Recipe courtesy of Alex Caspero
Recipe courtesy of Alex Caspero
Watch how to make this recipe.
Slow-Cooker Vegetable Lasagna
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- Level: Easy
- Total: 3 hr 50 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 3 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 479 calorie
- Total Fat
- 14 grams
- Saturated Fat
- 6.6 grams
- Carbohydrates
- 63 grams
- Dietary Fiber
- 5 grams
- Protein
- 25 grams
- Sugar
- 13 grams
Busy families, this recipe is for you. I crave the comfort of homemade lasagna in the winter, but I dislike the lengthy assembly time that often accompanies the dish. The slow cooker makes the entire process really simple: no boiling noodles, no precooking the vegetables and no need to worry about making neat layers.
- Level: Easy
- Total: 3 hr 50 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 3 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 479 calorie
- Total Fat
- 14 grams
- Saturated Fat
- 6.6 grams
- Carbohydrates
- 63 grams
- Dietary Fiber
- 5 grams
- Protein
- 25 grams
- Sugar
- 13 grams
Ingredients
Directions
- Lightly spray the inside of a slow cooker crock with nonstick cooking spray. Spread 1/2 cup marinara sauce on the bottom of the slow cooker, then add a layer of noodles (you may have to cut or break noodles to fit in a single layer).
- Cover the noodles with 3/4 cup ricotta cheese, 1/4 cup green peas, 1 cup baby spinach leaves, 1 cup sliced zucchini and 3/4 cup marinara sauce. Repeat with two additional layers of noodles, ricotta, vegetables and sauce; you will have three layers in all. End with a final layer of noodles, the remaining marinara sauce and the mozzarella cheese.
- Cover with the lid and cook on high for 3 hours or 5 to 6 hours on low. Turn the slow cooker off and let the lasagna sit for at least 30 minutes before serving (this allows it to firm up).
- Garnish with parsley and serve.
