Crockpot Lentil Vegetable Lasagna

by 39 Comments

Hi Friends!

Did you know you can make lasagna in the slow cooker? Try this vegetarian Crockpot Lentil Vegetable Lasagna next time you're craving Italian!

Let’s talk about lasagna for a second.. It is, traditionally, a comfort food. It’s not always healthy. And it tastes delicious. I don’t make lasagna all that often…but when I do, I always try to make it healthier with a couple of changes:

  • I look for a sauce that it low in sodium, or I make my own sauce by using no-salt-added crushed tomatoes and adding garlic and italian spices.
  • I ALWAYS add extra vegetables. I mix them right into the sauce. Fresh, frozen…doesn’t matter. Whatever you have on hand.
  • I add a lean protein. When I ate meat, it was usually ground turkey. Now that I don’t, I use white beans or lentils. I mix them right into the sauce as well.
  • I use part skim ricotta, and I add frozen spinach to it (more veggies!)
  • I use low-fat and limit the amount of mozzarella cheese I use.

This weekend I tried something different. I made lasagna in the crockpot. And it worked like a charm! I used regular lasagna noodles and didn’t cook them beforehand. I’ll admit I was a bit skeptical that they would cook, but they did!

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Crockpot Lentil Vegetable Lasagna

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Put your crockpot to good use and whip up this easy veggie lasagna. It’s a nutritious spin on a classic comfort food, perfect for chilly winter dinners.

  • Author: Author: Lindsay
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 8 1x

Ingredients

Scale
  • 1 jar pasta sauce (24–32 oz)
  • 21/2 c cooked lentils
  • 21/2 c mixed vegetables (fresh or frozen)
  • 2 cloves garlic, minced
  • 1 tsp oregano
  • black pepper, to taste
  • 1– 16 oz tub part skim ricotta
  • 1 c frozen spinach (defrosted & squeezed to remove water)
  • 2 Tbsp pesto
  • 9 lasagna noodles, uncooked
  • 1 c shredded low-fat mozzarella cheese

Instructions

  1. In a bowl, mix together the pasta sauce, vegetables, lentils, garlic and oregano.
  2. In a separate bowl, mix together the spinach, ricotta and pesto.
  3. Spoon a thin layer of sauce onto the bottom of the crockpot.
  4. Break 3 lasagna noodles to fit in the crockpot.
  5. Top with some of the ricotta mixture, sauce and a little mozz cheese.
  6. Repeat 2 more times.
  7. Cook on low for 4 hours or until noodles and vegetables reach desired tenderness.

 

Easy peasy. Comfort food at its finest…and healthified to boot!

Did you know you can make lasagna in the slow cooker? Try this vegetarian Crockpot Lentil Vegetable Lasagna next time you're craving Italian!

A word of warning. Some of the moisture from the sauce is absorbed to cook the noodles, so this lasagna may not have as much sauce as you’re used to. I personally like mine with less sauce, but I left a bit of sauce in the jar when I made the lasagna and then I just heated it up and added it to the top of my hubby’s before serving because he likes his with more sauce than I do.

Also, please note that you don’t have to use all the ricotta cheese mixture. I’m not a huge ricotta fan so I usually only use about 2/3 of it. Perfectly acceptable.

Did you know you can make lasagna in the slow cooker? Try this vegetarian Crockpot Lentil Vegetable Lasagna next time you're craving Italian!

Enjoy!
–Lindsay–

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Reader Interactions

Comments

  1. This looks like it would make an amazing meal. It combines three of my current favorite things: lasagna, lentils, and crock pot meals. Definitely pinning this!

    Reply

  3. YAY!!! I saw you post a picture of this yesterday and I was hoping you would have the recipe up soon!!! YUM!!!!!!!!!! Lasagna is a great meal to make healthier- your tips are spot on. Love this!!! Have a great day girl!!

    Reply

  7. this looks so good and perfect for the cooler temps and holidays! i’ve never made lasagna in the crockpot (ok i’ve only made lasagna once before) so i think i’ll give this a try!!

    Reply

  24. This looks awesome! I love the addition of lentils. I’m consistently low in iron, and lentils are one of the foods I eat to boost myself when I’m low. I’ve never heard of making lasagna in the crock pot, but I really want to try it out now!

    Reply

  25. This looks fabulous, totally gotta make this! I’m a lentil lover but I don’t think my hubby has ever tried them… I don’t think he could turn down a slice of lasagna 😉 And I like my pastas a little “drier”[?] and he prefers more sauce- maybe it’s a girl/ guy thing?!

    Reply

  26. I made your recipe tonight and it was so good. I used black lentils (ready made from Trader Joe’s) and hubby said it was so tasty. He says next time 3 hours instead of 4, a tiny burnt but not horrible. So glad it turned out.

    I’m looking for more vegetarian crockpot meals so if you have more, I’m all ears!

    Reply

  27. The best vegetarian lasagna I’ve ever tasted!! and without the guilt. It’s so easy to make too! Thank you for creating this recipe.

    Reply

Trackbacks

  1. […] Crock Pot Cooking:  Every time I use our crock pot I love it.  What’s not to love about one-pot cooking?  You dump everything in, let it do its thing, and within hours your house smells amazing and your creation is ready!  This weekend I think I’ll make another batch of cinnamon applesauce [since it was gone within 2 days], as well as one of these recipes and Lindsay’s lentil lasagna! […]

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  2. […] I’ve been craving lasagna for the past three weeks. A few weeks ago, I went to make some Crockpot Lentil Veggie Lasagna and I was fresh out of tomato sauce! Then I promptly forgot to buy some the next three times I was […]

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