Crockpot Veggie Lasagna
Crockpot Veggie Lasagna recipe made with layers of sauce, noodles, zucchini, mushrooms, spinach, and cheese.
Servings 6 servings
- 1 1/2 cups shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 1/2 cup ricotta cheese
- 1 tsp dried oregano
- 3/4 tsp garlic powder
- 24 oz jar pasta sauce
- 6 oven ready lasagna noodles
- 1 zucchini sliced and quartered
- 6 oz fresh spinach
- 8 oz sliced mushrooms
In a medium bowl, stir together mozzarella, ricotta, Parmesan, garlic, and oregano.
Spread a small amount of pasta sauce in the bottom of a Crockpot.
Lay 2 uncooked lasagna noodles in the sauce, breaking the noodles as needed to fit.
Sprinkle 1/3 of the zucchini, spinach, and then mushrooms over the noodles.
Sprinkle 1/3 the cheese mixture over the veggies.
Repeat layers twice more, ending with the rest of the sauce on top.
Cover and cook on low for 4-5 hours or until veggies are tender and noodles are cooked.
Calories: 297kcal | Carbohydrates: 32g | Protein: 18g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 901mg | Potassium: 851mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3543IU | Vitamin C: 23mg | Calcium: 305mg | Iron: 3mg