Crock Pot Vegetable Lasagna Recipe
Packed with vegetables and creamy cheese, this easy Crock Pot Vegetable Lasagna is a crowd-pleaser. Choose your favorite combination of vegetables and make this today.
Servings 8
Calories 353kcal
Equipment
- mixing bowl
- Spatula or cooking spoon
Ingredients
- 36 ounces marinara sauce about a jar and a half
- 9 lasagna noodles uncooked
- 24 ounces part-skim ricotta cheese OR cottage cheese
- 3-4 cups chopped vegetables of choice we used spinach, zucchini, red peppers, and onion
- 1 teaspoon garlic powder
- ¼ teaspoon crushed red pepper if desired
- salt and pepper to taste
- 2 cups shredded Mozzarella or Provolone cheese
Toppings
- Parmesan cheese for topping
- fresh chopped parsley for topping optional
Instructions
- Prep: Spray a 5-6 quart crockpot with nonstick cooking spray. Spread ½ cup marinara sauce in the bottom of the crock.
- Prepare the Cheese/Veggie Mixture: In a large bowl, mix vegetables, ricotta cheese, garlic powder, crushed red pepper if using, and salt and pepper to taste.
- Assemble the Lasagna: Break 3 noodles to fit and cover the bottom of the crockpot. Cover with about one-third of the ricotta cheese and veggie mixture. Then, top with ⅓ of the Mozzarella cheese and ⅓ of the remaining sauce. Repeat the layers two more times (for a total of three times). End with noodles on top, covered with a thin layer of sauce and a little bit more shredded mozzarella cheese.
- Cook: Cover and cook on high for 3 hours or on low for 5-6 hours. Turn the crockpot off completely and let the lasagna sit for at least one hour. This allows all the moisture to soak into the noodles and ensures the lasagna isn't too runny.Slice and serve!
Notes
- Noodles: The noodles in the bottom of the crock pot will look a little awkward, but this is no big deal. They will cook just fine.
- IMPORTANT: Make sure you let the cooked lasagna sit for at least an hour, or it will have too much moisture and be very soupy.
- Vegetable Options: Other good vegetables in this recipe are sliced mushrooms, yellow squash, red onion, grated or chopped carrots, or green bell pepper.
- Slow Cooking: Be sure to check the manufacturer's guidelines for your specific slow cooker, as cooking times may vary.
Nutrition
Calories: 353kcal | Carbohydrates: 36g | Protein: 22g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 48mg | Sodium: 962mg | Potassium: 687mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2142IU | Vitamin C: 12mg | Calcium: 407mg | Iron: 3mg