Name: Easy Vegan Crockpot Lasagna
Prep time: 30 min
Cook time: 150 min
Total time: 240 min
Ingredients: 2 (14 oz) packages firm tofu (no need to press) (Extra firm also works.); ¾ cup plain, unsweetened vegan yogurt (Homemade or store-bought. ); 2 tablespoons lemon juice; 1¾ teaspoons fine sea salt; 1½ teaspoons garlic powder; 1½ teaspoons Italian seasoning (See Note 1.); 2 (25 oz) jars marinara sauce; 10 sheets regular lasagne (Gluten-free, if desired.); 1 medium onion, chopped; 12 to 16 ounces baby bella mushrooms, chopped; 6 ounces baby spinach, roughly chopped; 2 teaspoons tamari or soy sauce, optional; 7 ounces vegan mozzarella cheese, shredded (See Note 2. )

Vegan Crockpot Lasagna is the perfect entree for parties, family gatherings, and lazy days when you just want to kick back with a movie while dinner cooks! Most importantly, it tastes amazing! It's also easy to prepare (no need to pre-cook the lasagna noodles) and versatile. Switch things up with your favorite veggies or vegan meats, and make it gluten-free with your choice of pasta. Oven instructions also included.

looking down into crockpot lasagna with lots of melted vegan cheese on top.

Why You'll LOVE Crockpot Lasagna

Warm, cheesy, gooey, and rich. What's better than vegan lasagna? I'll tell you what's better...

Vegan lasagna made in the slow cooker! Friends, this recipe is a keeper for so many reasons.

It's easy to prepare, and there's no need to pre-cook the lasagne noodles.
Lasagna is the perfect hot entrée for potlucks, parties, and game day since the Crockpot keeps it warm.
Vegan slow cooker recipes are perfect for make-ahead situations. And while dinner is cooking you're free to clean house, prepare for guests, run errands, or just chill on the sofa on a rainy day.
It's impossibly delicious! Friends, I am NOT exaggerating. This vegan lasagna is the dish to make when you want to impress the skeptical omnivores in your life. The herbed tofu ricotta, melted vegan cheese, and tangy sauce all combine inside the crockpot to create magic, pure vegan magic. You'll see!

Jump to:

Why You'll LOVE Crockpot Lasagna
Ingredients
How to Make Vegan Crockpot Lasagna
How to Layer Lasagna in the Crockpot
Do I have to let the lasagna rest before serving?
Serving Suggestions
Variations
Oven Option
Equipment
Storage
Top Tip
You Might Like
Recipe
💬 Comments

Ingredients

For the tofu ricotta:

Firm and/or extra-firm tofu - I like regular firm tofu for the ricotta because it's creamier, but extra-firm also works well. Sometimes I use a package of each.
Non-dairy yogurt - look for a plain, unflavored and unsweetened variety. Kite Hill's Greek-style is really nice or Forager's plain cashew-gurt. Or try my homemade cashew yogurt, almond milk yogurt or tofu yogurt.
Lemon juice - in addition to the yogurt, lemon adds an authentic tanginess to the ricotta.
Salt and garlic powder
Italian seasoning - though this isn't necessarily part of basic tofu ricotta, I like to add it during this step instead of later. If you don't have Italian seasoning on hand don't fret! Add about ½ teaspoon each of dried oregano, basil, and parsley, plus a pinch of thyme.

Other ingredients:

Lasagne noodles - look for regular lasagne sheets with ruffled edges, not "no boil" varieties; use gluten-free lasagne if needed.
Marinara - any jarred marinara/spaghetti sauce you like is fine. I used one of the organic 365 varieties from Whole Foods. Trader Joe's also has a tomato-basil marinara that's really good!
Onion, mushrooms, spinach - feel free to omit anything you don't like (lookin at you, mushroom-haters), and add garlic or any other veggies you like in lasagna.
Soy sauce or tamari - this is optional and really only needed for seasoning the onion and mushrooms.
Vegan cheese - any shredded vegan mozzarella you like is fine. I recently made the recipe again with Daiya's mozzarella (cutting board shreds), and it was good! That cheese is not one to eat cold, but melted it's actually really delicious.
The cheese you see in the photos is Violife's Mature Cheddar, which I shredded with a box grater.
Tip! Shredded vegan cheese has a bad rap for not melting well, but the great thing about the crockpot is that the lid creates a steaming environment and melts vegan cheese like a champ! Or go the homemade route with this easy vegan mozzarella.

