Vegetarian Crock Pot Lasagna Recipe

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Vegetarian crock pot lasagnaI have been a little lazy with cooking this summer. On one hand, I have been extremely busy with kids, changing jobs, etc. But on the other hand, I just haven’t felt like cooking! Thankfully my husband and daughter HAVE felt like cooking, so we haven’t wasted away.

My crock pot is my best friend, be it for cooking up dry beans, or throwing a meal together before I go to work. I have seen various versions of crock pot lasagna recipes, but the texture never really turned out. So, after many failed attempts, I finally have a crock pot lasagna recipe that is easy, tasty, and visually resembles lasagna when it is done!

This recipe could very easily be tweaked to suit your tastes. Instead of ricotta cheese use cottage cheese, add some different seasonings … you could even switch out the Basil Essential Oil for dried basil, but all the cool kids are using essential oils.

lasagna2The kids devoured this, and my husband was trying to be sneaky and take all of the leftovers to work. I’d say this one can go in the recipe book.

Vegetarian Crock Pot Lasagna
Serves 6
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298 calories
27 g
51 g
14 g
18 g
8 g
353 g
301 g
12 g
0 g
5 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 298
Calories from Fat 126
% Daily Value *
Total Fat 14g
Saturated Fat 8g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 51mg
Sodium 301mg
Total Carbohydrates 27g
Dietary Fiber 4g
Sugars 12g
Protein 18g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 box no-boil lasagna noodles
  2. 2 28 oz cans tomato sauce
  3. 2 drops Young Living Basil Essential Oil
  4. 1 container ricotta cheese
  5. 8 oz shredded mozzarella cheese
  1. Add 2 drops of Basil essential oil to tomato sauce. Spray crock pot with cooking spray, then add a layer of noodles. Then add a layer of tomato sauce, then a layer of ricotta cheese. Add another layer of noodles, then tomato sauce, then mozzarella cheese. Continue until out of noodles. Sprinkle any remaining mozzarella on top of the lasagna. Cook on low for approximately 4 hours.
The House of Plaidfuzz
 That might seem like a lot of tomato sauce, especially when you are first pouring it in, but keep in mind that these are no-boil noodles so they need a lot of liquid so they don’t cook up dry. Make sure you really coat the ends of the noodles in sauce. No one likes crispy noodle ends.

 One last thing I would like to address – cooking with essential oils. I use Young Living essential oils which are food-grade and safe to eat, but it is the ONLY brand I would ingest or feed to my family. Many essential oils you find in places like the grocery store are perfume grade and warn you not to ingest them right on the bottle. 

If you are interested in essential oils read this post for more information. As always feel free to email me at


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Hi! I'm Melissa!

Melissa is a former hairstylist of 20 years who has a passion for living a simply creative life. She loves inspiring others to pick up a planner and get their lives organized, to clean out a closet and minimize their clutter, and to clean up their physical and mental space to lead their most fulfilled life. She is newly single, a mom, soon to be grandma and crazy dog lady who constantly rewatches The Office.



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