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Crockpot Vegetable Lasagna

vegetarian lasagna made in a crock pot
  • Serves:  7
  • Prep Time:  30 min
  • Cook Time:  3 hrs

Ingredients

  • ⅓ cup chopped fresh basil, plus more for serving
  • 15 ounces ricotta cheese
  • 2 large eggs
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 1 (25 ounce) jar marinara sauce
  • 1 (16 ounce) box lasagna noodles
  • 8 ounces mushrooms, sliced
  • 2 small zucchini, sliced
  • 2 small yellow squash, sliced
  • 2 cups spinach, roughly chopped
  • 16 ounces low-moisture mozzarella, grated
  • 8 ounces fresh mozzarella, thinly sliced
  • Freshly grated Parmesan, to taste

Method

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

  2. In the bottom of a 5-quart slow cooker, spread ¼ cup of marinara and top with a single layer of uncooked lasagna noodles. Dollop with ⅓ of the ricotta mixture and spread into a thin layer.

  3. Layer with ⅓ each of the mushroom, zucchini, and yellow squash. Top with ⅓ of the chopped spinach, followed by ⅓ of the grated mozzarella. Lastly, layer with ¼ of the remaining sauce. Repeat the layers 2 more times. Finish with a layer of uncooked lasagna noodles and remaining sauce. Top with the fresh mozzarella.

  4. Place a clean kitchen towel over the slow cooker and secure it with a lid (to absorb any excess liquid produced by the steam in the slow cooker).

  5. Cook on HIGH for 3 hours or until the noodles are tender and the sauce is absorbed.

  6. Garnish with Parmesan cheese and basil.