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Crockpot Lasagna with Veggie Sausage

Crockpot Lasagna with Veggie Sausage I used Loma Linda Little Links, which are vegan sausages that come in a can. I broke them up to resemble ground meat before use. For the Italian seasoning, try my home mix recipe.

Serves 6.


  • 1 Tbsp olive oil
  • 6 oz veggie sausages, crumbled
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1-28 oz can whole Italian tomatoes with basil
  • 1 Tbsp Italian seasoning
  • 2 eggs
  • 1 lb ricotta
  • 1/4 c Parmesan cheese, grated
  • 1/4 c parsley, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 6 oz oven ready lasagna noodles (about 9-10 pieces)
  • 8 oz mozzarella cheese, shredded


  1. In a large skillet on medium setting, heat the olive oil. Saute the veggie sausage crumbles and onion for about 5 minutes. Add garlic and saute another minute. Remove from heat and set aside.
  2. Into a medium bowl, break up the tomatoes with your hands or a potato masher, until there are no large pieces. Stir in the Italian seasoning. Set aside.
  3. In another medium bowl, beat the eggs lightly. Stir in the ricotta, Parmesan, parsley, salt and pepper. Combine well and set aside.
  4. In a large crockpot, place a small amount of the tomatoes. Layer one-third of each ingredient as follows: noodles (break them up in anyway they will fit), ricotta, tomatoes, mozzarella, sausage. Repeat layers twice or until all ingredients are used up.
  5. Cook on low for about 4 hours, or until the noodles are tender and the dish is heated through. Uncover and allow to stand 10 minutes before cutting into squares or wedges.

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