Description
A comforting Slow Cooker Vegetable Lasagna with layers of creamy cheese and vibrant vegetables, perfect for family gatherings.
Ingredients
- Lasagna noodles (no-boil type)
- Ricotta cheese
- Mozzarella cheese
- Parmesan cheese
- Marinara sauce
- Fresh spinach (or kale)
- Sautéed mushrooms (button or cremini)
- Zucchini
- Bell peppers
- Fresh herbs (basil or oregano)
- Salt and pepper
Instructions
- Wash and slice your vegetables. Sauté them in a skillet until tender.
- Layer in the slow cooker: start with marinara sauce, then noodles, sautéed vegetables, dollops of ricotta, and sprinkle mozzarella. Repeat until ingredients are used up, finishing with noodles and sauce on top.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- 30 minutes before serving, add remaining mozzarella and parmesan on top and let it melt.
- Allow to rest for a few minutes, cut into squares, and serve warm.
Notes
If veggies are very juicy, drain some liquid before layering to prevent sogginess. Let the lasagna rest after cooking for easier serving.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 40mg
Keywords: lasagna, slow cooker, vegetarian, comfort food, healthy dinner