Crockpot Veggie Lasagna

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Course: Main Course
Cuisine: Italian Inspired
Servings: 8 servings per recipe
Calories: 423kcal

Tiny Little Chef Seasonings Used

What You Need

  • 1 package lasagna noodles
  • 2 jars of good quality marinara/pasta sauce
  • 24 oz. part-skim ricotta
  • 1 summer squash
  • 1 zucchini
  • 3 c. spinach
  • 3 c. mozzarella cheese
  • ½ c. freshly grated Parmesan
  • 2 tbsp TLC Rustic Italian Seasoning
  • 1 tbsp TLC Garlic and Lemon Lovers Seasoning

How to Make It

  • Layer all the ingredients in the crock pot in the following order:
  • Sauce, Pasta (Uncooked. Break the long pieces. It doesn’t have to look great :), ricotta, veggies, mozzarella, repeat.
  • The final top layer should be noodles, sauce, seasonings and mozzarella.
  • Cook on low for 6 hours. Turn of crock pot and allow to sit for 45 minutes in order for all the ingredients to come together.
  • Serve and top with Parmesan. Enjoy!
  • Simply swap out the veggies for cooked Italian sausage and raw spinach to make the other version!​​


Calories: 423kcal | Carbohydrates: 56g | Protein: 46g | Fat: 16g