Veggie Lasagna in the Crockpot

Who knew you could cook lasagna in the slow cooker? This was a great dish to bring to a potluck.

Ingredients

  • 24 oz jar + 1 cup tomato pasta sauce
  • 9 long lasagna noodles, uncooked
  • 2 1/2 cups chopped veggies (I used mushrooms, onion, bell pepper, and spinach)
  • 1 teaspoon minced garlic
  • 1 tablespoon olive oil
  • 15 oz. container Ricotta cheese
  • 1 1/2 cups shredded cheese – reserve 1/4 cup for very top (I used a mozzarella and parmesan mix)
  • 1 egg

Directions

  1. In a medium bowl, mix 1 and 1/4 cup shredded cheese, egg, and ricotta cheese.
  2. Reserve 1/4 cup of shredded cheese for the very top.
  3. Sautee chopped veggies on the stove with olive oil and minced garlic for about 3-5 minutes.
  4. Add one jar plus 1 cup of your favorite pasta sauce with the veggies. Remove from heat.
  5. Spread about a fourth of the veggie sauce mixture on the bottom of slow cooker.
  6. Add 3 of the uncooked lasagna noodles, and break them apart to fit.
  7. Spoon on 1/2 of the ricotta cheese mixture. Layer more sauce, 3 more noodles broken to fit, the remainder of the ricotta cheese mixture, more sauce, 3 more noodles, the last of the sauce, and sprinkle 1/4 cup of cheese on the very top. You should have a total of 4 layers of veggie sauce, 3 layers of noodles, and 2 layers of ricotta cheese mixture total.
  8. Cook on LOW 4 to 5 hours or until liquid is absorbed. I
  9. Garnish with fresh chopped parsley if you choose.