Servings
Font
Back
4.4 from 21 votes

Crock Pot Veggie Lasagna

Crock-Pot Veggie Lasagna is a game-changing recipe that's not only delicious but also perfect for getting those picky eaters to embrace their veggies.

Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings: 6
Calories: 500 kcal
Course: Dinner
Cuisine: Italian

Ingredients

  • 2 cups vegetables, chopped (zucchini, broccoli, cauliflower, mushrooms and/or spinach are great options)
  • 1 container ricotta cheese 15 ounce
  • 1/2 cup Parmesan cheese, grated
  • 1 tablespoon dried Italian herbs
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 large egg
  • 1 jar pasta sauce 25 ounce jar
  • 1 box lasagna noodles, uncooked
  • 2 cups mozzarella cheese, grated

Instructions

    Cup of Yum
  1. Place the vegetables in a food processor and pulse to roughly chop.
  2. Place the ricotta, parmesan cheese, herbs, garlic powder, salt and egg in a bowl and stir to combine.
  3. Pour half of the pasta sauce in the bottom of a crock pot.
  4. Place a layer of noodles on top of the sauce, covering the entire surface, breaking the noodles to fit the pot.
  5. Layer half of the ricotta mixture on top of the noodles, followed by 1 cup of the chopped vegetables and then one cup of mozzarella cheese.
  6. Repeat with another layer of noodles, followed by the remaining ricotta mixture and the chopped vegetables.
  7. Pour the remaining pasta sauce on top of the lasagna and top with the remaining cup of the grated cheese.
  8. Cook on low for 4 hours.
  9. Serve.

Notes

  • I used regular lasagna noodles, not the no-boil type.

Nutrition Information

Calories 500kcal (25%) Carbohydrates 59g (20%) Protein 25g (50%) Fat 18g (28%) Cholesterol 55mg (18%) Sodium 990mg (41%) Fiber 4g (16%) Sugar 10g (20%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 500

% Daily Value*

Calories 500kcal 25%
Carbohydrates 59g 20%
Protein 25g 50%
Fat 18g 28%
Cholesterol 55mg 18%
Sodium 990mg 41%
Fiber 4g 16%
Sugar 10g 20%

* Percent Daily Values are based on a 2,000 calorie diet.