Veggie Crockpot Lasagna
Easy to assemble and even easier to cook, this meatless lasagna is still as hearty as can be.
Ingredients
- 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
Equipment & Utensils
- Non-stick spray
- Slow cooker
- Cutting board
- Measuring cups and spoons
- Knife
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 10 minutes.
Nutrition Facts
Serving Size
1 cup
Per serving
Amount
Calories
350
Total Fat
12g
Sodium
350mg
Total Carbohydrate
38g
Protein
27g
