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Veggie Crockpot Lasagna

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

Servings

4 hours and 15 minutes

Total Time

$1.43

Cost per serving *

Temperature:	High heat
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:	Slow cooker Cutting board
Utensils:	Measuring cups and spoons Knife

* Cost and availability of recipe ingredients may vary across different regions of Ohio. Cost per serving information should be used as a general guide when considering recipe cost.

Nutrition Facts

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Ingredients

Non-stick spray

2 24 ounce jars tomato sauce

9 uncooked lasagna noodles

32 ounces (ricotta or cottage) cheese

4 cups vegetables (baby spinach, onion, carrots, zucchini, tomatoes, mushrooms, etc.), chopped OR 2 12 ounce packages frozen vegetable mix

2 cups mozzarella cheese, shredded

1/2 cup grated Parmesan cheese

Instructions

Before you begin, wash your hands, surfaces, utensils, tops of cans, and produce.
Spray inner slow cooker dish with non-stick spray.
Spread 1/2 cup tomato sauce on bottom of the crockpot.
Break noodles to fit and cover tomato sauce in the crockpot.
Layer 1/3 of ricotta or cottage cheese, vegetables, sauce, and shredded mozzarella.
Add another layer of noodles and repeat layering ingredients 2 more times for a total of 3 complete layers. End with a layer of noodles on top. Put a thin layer of tomato sauce on top of the final later of noodles.
Top with Parmesan cheese.
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.