Vegetarian Crockpot Beef Lasagna

Total time4 hr 25 min

Prep time25 min

Cook time0 min

Layer after layer of tender noodles get piled with a rich, herby ricotta blend, a savory tomato-based sauce, and plenty of melty mozzarella, all left to bubble away low and slow until every corner is soft and saucy. The slow cooker does the heavy lifting here, coaxing the noodles tender and letting the layers set into neat, sliceable portions without ever touching the oven. A rest of twenty minutes after cooking is the trick to clean cuts, so you get that classic lasagna look with distinct, hearty layers on the plate. Torn fresh basil scattered over the top adds a bright, fragrant finish that plays beautifully against the rich cheese and marinara. This version comes together as a comforting, hands-off casserole that's a solid choice for a vegetarian table, no oven juggling required. It's the kind of dish you set and forget, then come back to a bubbling, cheesy centerpiece ready to serve.

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Ingredients

6 servings

For the meat sauce

1 lb ground beef
Gardein Ultimate Plant Based Frozen Ground Be'f - 13.7 Oz Impossible Foods Ground Beef Meat from Plants - 12 oz Beyond Meat Beyond Beef Plant Based Ground Beef - 16 Oz MorningStar Farms Crumbles Plant Based Protein Vegan Meat Grillers - 12 Oz Lightlife Smart Ground Original Plant-Based Crumbles
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Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
½ medium yellow onion, finely diced
3 cloves garlic, minced
1 can (24 oz) marinara sauce
1 tsp dried italian seasoning
½ tsp salt
¼ tsp black pepper

For the ricotta layer

15 oz whole-milk ricotta cheese
1 large egg
½ cup grated parmesan cheese
1 tsp dried parsley

For the layers

9 uncooked lasagna noodles (regular, not oven-ready)
2 cups shredded mozzarella cheese, divided

For serving

2 tbsp fresh basil, torn (optional)

Instructions

1
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains, about 7–8 minutes. Drain off excess fat.
2
Add the onion to the skillet and cook over medium heat, stirring occasionally, until softened and translucent, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute.

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