Vegetarian Crockpot Lasagna

5 from 3 votes

Easy and delicious Vegetarian Crockpot Lasagna

Prep Time20

Cook Time2

Total Time2 20

Course: Crockpot

Cuisine: American

Diet: Vegan, Vegetarian

Servings: servings

1 ½ pounds baby bella mushrooms roughly chopped
½ teaspoon salt
1 tablespoon olive oil
1 cup onion heaping cup, finely diced
2 carrots large, finely diced
24 ounces spaghetti sauce divided
15 ounce tomato sauce
2 10-ounce boxes frozen chopped spinach, thawed and squeezed of excess moisture
15 ounces ricotta cheese can sub for vegan ricotta cheese
1 teaspoon Italian seasoning
2 ½ cups shredded mozzarella cheese divided (sub for vegan shredded as desired or leave it out completely)
8-10 lasagna noodles

In the bottom of your slow cooker, evenly spread 2/3 cup of the spaghetti sauce. Turn to high heat.
Heat a large skillet over medium heat and add in the mushrooms and stir in the salt. Cook for about 5 minutes, stirring often until the mushrooms begin to release moisture. Continue to cook until most of the moisture is gone.
Add in the olive oil, onions, and carrots. Continue to cook until the carrots just begin to soften. Stir in the spaghetti sauce and the tomato sauce. Remove from heat.
In a medium bowl, mix together the ricotta, 1 1/2 cups of the mozzarella, italian seasoning, and spinach.
Layer your lasagna: on top of the initial layer of sauce, place 2 lasagna noodles in the middle. Break a 3rd noodle in half and put it on the sides to fill in the gaps. It doesn't need to be perfect for completely covered. Noodles come in different sizes so adjust the recipe to fit your noodles as needed.
Finish the layering by spreading out 1/3 of the ricotta mixture, 1 cup of the veggie sauce, 2-3 more noodles, 1/3 of the ricotta mixture, 1 cup of sauce, 2-3 more noodles, remaining ricotta, and remaining sauce. Cook on high for 1 1/2 hours.
Add on the remaining cup of mozzarella cheese and cook on high for 30 more minutes.
Serve and ENJOY!