To.Die.For.
This has got to be the easiest lasagna I’ve ever made. Like ever.
Why? Because there is no pre-cooking anything. No pre-boiling noodles. No browning ground beef or sausage. Just a little mixing of the homemade sauce (yes, you could use pre-made marinara instead) and mixing up of the cheese layers.
Layer it all into your slow cooker, like you would into a casserole dish.
Then high for 2-3 hours…PERFECTION!!!
Oh, how I wish you could just take a bite right through the screen…
Get this added to your summer menu RIGHT NOW. Chances are you’ll end up making it a few times over the summer!
Slow Cooker Veggie Lasagna
Beat the heat with this slow cooker version of lasagna!
Servings - 8 servings
Ingredients
- 28 oz canned crushed tomatoes
- 2 tsp garlic minced
- 2 tsp salt
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 30 oz whole milk ricotta cheese
- 5 oz shredded Parmesan cheese
- 1 egg
- 12 oz lasagna noodles uncooked
- 8 oz mushrooms sliced
- 2 bell peppers seeded and diced
- 6 o 6 oz.fresh spinach
- 1 1/2 cups shredded mozzarella
Instructions
- Prepare your slow cooker by lining it with a specially designed slow cooker liner. This will make the dish cook evenly without sticking to the sides.
- In a small bowl, combine the crushed tomatoes, garlic, salt, oregano, basil, rosemary, thyme, and pepper. Stir to combine and set aside.
- In another small bowl, combine the ricotta, Parmesan cheese, and egg. Use a spoon to cream the mixture together. Set aside.
- Pour1/2 cup of the tomato sauce mixture into the slow cooker to coat the bottom of the pan.
- Top the sauce with a layer of lasagna noodles. You'll want to break them to fit them in a single layer across the entire crock.
- Then spread 1/3 cup of the tomato sauce mixture over the noodles.
- Top thatsauce with 1/2 of the sliced mushrooms, diced peppers, and spinach.
- Sprinkle 1/3 of the mozzarella cheese over the veggies.
- Add another single layer of broken noodles.
- Top the noodles with the ricotta mixture. Spread into an even layer over the pan.
- Add another single layer of broken noodles.
- Top those noodles with 1/2 of the remaining tomato sauce and all the remaining veggies.
- Sprinkle 1/2 of the remaining mozzarella over the veggies before adding a final layer of lasagna noodles.
- Top the final layer of noodles with the remaining tomato sauce, followed by the remaining mozzarella cheese.
- Cover with the lid and set the slow cooker to high for 2 1/2 - 3 hours.
- The sauce should be bubbly and the noodles should be tender when done.
- Remove the lid and allow to set for 15 minutes before serving.
Pin all of our 31 Days of Summer Slow Cooker Recipes here!
Erin’s Personal Recommendations for Slow Cooker Supplies:
- Crockpot 6 quart Programmable Touch Screen ~ Great price for great slow cooker!
- All Clad 7 qt ~ A great slow cooker with a cast aluminum insert that can brown meat on the stove top and then go straight into the slow cooker. One dish dinner!
- Crockpot 6 quart programmable ~ Slow Cooker with WeMo, a free smartphone app.
- Instant Pot, 6 qt ~ reasonably priced instant pot, if time = money, then you need this in your kitchen.
- Slow Cooker Liners ~ because less mess equals more fun in the summer sun!
See all of our 31 Days of Summer Slow Cooker Recipes here!
Other 31 Days of Series to check out:
- 31 Days of 31-Minute Dinners
- 31 Days of Breakfast Recipes
- 31 Days of Budget Friendly Paleo Recipes
- 31 Days of Chili, Soups & Stews
- 31 Days of Freezer Cooking Recipes
- 31 Days of Gluten Free Meals
- 31 Days of Grilling Recipes
- 31 Days of Healthy Snacks
- 31 Days of Holiday Sweets & Treats
- 31 Days of Rotisserie Chicken Recipes
- 31 Days of School Lunchbox Ideas
- 31 Days of Skillet Dinner Recipes
- 31 Days of Slow Cooker Meals