Crockpot Vegetable Lasagna
A delicious and nutritious vegetable lasagna made effortlessly in a slow cooker, perfect for family dinners and meal prep.
Ingredients
Lasagna Ingredients
- 9-12 noodles lasagna noodles (whole wheat or gluten-free options) Healthier choices available
- 1 medium medium zucchini, sliced
- 1 medium medium yellow squash, sliced
- 1 piece red bell pepper, diced
- 1 cup mushrooms, sliced
- 2 cups spinach (fresh or frozen)
- 3 cups marinara sauce (store-bought or homemade)
- 15 oz ricotta cheese (can substitute with cottage cheese)
- 2 cups shredded mozzarella cheese (use low-fat for lighter options)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- to taste salt and pepper
Instructions
Preparation
- Start by washing and slicing your zucchini, yellow squash, and red bell pepper. Don't forget to slice your mushrooms.
Mixing
- In a medium bowl, combine ricotta cheese, dried oregano, dried basil, garlic powder, and a sprinkle of salt and pepper.
Layering
- Begin layering the ingredients in your crockpot. Start with a layer of marinara sauce at the bottom, then place noodles on top.
- Add half of the vegetable mixture, followed by half of the ricotta mixture, and a portion of mozzarella cheese. Repeat the layering process, finishing with marinara sauce and a generous top layer of mozzarella.
Cooking
- Cover the crockpot and set it to low. Cook for 4 hours.
Serving
- Once cooked, allow the lasagna to sit for about 10 minutes before serving.
- Serve warm and enjoy!
Notes
To keep the dish light, swap regular noodles for zucchini or eggplant slices for a low-carb option. Use low-fat cheeses or substitute ricotta with a blended tofu mixture for a dairy-free version.