Make vegan crock-pot lasagna with layers of veggies, plant-based cheese, and rich sauce. An easy slow cooker dinner recipe.
⏱ Time
Prep: 20 minutes
Cook: 4–5 hours (LOW) or 2–3 hours (HIGH)
Serves: 6–8
🧺 Ingredients
- 9–10 no-boil lasagna noodles
- 3 cups marinara sauce
- 1½ cups vegan ricotta (tofu or cashew-based)
- 1½ cups chopped vegetables (zucchini, spinach, mushrooms)
- 1 cup cooked lentils or plant-based crumbles
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- Salt and black pepper to taste
- 1 cup shredded vegan mozzarella (optional)
👩🍳 Instructions
Firstly, lightly grease the crock-pot insert.
Next, spread a thin layer of marinara sauce at the bottom.
Then, add a layer of noodles, breaking them if necessary.
After that, layer vegan ricotta, vegetables, lentils, and seasoning.
Meanwhile, repeat layers until ingredients are used.
Now, finish with marinara sauce and vegan cheese on top.
Finally, cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours. Let rest 10 minutes before serving.
🌟 Tips & Variations
- Extra Creamy: Add cashew cream between layers.
- Gluten-Free: Use gluten-free no-boil noodles.
- High-Protein: Add more lentils or tofu crumbles.
- Veggie-Loaded: Add bell peppers or grated carrots.
- Oil-Free: Use oil-free marinara and tofu ricotta.
🌿 Benefits of Vegan Crock-Pot Lasagna
Firstly, it provides plant-based protein from lentils and tofu.
Secondly, vegetables add fiber and essential nutrients.
Moreover, slow cooking enhances flavor without extra fat.
In addition, it’s cholesterol-free and dairy-free.
As a result, it supports heart health and digestion.
Finally, it’s ideal for meal prep and leftovers.
🧒 Kid-Friendly Version
- Firstly, skip strong spices and extra garlic.
- Then, use finely chopped or blended vegetables.
- Next, add extra vegan cheese for mild flavor.
- Finally, cut into small squares for easy eating.
🧮 Nutrition Facts (Per Serving – Approximate)
- Calories: 380 kcal
- Protein: 18 g
- Carbohydrates: 45 g
- Fat: 14 g
- Fiber: 8 g
- Sugar: 7 g
- Cholesterol: 0 mg
