You might also like this classic and very traditional style vegan lasagna, vegan Instant Pot lasagna, and vegan mushroom lasagna. A crockpot is my favorite kitchen apprentice, especially in winter when I use it to cook up delicious recipes like slow cooker chana masala and creamy curried crockpot chowder. And ever since I learned how to use a slow cooker to make one of my most favorite foods – a vegan crockpot lasagna – I am more in love than ever! I no longer own a separate crockpot because I am trying to cut down on the number of appliances in my kitchen. So I make this lasagna on the crockpot setting of my Instant Pot. It works beautifully with the only drawback being that the tall, round Instant Pot liner makes a taller lasagna. A traditional six-quart crockpot with an oval shape would create a lasagna with a more traditional shape and depth. So if you have one, use it.
Why you should make lasagna in a crockpot
Yummier. A slow-cooked lasagna is even more delicious than one baked in the oven. That’s because the slow cooking gives the many flavors a chance to truly infuse, and it also gives the lasagna noodles enough time to cook to the perfect al dente texture. Ready when you are. You can set the vegan crockpot lasagna to cook in the morning or early afternoon and go about your day. It will be ready and waiting for you whenever you want to eat it. Works great as a make-ahead recipe. You can assemble the lasagna up to three days ahead and refrigerate it. Place it in the slow cooker at least five hours before you plan on eating it. If you can do without your crockpot liner for longer, you can even freeze the uncooked, assembled lasagna for up to three months.
Why you’ll love this recipe
Protein-packed and healthy. There are 19 grams of protein and six grams of fiber in each serving of this slow cooker lasagna. And there is so much more nutrition, with the eggplant, tempeh and protein-packed, homemade vegan cheeses. Tastes simply amazing. There are so many layers of flavor in this vegan crockpot lasagna recipe, and the marinara sauce, with eggplant, tempeh and vegan sausage, is amazing. Desi was a little skeptical about this lasagna the first time I made it because of the tempeh, which not everyone in our home, ahem, loves. But you don’t even taste the tempeh – it melds into the marinara sauce. In the end, Desi was the biggest fan! Everyone, especially kids, will love it! Lasagna is everyone’s favorite, and this crockpot version will have everyone singing your praises and asking for more!
Variations for special diets
Gluten-free: Use gluten-free lasagna noodles for this vegan crockpot lasagna. Also ensure that the vegan sausage you use is gluten-free. Soy-free. Skip the tempeh. The rest of the recipe is soy-free. Nut-free. If you are nut-free, use 14 oz firm tofu instead of cashews to make the vegan ricotta cheese. Also substitute the vegan parmesan with 1 ½ cups breadcrumbs tossed with the rest of the ingredients in my vegan parmesan cheese recipe. Keto. Use sliced zucchini instead of lasagna noodles–I love this low-carb vegan lasagna with zucchini. You can also find keto noodles that are vegan online, such as these hearts of palm lasagna noodles.
How to make vegan crockpot lasagna
Tips for success
Make sure the marinara tastes perfect before you layer it. A lasagna can be very forgiving because there are so many layers of flavor in it, but the marinara ties it all together. Canned tomato puree can taste different from one can to the next. If yours is too tangy, add a teaspoon or two of sugar when cooking the marinara. Add more or fewer herbs or garlic according to your taste. Cook the marinara until it turns a bright red, about 15 minutes. Don’t rush this, you want all the flavors to mix together. Cut the eggplant into small pieces and crumble the tempeh and sausage. You don’t want large chunks of anything in the marinara, but you also want a little bit of texture in your vegan crockpot lasagna. Make sure the lasagna noodles are completely submerged in the sauces. This will ensure that the noodles cook and don’t have crispy edges where the liquid didn’t touch them. Wait 30 minutes or longer before opening the crockpot. This will give the lasagna layers time to set up and will make it easier to cut the lasagna.
Storage instructions
Refrigerate: Leftovers can be stored in the fridge for up to three days. Freeze: Place the lasagna in an airtight container and freeze for up to four months. Reheat: Pop the crockpot lasagna in an oven at 350 degrees Fahrenheit/180 degrees Celsius, or in the crockpot on the “medium” setting. Warm through.
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