Crockpot Vegetable Lasagna

Crockpot Vegetable Lasagna

from themodernproper.com
195 min
7 servings

Fresh basil, tons of veggies, and three cheeses brighten up jarred pasta sauce and no-boil noodles in this super delicious, easy crockpot vegetable lasagna.

Ingredients

  • ⅓ cup basil, chopped
  • 15 oz container ricotta cheese
  • 2 large eggs
  • 1 tsp salt
  • 1 tsp garlic powder
  • ½ tsp ground pepper
  • 25 oz jar pasta sauce
  • 1 lb box lasagna noodles
  • 8 oz mushrooms, sliced
  • 2 small zucchini, sliced
  • 2 small yellow squash, sliced
  • 2 cups spinach, roughly chopped
  • 16 oz mozzarella, grated
  • 8 oz fresh mozzarella, thinly sliced
  • parmesan, to taste

Directions

  1. 1

    In a medium bowl combine the basil, ricotta, eggs, salt, garlic powder and pepper

  2. 2

    In a 5 qt crock pot spread ¼ cup of pasta sauce and top with a single layer of uncooked lasagna noodles

  3. 3

    Follow by spreading ⅓ of the ricotta mixture.Next layer a third of each kind of vegetable (mushroom, zucchini and yellow squash) and top with ⅓ of the chopped spinach and then ⅓ of the grated mozzarella

  4. 4

    Lastly, layer with 1/4 of remaining sauce

  5. 5

    Starting with the dried lasagna, repeat all of the above steps two more times

  6. 6

    Finish with a layer of dried pasta, remaining sauce and a layer of fresh mozzarella

  7. 7

    Place a clean kitchen towel between the lid and the slow cooker to catch any excess liquid produced by the steam in the crock pot

  8. 8

    Cook on high heat for three hours, until the noodles are tender and the sauce is absorbed

  9. 9

    Finish with fresh parmesan cheese and any extra basil you have on hand