Description
A simple and delicious slow cooker vegetable lasagna recipe that is perfect for a hearty meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 medium bell pepper, diced
- 1 cup mushrooms, sliced
- 1 cup spinach, chopped
- 1 jar (24 ounces) marinara sauce
- 9 lasagna noodles, uncooked
- 15 ounces ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until softened, about 3-4 minutes.
- Add zucchini, bell pepper, and mushrooms to the skillet. Cook for another 5-7 minutes until vegetables are tender. Stir in chopped spinach and cook until wilted. Season with salt, pepper, oregano, and basil. Remove from heat.
- In a bowl, mix ricotta cheese with the egg until well combined.
- Spread a thin layer of marinara sauce on the bottom of the slow cooker. Place 3 lasagna noodles on top.
- Spread half of the ricotta mixture over the noodles, followed by half of the sautéed vegetables, and a third of the mozzarella cheese. Repeat the layers: marinara sauce, noodles, ricotta mixture, vegetables, and mozzarella. Top with the remaining noodles, marinara sauce, and the rest of the mozzarella and Parmesan cheese.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the noodles are tender and the cheese is melted.
- Let the lasagna sit for 10-15 minutes before slicing and serving.
Notes
- For added flavor, mix in some crushed red pepper flakes into the vegetable mixture for a spicy kick.
- Substitute the vegetables with your favorites or whatever you have on hand, such as broccoli or eggplant, to customize the dish.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours on low or 2-3 hours on high
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg