The Best Vegan Crockpot Lasagna Recipe

Looking for a comforting, hearty meal that practically cooks itself? This Vegan Crockpot Lasagna is the ultimate solution.

Packed with layers of tender pasta, creamy dairy-free ricotta, and a savory vegetable-packed marinara, this recipe will have everyone coming back for seconds.

Perfect for busy weeknights or a relaxed weekend dinner, this lasagna is as easy as it is delicious.

Plus, it’s entirely plant-based, making it a fantastic choice for those looking to embrace a healthier, cruelty-free lifestyle without sacrificing flavor.

Why Make Lasagna in a Crockpot?

Traditional lasagna can be time-consuming, but the crockpot changes the game. Here are a few reasons to try this method:

• Hands-Free Cooking: Let the crockpot do all the work while you focus on other tasks. This is especially helpful on busy days when you don’t want to be tied to the stove.
• No Need to Pre-Cook Noodles: Dry lasagna sheets cook to perfection as they absorb the sauce, saving time and effort.
• Flavor Infusion: Slow cooking allows all the flavors to meld beautifully, resulting in a dish that tastes like it simmered all day.
• Less Cleanup: Everything cooks in one pot, leaving you with minimal dishes to wash.
• Perfect for Batch Cooking: Make a large portion and enjoy leftovers throughout the week.

Ingredients

For the Ricotta:

• 1 (14 oz) block of firm tofu, pressed
• 1/4 cup nutritional yeast
• 2 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 cup fresh basil, chopped

For the Vegetable Filling:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 medium zucchini, diced
• 1 cup mushrooms, chopped
• 2 cups fresh spinach, roughly chopped
• 1 jar (24 oz) marinara sauce
• 1/2 tsp dried oregano (optional)
• 1/4 tsp red chili flakes (optional, for a bit of heat)

For Assembly:

• 12 lasagna sheets (no-boil or regular)
• 1 cup dairy-free mozzarella shreds
• 1/2 cup vegan Parmesan (optional)
• Fresh parsley or basil for garnish

Instructions

Step 1: Prepare the Ricotta

1. Crumble the tofu into a large bowl.
2. Add nutritional yeast, lemon juice, garlic powder, onion powder, and salt.
3. Mash everything together with a fork or blend in a food processor until it reaches a ricotta-like consistency. Adjust seasoning if needed.
4. Fold in the chopped basil for added freshness and set aside. The ricotta can be made ahead and stored in the fridge for up to 2 days.

Step 2: Sauté the Vegetables

1. Heat olive oil in a skillet over medium heat.
2. Add onions and garlic, sauté until fragrant and translucent, about 3-4 minutes.
3. Toss in the zucchini and mushrooms, cooking for 5-7 minutes until tender and slightly browned.
4. Stir in the spinach and cook until wilted, about 2 minutes. For extra flavor, add dried oregano and chili flakes at this stage.
5. Remove from heat and set aside.

Step 3: Assemble the Lasagna

1. Spread a thin layer of marinara sauce on the bottom of the crockpot to prevent sticking.
2. Place a layer of lasagna sheets on top (breaking them to fit if necessary).
3. Add a layer of ricotta, followed by sautéed vegetables, marinara sauce, and a sprinkle of dairy-free mozzarella.
4. Repeat the layers until all ingredients are used, ensuring the top layer is covered with marinara sauce and a generous sprinkle of mozzarella and Parmesan (if using).
5. Add a final garnish of parsley or basil before cooking for an extra pop of color and freshness.

Step 4: Cook

1. Cover the crockpot with its lid.
2. Cook on low for 4-5 hours or high for 2-3 hours, until the noodles are tender and everything is bubbly. Avoid lifting the lid during cooking to retain heat and moisture.

Step 5: Serve

1. Turn off the crockpot and let the lasagna sit for 10 minutes before slicing. This helps it set and makes serving easier.
2. Garnish with fresh basil or parsley and serve warm with a side salad or garlic bread for a complete meal.

Tips for Success

• Choose Quality Marinara: A good sauce makes a big difference in flavor. Opt for one with simple, wholesome ingredients.
• Customize the Veggies: Feel free to swap in your favorites like bell peppers, eggplant, or carrots. Seasonal vegetables also work well.
• Add Protein: Include cooked lentils, crumbled vegan sausage, or even chickpeas for an extra protein boost.
• Layer Evenly: Distribute ingredients evenly for consistent flavors and textures in every bite.
• Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 2 months. Reheat in the microwave or oven.

Why You’ll Love This Recipe

• Family-Friendly: Even non-vegans will love it, making it perfect for gatherings and potlucks.
• Meal Prep Friendly: Leftovers store beautifully in the fridge or freezer, making it ideal for busy weeks.
• Packed with Flavor: Each bite is rich, creamy, and satisfying, with layers of delicious textures and tastes.
• Wholesome and Nutritious: Loaded with vegetables, plant-based protein, and wholesome ingredients.
• Versatile: Easily adapt the recipe to include your favorite vegetables or protein options.

This Vegan Crockpot Lasagna proves that delicious, hearty comfort food can be simple, plant-based, and incredibly satisfying.

Whether you’re cooking for yourself or a crowd, this lasagna is sure to impress.

Give it a try and watch it become a regular on your dinner rotation! Pair it with a crisp green salad and a glass of your favorite wine for the ultimate cozy meal.