See recipe card below for quantities and the full recipe.

How to Make Vegan Crockpot Lasagna

2 photos showing making of tofu ricotta and sautéing vegetables.

First, drain the blocks of tofu and place in a large bowl. Let sit for 5 to 10 minutes while you chop the onion and mushrooms. Some water will drain out of the tofu as it sits. Discard the water, then add the remaining ricotta ingredients to the bowl. Mash with a fork until the ricotta is fluffy, and stir in the Italian seasoning.
Sauté onion and mushrooms until softened. Add chopped spinach and cook for another minute or so, until wilted. Set aside.

How to Layer Lasagna in the Crockpot

2-photo collage showing the first two steps of layering lasagna in the slow cooker.

2-photos showing the third step of layering tofu ricotta in lasagna.

2-photo collage showing the last two steps of layering lasagna with veggies and cheese.

Do 2 rounds of layers like this:

sauce - about 1 ⅓ cups
pasta - 3 sheets, broken to fit
tofu ricotta - about 1 ½ cups
sautéed vegetables - half of them
shredded vegan cheese - about ¾ cup

Then, for the 3rd and final round, you'll skip the veggies and shredded cheese and finish with sauce on top. So the 3rd round looks like this:

sauce
pasta
ricotta
sauce - just a thin layer to cover the ricotta

Place the lid on the slow cooker and cook on HIGH for 2 hours.

After 2 hours, carefully lift the lid straight up to avoid dumping all the condensation onto your lasagna.

Top the lasagna with shredded vegan cheese, cover, and cook for another 30 minutes.

Turn off the crockpot and let the lasagna stand for anywhere from 30 minutes to an hour before serving, if you can wait that long!

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Do I have to let the lasagna rest before serving?

You can serve it right after cooking, but just know that it will be somewhat messy, more like scooping up a casserole.

The rest time allows the lasagna to cool slightly which helps it set, and it gives the flavors more time to mingle.

a serving of vegan lasagna on a white plate with crockpot in background.

Serving Suggestions

Pair crockpot lasagna with a fresh green salad and some warm garlic bread. Since the lasagna is very rich, this fat-free Italian dressing helps lighten things up!

Variations

Gluten-free - use gluten-free lasagna noodles, and be sure to use gluten-free tamari to season the sauté.
With vegan meat - the sky is the limit!
- Add crumbled vegan sausage or vegan pepperoni.
- Brown some Impossible or Beyond Meat with the vegetables.
- For a homemade option try this amazing vegan ground beef. Since it's already cooked you can add it directly to the crockpot with the sauce layers.
Additional veggies - try sautéed zucchini, yellow squash, and carrot, and swap the spinach for kale, arugula, or finely chopped broccoli.

And when you're in the mood for something similar but without tomatoes, try my vegan white lasagna.

Oven Option

I have a new recipe for classic vegan lasagna that has all of the details you need for perfect lasagna every time... because there are some key differences:

Due to the shape of a 13x9 baking dish, you'll need more lasagne noodles than in the slow cooker.
The noodles need to be boiled first. Using generously salted water helps the overall flavor!
When layering the lasagna, make adjustments as needed for the shape of the dish.

overhead view of very cheesy veggie lasagna.

Equipment

I use this 6 quart Crockpot. The locking lid comes in handy for transporting dishes to parties (and events like vegan chili cookoffs)!

You'll also need a large sauté pan for the veggies and a grater if not using pre-shredded vegan cheese.

Storage

Store leftover lasagna in the refrigerator for up to 5 days. It's great for meal prep and reheats well in the microwave.

Vegan lasagna can also be frozen. Once completely cool, transfer to a freezer-safe storage container and freeze for up to 2 months.

Top Tip

Remember, immediately after cooking the lasagna will be very soft. You can serve it right away (trust me, it's hard to wait!), or let it sit for a while if you want it slightly more set.

Unlike baked lasagna, which can be dry, the crockpot lid holds in all the delicious moisture, which is part of what makes this vegan lasagna SO cheesy, creamy and amazing. I hope you love it!