Description
A warm and comforting vegetable lasagna made effortlessly in a crock pot, layered with marinara, creamy cheese, and fresh veggies.
Ingredients
Scale
- 36 ounces marinara sauce
- 9 lasagna noodles (uncooked)
- 24 ounces part-skim ricotta cheese or cottage cheese
- 3–4 cups chopped vegetables (spinach, zucchini, red peppers, onion)
- 1 teaspoon garlic powder
- ¼ teaspoon crushed red pepper (optional)
- Salt and pepper (to taste)
- 2 cups shredded Mozzarella or Provolone cheese
- Parmesan cheese for topping
- Fresh chopped parsley for topping (optional)
Instructions
- Spray a 5-6 quart crockpot with nonstick cooking spray and spread ½ cup of marinara sauce in the bottom.
- In a large bowl, mix the chopped vegetables, ricotta cheese, garlic powder, crushed red pepper (if using), and season with salt and pepper.
- Break 3 lasagna noodles to cover the bottom of the crockpot. Spread one-third of the cheese and veggie mixture over the noodles.
- Top with ⅓ of the Mozzarella cheese and ⅓ of the remaining marinara sauce. Repeat the layers two more times.
- Place an additional layer of noodles on top, covered with a thin layer of sauce and a sprinkling of shredded mozzarella cheese.
- Cover and cook on high for 3 hours or on low for 5-6 hours. Let sit for at least 1 hour before slicing and serving.
Notes
Resting time is key for the best texture and flavor. Feel free to substitute other seasonal vegetables or add protein as desired.
- Prep Time: 20 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian-Mexican Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 40mg