresh mozzarella, thinly sliced
    8 fl. oz.
  • Parmesan
    to taste

Nutrition facts per serving

  • Calories

    614 kcal

  • Protein

    41 g

  • Fat

    23 g

  • Carbohydrates

    61 g


  • In a medium bowl combine the basil, ricotta, eggs, salt, garlic powder and pepper.

  • In a 5 qt crock pot, spread ¼ cup of pasta sauce and top with a single layer of uncooked lasagna noodles. Follow by spreading ⅓ of the ricotta mixture.

  • Next layer a third of each kind of vegetable (mushroom, zucchini and yellow squash) and top with ⅓ of the chopped spinach and then ⅓ of the grated mozzarella. Lastly, layer with 1/4 of remaining sauce.

  • Starting with the dried lasagna, repeat all the above steps two more times. Finish with a layer of dried pasta, remaining sauce and a layer of fresh mozzarella.

  • Place a clean kitchen towel between the lid and the slow cooker to catch any excess liquid produced by the steam in the crock pot. Cook on high heat for three hours, until the noodles are tender and the sauce is absorbed. Finish with fresh parmesan cheese and any extra basil you have on hand.

Bon Appetit!

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