Crock Pot Vegetable Lasagna Recipe

Okay, confession time: I’ve just embarked on a culinary adventure and crafted the most epic veggie-packed crockpot lasagna. It’s like traditional lasagna, but with a vibrant twist that’ll have your taste buds dancing with joy. Trust me, once you try it, there’s no going back!

My Crock Pot Vegetable Lasagna is a savory delight. Hearty layers of uncooked lasagna noodles, fresh zucchini, and bell peppers form the base of this dish.

A creamy mix of ricotta and mozzarella cheese fills the next layer, which is topped off with marinara sauce and the remaining vegetables.

Crock Pot Vegetable Lasagna Recipe Ingredients

• Zucchini: Low-calorie, rich in vitamin C, boosts immunity.
• Lasagna Noodles: Provide complex carbohydrates, source of energy.
• Ricotta Cheese: High in calcium and protein, creamy texture.
• Spinach: Nutrient-dense, rich in iron and antioxidants.
• Marinara Sauce: Tomato-based, rich in lycopene, adds savory flavor.
• Mozzarella Cheese: Provides protein and calcium, melts beautifully.
• Garlic: Adds aromatic depth, contains anti-inflammatory properties.

Crock Pot Vegetable Lasagna Recipe Ingredient Quantities

• 9-12 uncooked lasagna noodles
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 egg
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 zucchini, thinly sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 8 ounces mushrooms, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups fresh spinach

How to Make this Crock Pot Vegetable Lasagna Recipe

1. In a medium bowl, blend the ricotta cheese, egg, dried oregano, dried basil, salt, and pepper very well.

2. Spread a very thin layer of marinara sauce on the bottom of the crock pot.

3. Place over the sauce three to four dry lasagna noodles, breaking them as necessary to fit.

4. Distribute half of the ricotta mixture on the noodles.

5. Add a layer of slices of zucchini, peppers (red and yellow), minced garlic, mushrooms, spinach, and a sprinkle of the same.

6. Over the vegetables, pour one-third of the rest of the marinara sauce.

7. Distribute evenly 1 cup of mozzarella cheese and 1/3 cup of Parmesan cheese over the sauce.

8. Do it again in exactly the same way for these same ingredients: noodles, ricotta mixture, vegetables, marinara sauce, mozzarella, and Parmesan.

9. Complete the dish by layering on the last of the noodles, followed by the balance of the marinara sauce, and then the final amount of mozzarella and Parmesan cheese.

10. Cook covered on low heat for 4-6 hours, until the noodles are tender and the cheese is bubbling. Let stand for a few minutes before serving.

Crock Pot Vegetable Lasagna Recipe Equipment Needed

1. Medium bowl
2. Spoon or spatula
3. Crock pot (slow cooker)
4. Measuring cups and spoons
5. Knife
6. Cutting board
7. Cheese grater

FAQ

• Can I use pre-cooked noodles instead of uncooked?You can use pre-cooked noodles, but reduce the amount of marinara sauce slightly. Still, the noodles won’t absorb as much liquid.
• Can I substitute ricotta cheese with another type of cheese?You can definitely substitute cottage cheese or a combination of ricotta and cottage cheese and get an equivalent texture.
• How long does the lasagna need to cook in the crock pot?Prepare the dish for a lengthy cooking period by setting it to low for 4-6 hours. For a speedier cooking method, set it to high for 2-3 hours. The end goal is to have tender noodles and melted cheese, so check the doneness and texture of each component before serving.
• Is it necessary to layer in a specific order?To achieve the desired outcome, begin with marinara sauce. Then layer in noodles, followed by the ricotta mix, vegetables, and shredded cheese. Make sure to repeat the layering process. Your final layer should consist of shredded cheese.
• Can I add other vegetables to the lasagna?Indeed, you may include other vegetables, such as eggplant or kale, but be sure to adjust the cooking time as needed based on how dense the additional ingredients are.
• Is it okay to prepare this dish in advance?Indeed, you have the option to prepare the lasagna the day before, store it in the refrigerator overnight, and bake it the following day. If you choose to bake it directly from the refrigerator, just be sure to add some extra time to the baking process.

Crock Pot Vegetable Lasagna Recipe Substitutions and Variations

– For the lasagna noodles that have not been cooked, use whole wheat or gluten-free lasagna noodles as needed.
– Use cottage cheese instead of ricotta cheese for a lighter option.
– Tomato basil sauce can be used instead of tomato sauce to give the dish a slightly different flavor.
Use vegan mozzarella cheese to create a dairy-free version.
– Replace spinach with kale for added texture and heartiness.

Pro Tips

1. Pre-cook Vegetables Sauté the zucchini, bell peppers, mushrooms, and garlic in a little olive oil before adding them to the layers. This can enhance their flavors and prevent them from releasing too much water, which could make the lasagna too watery.

2. Use Fresh Herbs If possible, use fresh basil and oregano instead of dried. This will give your lasagna a more vibrant and aromatic flavor. Simply increase the quantity to about triple the amount of the dried herbs.

3. Layering Strategy When layering the ricotta mixture, use a piping bag or a plastic bag with the corner cut off to evenly distribute it across the noodles. This ensures every bite has the perfect balance of cheese and pasta.

4. Cheese Finish For a golden, crispy cheese crust, switch the crock pot to high for the last 30 minutes of cooking, or if your crock pot isn’t hot enough for this, transfer the lasagna to a broiler-safe dish and broil on high for 3-5 minutes.

5. Resting Time Allow the lasagna to rest with the cover off for at least 15-20 minutes after cooking. This helps it to set and makes serving easier, as the layers hold better when slightly cooled.