Super Easy Skinny Veggie Crockpot Lasagna Recipe

Introduction

This Super Easy Skinny Veggie Crockpot Lasagna is a comforting and wholesome meal perfect for busy days. Packed with fresh vegetables and layered with cheese and marinara, it’s a simple way to enjoy lasagna without the fuss.

Ingredients

• Two 24-ounce jars or cans of marinara sauce (use less as needed)
• 9 thick lasagna noodles with wavy edges (bronze cut recommended)
• 24 ounces part-skim ricotta cheese or cottage cheese
• 3-4 cups chopped vegetables of choice (kale suggested)
• Pesto, to taste
• 2 cups shredded mozzarella or provolone cheese
• Parmesan cheese for topping
• Fresh parsley for topping

Instructions

1. Step 1: Spray the crockpot with nonstick cooking spray and spread 1/2 cup tomato sauce on the bottom to prevent sticking.
2. Step 2: Break the noodles so they fit and cover most of the bottom. Layer one third of the ricotta, chopped vegetables, pesto, sauce, shredded cheese, then noodles. Repeat layering two more times, finishing with a top layer of noodles covered with a thin layer of sauce and more shredded cheese.
3. Step 3: Cover and cook on high for 3 hours or low for 5-6 hours.
4. Step 4: Turn off the crockpot and let the lasagna rest for at least one hour before serving. This helps absorb moisture for a firmer texture.

Tips & Variations

• Use any mix of fresh or frozen vegetables you like, such as spinach, mushrooms, or zucchini.
• Swap ricotta for cottage cheese for a lighter option without sacrificing creaminess.
• Add fresh herbs like basil to the layers for extra flavor.
• Make it vegan by using dairy-free cheeses and skipping pesto or replacing it with a vegan alternative.

Storage

Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or oven until warmed through. This lasagna can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use no-boil noodles for this crockpot lasagna?

Yes, no-boil noodles work well and save time, but be sure they fit the crockpot size and adjust sauce quantity to avoid excess liquid.

Do I need to precook the vegetables?

No, chopping the vegetables small enough allows them to cook fully during the crockpot time. Using heartier veggies like kale or zucchini works best.

Super Easy Skinny Veggie Crockpot Lasagna Recipe

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★★★★★

4.7 from 54 reviews

This Super Easy Skinny Veggie Crockpot Lasagna is a healthy, hassle-free twist on the classic Italian comfort food. Perfect for busy days, it layers noodles, part-skim ricotta cheese, fresh vegetables like kale, pesto, and marinara sauce in a crockpot for slow cooking. The result is a hearty, cheesy, and vegetable-packed lasagna with less fat and fewer calories than traditional recipes. A great make-ahead meal that’s both satisfying and nutritious.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 3 hours (high) or 5-6 hours (low)
• Total Time: 4 hours 15 minutes (high) or 6 hours 15 minutes (low)
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Italian
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Tomato Sauce

• 2 jars or cans (24 ounces each) marinara sauce (use only part of it as needed)

Pasta

• 9 thick lasagna noodles with wavy edges (bronze cut preferred)

Cheese

• 24 ounces part-skim ricotta cheese OR cottage cheese
• 2 cups shredded Mozzarella or Provolone cheese
• Parmesan cheese for topping (to taste)

Vegetables

• 3–4 cups chopped vegetables of choice (kale recommended)

Other

• Pesto (to taste)
• Nonstick cooking spray
• Fresh parsley for topping

Instructions

1. Prep The Crockpot: Spray the inside of the crockpot with nonstick cooking spray to prevent sticking and make cleanup easier. Spread half a cup of marinara sauce on the bottom so the noodles won’t stick during cooking.
2. Layer Ingredients: Break the lasagna noodles so they fit and mostly cover the bottom of the crockpot. It doesn’t have to look perfect. Then layer about one third of the ricotta cheese, chopped vegetables, pesto, marinara sauce, and shredded cheese. Top this with another layer of noodles. Repeat the layering process two more times, finishing with a top noodle layer covered with a thin layer of marinara sauce and some additional shredded cheese for a nice crust.
3. Cook: Cover the crockpot and cook on high heat for 3 hours or on low heat for 5 to 6 hours. This slow cooking allows the flavors to meld together and the noodles to become tender.
4. Rest: Once cooking is complete, turn off the crockpot and let the lasagna sit inside for at least one hour. This step is crucial as it lets the moisture absorb fully, preventing the lasagna from being too soupy. After resting, the lasagna can be served by scooping out portions or cut into slices like traditional lasagna.

Notes

• Do not use all the marinara sauce at once; adjust the amount based on layering needs.
• Breaking the noodles to fit the crockpot is expected and will not affect the taste.
• Letting the lasagna rest after cooking is essential for proper texture.
• You can substitute ricotta cheese with cottage cheese for a lighter option.
• Add your favorite vegetables; kale is suggested but spinach, zucchini, or mushrooms work well.
• Pesto is optional but adds a flavorful green herby note.
• Use part-skim cheeses to keep the dish lower in fat.

Keywords: crockpot lasagna, skinny lasagna, vegetable lasagna, healthy lasagna, slow cooker recipes, easy weeknight dinner, low fat Italian recipes