Crock Pot Veggie Lasagna
Crock-Pot Veggie Lasagna is a game-changing recipe that's not only delicious but also perfect for getting those picky eaters to embrace their veggies.
Servings: 6
Calories: 500kcal
Equipment
Ingredients
- 2 cups vegetables, chopped (zucchini, broccoli, cauliflower, mushrooms and/or spinach are great options)
- 1 container ricotta cheese 15 ounce
- 1/2 cup parmesan cheese, grated
- 1 tablespoon dried Italian herbs
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 large egg
- 1 jar pasta sauce 25 ounce jar
- 1 box lasagna noodles, uncooked
- 2 cups mozzarella cheese, grated
Instructions
- Place the vegetables in a food processor and pulse to roughly chop.
- Place the ricotta, parmesan cheese, herbs, garlic powder, salt and egg in a bowl and stir to combine.
- Pour half of the pasta sauce in the bottom of a crock pot.
- Place a layer of noodles on top of the sauce, covering the entire surface, breaking the noodles to fit the pot.
- Layer half of the ricotta mixture on top of the noodles, followed by 1 cup of the chopped vegetables and then one cup of mozzarella cheese.
- Repeat with another layer of noodles, followed by the remaining ricotta mixture and the chopped vegetables.
- Pour the remaining pasta sauce on top of the lasagna and top with the remaining cup of the grated cheese.
- Cook on low for 4 hours.
- Serve.
Video
Notes
- I used regular lasagna noodles, not the no-boil type.
Nutrition
Calories: 500kcal | Carbohydrates: 59g | Protein: 25g | Fat: 18g | Cholesterol: 55mg | Sodium: 990mg | Fiber: 4g | Sugar: 10g