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 included.
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!
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.
- 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 Lasagna
- 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
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 - 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 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!
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.
- 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!
- 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.
Want to bake vegan lasagna in the oven instead? No problem! There are just a few differences to keep in mind:
- Due to the shape of a 13x9 baking dish, you'll need more lasagne noodles than in the slow cooker, around 12 to 14.
- Preheat the oven to 375 degrees F, and oil the baking dish.
- Boil the lasagne noodles according to package directions.
- Layer the lasagna as instructed, making adjustments as needed for the shape of the dish. Cover tightly with foil and bake for 40 minutes.
- Remove the foil and add the cheese on top. Cover again and bake for another 20 to 30 minutes or until the cheese is melted and the lasagna is piping hot. If desired, broil uncovered for a few minutes to brown the cheese.
Let the lasagna rest, covered, for 15 minutes before serving.
You'll also need a large sauté pan for the veggies and a grater if not using pre-shredded vegan cheese.
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.
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!
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Easy Vegan Crockpot Lasagna
For tofu ricotta:
- 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
- 1 ¾ teaspoons fine sea salt
- 1 ½ teaspoons garlic powder
- 1 ½ 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.
- First, drain the packages of tofu and place in a large bowl. Let sit for 5 to 10 minutes while you prepare and gather the other ingredients. 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 fully incorporated.
- Preheat a large saute pan over medium heat. Dry sauté the onion and mushrooms until softened and dry, about 8 minutes. Add chopped spinach and tamari, if using, and cook for another minute or until wilted. Set aside.
- Lightly oil the bottom and sides of a 6-quart slow cooker, and turn it on to HIGH so it can heat while you assemble the lasagna.
- Spread about 1 ½ cups of marinara across the bottom of the crockpot followed by 3 pasta sheets, broken to fit (this doesn't need to be perfect). Spread with 1 one third of the ricotta (about 1 ½ cups), followed by half of the sautéed veggies, and approximately ¾ cup shredded cheese.
- Repeat the layering process as written above. Then, for the 3rd and final round, skip the veggies and shredded cheese and finish with sauce on top. So the 3rd round looks like this: sauce, pasta, ricotta, sauce.
- Cover the slow cooker and cook on high for 2 hours. After 2 hours, carefully lift the lid straight up to avoid dumping condensation onto the lasagna. Sprinkle the lasagna with more shredded cheese, cover, and cook for another 30 minutes.
- The cheese should be melted and the lasagna should be lightly bubbling. Turn off the crockpot and let the lasagna stand for anywhere from 30 minutes to an hour (with the lid askew). The lasagna can be served right away, but it will be fairly messy, more like a casserole. The rest time allows the lasagna to cool slightly which helps it set. Serve with a side salad and enjoy!
- Preheat the oven to 375 degrees F, and oil a 13x9 baking dish. Boil 12 to 14 lasagne noodles according to package directions.
- Saute the veggies, and layer the lasagna as described above, making adjustments as needed for the shape of the dish. Don't add the top layer of cheese yet.
- Cover tightly with foil and bake for 40 minutes. Remove the foil and sprinkle cheese on top. Cover again and bake for another 20 to 30 minutes or until the cheese is melted and the lasagna is piping hot. If desired, broil uncovered for a few minutes to brown the cheese.Let the lasagna rest, covered, for 15 minutes before serving.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.