Recipe courtesy of Alex Caspero

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.
  • Level: Easy
  • Total: 3 hr 50 min
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 3 hr
  • Yield: 8 servings
  • Nutrition Info
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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

  1. 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). 
  2. 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. 
  3. 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). 
  4. Garnish with parsley and serve.

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