Summer Vegetable Slowcooker Lasagna
User Reviews
5
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Servings
6 people
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Calories
442 kcal
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Course
Main Course
Summer Vegetable Slowcooker Lasagna
Description
Using a slow cooker, this lasagna recipe starts by mixing ricotta, mozzarella, Parmesan, eggs, and half of the salt with shredded carrot, while the shredded zucchini is salted separately. The layering begins with marinara sauce followed by broken lasagna noodles to fit the slow cooker base. A cheese and carrot mixture spreads over noodles, topped with zucchini and sauce layers. This sequence repeats before a final layer of noodles, cheese, zucchini, additional noodles, marinara sauce, and reserved mozzarella cheese tops the dish.
Cooking on high for about three hours softens the noodles and melds the flavors, creating a comforting casserole with vegetables incorporated subtly through shredding. The cheese mixture adds creaminess, while the shredded zucchini and carrot provide gentle texture and moisture.
After cooking, letting the lasagna stand for 15 minutes helps it firm up, making it easier to slice and serve. This dish suits a vegetarian summer meal, pairing well with salads or garlic bread.
Ingredients
- 8 ounces mozzarella cheese divided, shredded
- 15 ounces ricotta cheese part-skim
- 2 large egg
- 1/4 cup Parmesan Cheese grated, freshly grated
- 1 teaspoon salt divided
- 1 cup carrot shredded
- 3 cups zucchini shredded and firmly packed
- 26 ounces marinara sauce 1 jar, roasted garlic
- 8-10 lasagna noodles not no-boil, regular
Instructions
- Begin by reserving 1/2 cup of the mozzarella cheese.
- In a bowl, combine remaining mozzarella, ricotta, eggs, Parmesan and 1/2 teaspoon salt.
- Cook carrots in microwave for 2 minutes on high. Stir carrots into cheese mixture and set aside.
- In a separate bowl, stir remaining ½ teaspoon salt into zucchini.
- Spray slow cooker with cooking spray or brush with olive oil. Spread 1/3 sauce on bottom. Gently break 2 noodles to fill and cover bottom. Spread 1 cup cheese mixture over the noodles. Top with 1 cup shredded zucchini followed by 2/3 cup marinara sauce. Repeat with a second layer (2 noodles, 1 cup cheese mixture, 1 cup shredded zucchini and 2/3 cup marinara sauce).
- Add a third layer of noodles and top with remaining cheese mixture and zucchini only. Top with noodles and remaining marinara sauce, then sprinkle with the reserved ½ cup mozzarella.
- Cover slow cooker and cook lasagna on High for 3 hours. Let stand 15 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Calories | 442kcal | 22% |
| Carbohydrates | 43g | 14% |
| Protein | 28g | 56% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 125mg | 42% |
| Sodium | 1472mg | 61% |
| Potassium | 863mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 4880IU | 98% |
| Vitamin C | 21mg | 23% |
| Calcium | 484mg | 48% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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