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Crockpot Vegetarian & Gluten-Free Lasagna

Heidi Davison
Even though this easy Crockpot meal is gluten-free and vegetarian, it does not sacrifice on flavor! This is a delicious recipe for clean eating!
5 from 2 votes
Prep Time 30 mins
Cook Time 4 hrs
Total Time 4 hrs 30 mins
Course Entree
Cuisine Italian
Servings 6
Calories 273 kcal


  • 2 medium zucchini
  • 1 eggplant
  • Kosher salt and ground pepper
  • Olive oil for drizzling about 2-3 Tbsp
  • 16-24 oz of marinara sauce be sure to buy gluten-free
  • 1 diced red onion
  • 1 diced red bell pepper
  • 16 oz 2% cottage cheese
  • 2 eggs
  • 2 cups shredded mozzarella cheese
  • Optional: parmesan cheese and parsley for topping


  • Heat oven to 500 degrees.
  • Cut zucchini and eggplant lengthwise into 1/4 inch think pieces.
  • Set vegetables on a paper towel to soak up excess water.
  • Put vegetables on cookie sheet and drizzle with oil and sprinkle with salt and pepper.
  • Broil at 500 degrees for 5-8 minutes or until charred.
  • Coat slow cooker with cooking spray and smear a small amount of marinara sauce in the bottom.
  • Whisk together the cottage cheese and eggs.
  • Dice the bell pepper and red onion.
  • Create the first set of layers: eggplant, 1/3 of the cottage cheese mixture, 1/3 of the onion and bell pepper, 1/2 cup+ of marinara, and 1/3 of the cheese.
  • Repeat the second set of layers, this time starting with the zucchini.
  • Repeat the third set of layers starting with whatever vegetables are leftover.
  • Finish the layers with marinara sauce and extra cheese.
  • Cook on HIGH for 2-3 hours.
  • Once finished, let the lasagna sit for 1 hour on WARM. Pour out any excess water.
  • Scoop out portions and top with Parmesan cheese and parsley.