Vegetarian Crockpot Lasagna

Most people I meet love Italian food, but not everyone can tolerate wheat pasta or all of the dairy because so many folks are lactose-intolerant. That’s why I’ve created this healthy and delicious allergy-friendly Italian recipe for your family to enjoy. My Vegetarian Crockpot Lasagna is easy to put together before you go to work so it’s ready to eat at lunchtime, or when you get home after a long day!

This dish is full of nutritious “super foods” like spinach and is also a great way to encourage the picky eaters in your family to enjoy their veggies.

Who says you have to miss out on Italian food because you’re gluten-free, or need allergy friendly alternatives? We love walking into the house after a workout or time with the kids and enjoying the smell of a delicious, healthy meal ready to go. Enjoy!


— 2 32-oz. jars spaghetti sauce or homemade sauce

— 16 oz.almond OR coconut milk yogurt, unsweetened OR 2 8-oz. containers ricotta-style cheese

— 1 8-12 oz. package dried, gluten-free lasagna OR 1 large eggplant/2 zucchinis, peeled and thinly sliced*

— 1 pound fresh chopped spinach

— 2 cups Daiya mozzarella-style shreds OR vegan/dairy-free mozzarella-style shreds for layers

— ½ cup Violife or Follow Your Heart vegan Parmesan-style cheese, or homemade vegan Parmesan cheese.

— 2 eggs beaten, or egg replacement

— Basil, oregano, parsley & thyme, fresh OR dried to cover (start with 1 Tbl. fresh or 1 tsp. dried of each)

*For a garden-fresh, deluxe vegetarian version replace some or all of the lasagna noodles with strips of thinly sliced eggplant or zucchini. This is a great way to increase the veggies you are eating or use .


— In a medium bowl, combine yogurt/ricotta-style cheese, parmesan cheese or shreds, eggs, and herbs.Mix well.

— Spread 1 cup of the spaghetti sauce over the bottom of your crockpot dish. Layer a third each of the noodles, yogurt mixture, spinach, and mozzarella cheese. Repeat the layering two more times in the same order: sauce, noodles, yogurt/cheese, spinach and cheese shreds.

— Top with a layer of cheese, herbs, and then a final layer of cheese.

— Cook on low 4 to 6 hours or in a pinch, high for 3-4 hours.

This homemade lasagna dish serves 9-12 people and makes a wonderful, gluten-free Italian sit-down dinner for your family! Invite over a few friends or family for a healthy meal with good fellowship.

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