Slow-Cooker Vegetable Lasagna

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.]

Total Time:
3 hr 50 min
Prep:
20 min
Inactive:
30 min
Cook:
3 hr

Yield:
8 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • Nonstick cooking spray
  • 4 cups marinara sauce
  • 8 to 9 lasagna noodles (preferably whole wheat)
  • 2 1/4 cups part-skim ricotta cheese
  • 3/4 cup green peas, thawed if frozen
  • 3 cups baby spinach leaves
  • 3 cups sliced zucchini (from about 3 to 4 small zucchini)
  • 3/4 cup shredded mozzarella cheese
  • Chopped fresh parsley, for garnish
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.


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    Slow Cooker Lasagna

    Recipe courtesy of Alton Brown