Crock Pot Vegetable Lasagna
A heartwarming, comforting lasagna filled with layers of tender vegetables, rich marinara, and creamy cheese, perfect for family dinners.
Ingredients
Main ingredients
- 12 pieces Lasagna Noodles Regular or no-boil noodles can be used.
- 15 ounces Ricotta Cheese Substitute with cottage cheese for a lighter option.
- 16 ounces Mozzarella Cheese Consider using low-fat mozzarella for a healthier twist.
- 2 cups Vegetables (Zucchini, Spinach, Bell Peppers, Mushrooms) Chopped and sautéed; can swap for seasonal veggies.
- 24 ounces Marinara Sauce Use store-bought or homemade.
- 1 tablespoon Nutritional Yeast Adds a cheesy flavor without dairy.
- 3 cloves Garlic Fresh, minced garlic elevates the flavors.
- 1 teaspoon Italian Seasoning A blend of herbs that enhances the dish.
Instructions
Preparation
- In a skillet over medium heat, add a drizzle of olive oil and sauté chopped zucchini, mushrooms, and bell peppers until tender. Add salt, pepper, and minced garlic for flavor.
- In a bowl, combine ricotta cheese, half of the mozzarella, Italian seasoning, and a pinch of salt.
Assembly
- Spread a thin layer of marinara sauce in the bottom of your Crock Pot.
- Layer 3-4 lasagna noodles on top, followed by half of the ricotta mixture, half of the sautéed veggies, and a layer of marinara sauce.
- Add another layer of noodles, followed by the remaining ricotta, veggies, and sauce.
- Top with the final layer of noodles and cover with the remaining marinara sauce.
- Finish with the remaining mozzarella cheese scattered on top.
Cooking
- Cover and cook on low for 4-6 hours, or until noodles are tender and the cheese is bubbling.
- Let it cool for a few minutes before slicing.
Notes
Switch up the vegetables according to the season. Consider adding red pepper flakes for a spicy kick. Line your slow cooker with parchment paper for easy cleanup.