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Slow Cooker Veggie Lasagna from 5DollarDinners.com
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Slow Cooker Veggie Lasagna

Beat the heat with this slow cooker version of lasagna!
Prep Time20 minutes
Cook Time2 hours
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.