Veggie Crockpot Lasagna
Easy to assemble and even easier to cook, this meatless lasagna is still as hearty as can be.
| 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 |
Nutrition Facts
Recipe PDFIngredients
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.
What goes in Veggie Crockpot Lasagna?
