crockpot vegetable lasagna

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.

Crockpot Vegetable Lasagna

basil, chopped

ricotta cheese

eggs

salt

garlic powder

½ tsp ground pepper

25 oz jar pasta sauce

lb box lasagna noodles

oz mushrooms, sliced

zucchini,

yellow squash, sliced

spinach, roughly chopped

oz mozzarella, grated

oz fresh mozzarella, thinly sliced

parmesan,

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

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

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

Lastly, layer with 1/4 of remaining sauce

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

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

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

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

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

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Crockpot Vegetable Lasagna

Top 1 crockpot vegetable lasagna recipes from across the web

The most viewed crockpot vegetable lasagna recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Crockpot Vegetable Lasagna

The most viewed crockpot vegetable lasagna recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine