This rich and comforting Vegan Slow Cooker Lasagna is perfect for those days when you don't want to turn on your oven. Made with no-boil lasagna noodles, it is super easy to make.
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This Vegan Slow Cooker Lasagna is a great way to have lasagna without heating up your home in the process.
It's super rich and hearty, just like you'd expect from a lasagna recipe, but made with all vegan ingredients.
It's made with no-boil noodles, so there's less prep work. The homemade tofu ricotta I used is one of my most popular recipes and readers have said their meat-eating friends had no idea it was vegan!
Other vegan lasagna recipes to try are my Vegan Mushroom Lasagna and my Vegan Spinach Lasagna recipe. Another lasagna recipe where you don't have to turn your oven on is my Vegan Lentil Skillet Lasagna.
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❤️ Why You'll Love It
- It is a rich, comforting flavorful meal.
- Made with no-boil noodles, it's simple and easy to make.
- You won't be heating your house up, so it's perfect for hotter months.
🧾 Ingredients
- Olive oil: For cooking the onion and garlic.
- Onion: Adds a sweet pungent flavor. I used a yellow onion.
- Garlic: Adds a pungent flavor.
- Tofu ricotta: Adds a creamy texture and cheesy taste.
- Salt and pepper: Enhances flavors and add flavor.
- No-boil lasagna noodles: I used no-boil gluten-free lasagna noodles because it makes things a lot easier. If you aren't gluten intolerant, use your favorite oven-ready lasagna noodles.
- Nutritional yeast (optional): Adds a cheesy flavor.
- Vegan mozzarella: Adds a cheesy flavor. I used Daiya shreds because they melt well. Use your favorite.
- Crushed tomatoes: I used crushed tomatoes because I needed to use them up. You could use extra marinara sauce instead.
- Marinara sauce: You could also use pizza sauce or spaghetti sauce.
- Vegan ground beef: Add a hearty flavor and texture. I used Gardein vegan beef crumbles, but you could use your favorite.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
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🔪 Instructions
Step 1: Pour 1 cup marinara sauce into slow cooker. Set aside. Add olive oil to a pan. Heat on medium. Add chopped onions. Cook until translucent.
Step 2: Add minced garlic. Cook 30 seconds longer.
Step 3: Add the rest of the marinara sauce, crushed tomatoes, vegan ground beef, and salt and pepper. Cook 5 minutes, stirring to cook through.
Step 4: Place 2 lasagna noodles in the slow cooker. I used one whole noodle in the middle and broke the other to fit on the sides.
Step 5: Spread ⅓ of the tofu ricotta on top of the noodles. Sprinkle nutritional yeast and about ½ cup shredded vegan mozzarella on top.
Step 6: Pour tomato sauce mixture on top and spread evenly.
Step 7: Place 2 lasagna noodles on top.
Step 8: Spread ⅓ of the tofu ricotta on top of the noodles. Sprinkle nutritional yeast and about ½ cup shredded vegan mozzarella on top.
Step 9: Pour tomato sauce mixture on top and spread evenly.
Step 10: Place 2 lasagna noodles on top.
Step 11: Spread the rest of the tofu ricotta on top of the noodles. Sprinkle nutritional yeast and about ½ cup shredded vegan mozzarella on top.
Step 12: Pour the rest of the tomato sauce mixture on top and spread evenly. Cook on high for 1 ½ hours.
Step 13: Sprinkle the rest of the shredded vegan mozzarella on top.
Step 14: Cook on high for 30 minutes. Let rest 15-30 minutes. Serve and enjoy!
👩🏻🍳 Recipe FAQs
Yes, letting it rest allows the pasta to firm up.
Yes, to freeze individual portions, slice and wrap in plastic wrap, and place in a freezer bag or airtight container. Freeze for up to 3 months.
Other Vegan Lasagna Recipes
If you tried this Vegan Slow Cooker Lasagna Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
📋 Recipe
Vegan Slow Cooker Lasagna
Equipment
- Slow cooker
Ingredients
- 1 cup chopped onion
- 2 tablespoons olive oil
- 1 clove garlic minced
- 1 (24 ounce) jar marinara sauce
- 14 ounces crushed tomatoes
- 6 gluten free no-boil lasagna noodles
- 1 batch tofu ricotta
- 7.1 ounces shredded vegan mozzarella
- Salt and pepper
- 13.7 ounces vegan ground beef
- Nutritional yeast (optional)
Instructions
- Pour 1 cup marinara sauce into slow cooker. Set aside.
- Add olive oil to a pan. Heat on medium. Add chopped onions. Cook until translucent.
- Add minced garlic. Cook 30 seconds.
- Add the rest of the marinara sauce, crushed tomatoes, vegan beef crumbles, and salt and pepper. Cook 5 minutes, stirring to cook through.
- Place lasagna 2 noodles on top of marinara sauce. I placed one in the middle and broke the other in half to fit on the sides.
- Spread ⅓ of the tofu ricotta mixture on top of the noodles. Sprinkle nutritional yeast and about ½ cup shredded vegan mozzarella on top.
- Pour about 1 ½ cups of tomato sauce mixture on top of vegan cheese layer. Spread out evenly.
- Place 2 lasagna noodles on top of tomato sauce layer.
- Spread ⅓ tofu ricotta mixture on top. Sprinkle nutritional yeast and about ½ cup shredded vegan mozzarella on top.
- Pour about 1 ½ cups of tomato sauce mixture on top of vegan cheese layer. Spread out evenly.
- Place 2 lasagna noodles on top.
- Spread the rest of the tofu ricotta mixture on top. Sprinkle nutritional yeast and about ½ cup shredded vegan mozzarella on top.
- Pour the rest of the tomato sauce mixture on top of vegan cheese layer. Spread out evenly. Cook on high for 1 ½ hours.
- Sprinkle the rest of the shredded vegan mozzarella on top. Cook on high for 30 minutes. Let rest 15-30 minutes. Serve and enjoy!
Notes
Nutrition
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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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