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; 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. )

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.

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 Instructions
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!

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.

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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 Instructions

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 indicated in the recipe below, 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.

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 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!

Recipe

looking down inside crock pot full of cheesy vegan lasagna

Easy Vegan Crockpot Lasagna

Author: Lori Rasmussen, My Quiet Kitchen

Vegan Crockpot Lasagna is the perfect entree for parties, family gatherings, and lazy days when you just want to kick back and wait for the ultimate vegan comfort food. It's easy to prepare (no need to boil the lasagna noodles) and versatile! Switch things up with your favorite veggies and vegan meats, and make it gluten-free with your choice of pasta.

NOTE: ingredient amounts and cook time are specific to a 6-quart slow cooker. Oven instructions included below.

If you don't need such a large amount, the recipe also works with half the amount of ricotta and sauce (only do 2 sets of layers). Cook time is the same.

5 from 22 votes

Servings: servings

Prep Time: 30

Cook Time: 2 30

Resting time: 1

Total Time: 4

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Equipment

crockpot

Ingredients

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.

Other ingredients:

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.

Instructions

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!

Oven Instructions:

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.

Notes

Note 1: If you don't have Italian seasoning on hand, simply use about ½ teaspoon each of dried oregano, basil, and parsley, plus a pinch of thyme.

Note 2: if you follow an oil-free diet, feel free to omit the cheese (the tofu ricotta adds most of the creamy and cheesy element anyway), or use dollops of this easy homemade oil-free mozzarella. You don't even need to fully cook the mozz first as it will cook and thicken in the crockpot.

See the Variations section in the post above for inspiration on adding other vegetables and including vegan meats like pepperoni and beefy crumbles.

Store leftover lasagna in the refrigerator for up to 5 days. Can also be frozen for up to 2 months.