Veggie Crockpot Lasagna

Main Dishes | No Added Sugars | High in Fiber | Vegetarian

Easy to assemble and even easier to cook, this meatless lasagna is still as hearty as can be. 

Veggie Crockpot Lasagna
8
Servings
4 hours and 15 minutes
Total Time
$1.43
Cost per serving
Temperature: High
Serving size:1 cup
Prep time:15 minutes
Cook time:3 hours, let sit for 1 hour before cutting
Total time:4 hours and 15 minutes
Equipment:

Crockpot (6-7 quart)

Cutting board

 

Utensils:

Measuring cups

Knife

Ingredients

Non-stick spray

2 24 ounce jars or cans of tomato sauce

9 lasagna noodles, uncooked

32 ounces ricotta or cottage cheese

3-4 cups fresh vegetables, chopped (kale, onion, carrots, and zucchini) OR 2, 12 ounce bags frozen vegetables

2 cups shredded mozzarella OR provolone cheese

1/2 cup parmesan cheese

Instructions

1. Before you begin, wash your hands, surfaces, utensils, produce, and tops of cans.

2. Spray crockpot with non-stick cooking spray.

3. Spread 1/2 cup tomato sauce on bottom of the crockpot.

4. Break noodles to fit and cover tomato sauce in the crockpot.

5. Layer 1/3 of ricotta OR cottage cheese, veggies, sauce, and shredded mozzarella OR provolone cheese.

6. Add another layer of noodles and repeat layering ingredients two more times for a total of three complete layers. End with a layer of noodles on top.

7. Top with parmesan cheese.

8. Cover and cook on high for 3 hours or on low for 5-6 hours. Turn crockpot off completely and let the lasagna cool for one hour.

Ingredients

What goes in Veggie Crockpot Lasagna?

Zucchini
Zucchini
Carrots
Carrots
Tomato Sauce
Tomato Sauce
Kale
Kale
Lasagna Noodles
Lasagna Noodles

Nutritional Information
(Per Serving)

CALORIES
350
TOTAL FAT
12g
SODIUM
350mg
TOTAL CARBS
38g
PROTEIN
27g
See complete nutrition facts >>
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