Description
A simple and healthy vegetable lasagne made in a crockpot. Packed with fresh vegetables and rich flavors, it’s perfect for a wholesome family meal.
Ingredients
- 2 cups diced zucchini
- 1 cup sliced mushrooms
- 1 cup chopped bell peppers
- 1 cup chopped onions
- 2 cups spinach
- 3 cups marinara sauce
- 9 lasagne noodles (uncooked)
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
Instructions
- Layer the bottom of the crockpot with marinara sauce.
- Add a layer of uncooked lasagne noodles, breaking them to fit if needed.
- Spread half the ricotta cheese over the noodles.
- Add half the vegetables in an even layer.
- Sprinkle with half the mozzarella and Parmesan cheeses.
- Repeat the layers with sauce, noodles, ricotta, vegetables, and cheeses.
- Top with the remaining sauce and cheeses.
- Cover and cook on low for 4-5 hours or until noodles are tender.
- Let sit for 10 minutes before serving.
Notes
- You can substitute any vegetables based on preference.
- For a vegan version, use plant-based cheeses.
- If the lasagne is too watery, let it cook uncovered for the last 30 minutes.
- Prep Time: 20 mins
- Cook Time: 4 hrs 30 mins
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Italian