Crock Pot Vegetarian Lasagna
Crock pot meals are pretty easy to set up and make and this lasagna made in a slow cooker is a taste treat. Once you try this easy to make vegetarian lasagna you will put on your list of once a month (or more) dinner ideas. The lasagna won’t get too soupy and mushy if you let the noodles soak up the liquid for an hour after the heat’s off. This recipe calls for mozzarella or provolone but we used pepper jack to add more of a bite.
- (2) 24 ounce jars or cans of Italian tomato sauce, you will have a little leftover
- 9 thick lasagna noodles with wavy edges
- 24 ounces part-skim ricotta cheese or cottage cheese
- 3-4 cups chopped vegetables of choice, kale is a good choice
- 2 cups shredded mozzarella or provolone cheese
- Parmesan cheese for topping
- fresh parsley for topping
- Spray the crockpot with nonstick cooking spray. Spread ½ cup tomato sauce to the bottom so the noodles don’t stick.
- Break noodles so that they fit and mostly cover the bottom.
- Cover with about one third of the ricotta, veggies, sauce, cheese, and end with noodles.
- Repeat layers two more times for a total of three complete layers. End with a layer of noodles on top, covered with a thin layer of sauce and a little bit more shredded cheese.
- Cover and cook on high for 3 hours or on low for 5-6 hours. Turn the crockpot off completely and let the lasagna sit for at least one hour. This allows all the moisture to get soaked into the lasagna, and if you don’t do this it will probably be more like lasagna soup. Depending on how long you let it sit, you can either scoop pieces out or just cut with a knife like normal lasagna.