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Crockpot Vegetable Lasagna
Description
An easy dinner that’s both skinny and delicious! This Crockpot Vegetable Lasagna is a “set it and forget about it” slow cooker recipe that is the perfect dish to warm up your bones on a cold night.
Ingredients
- 24 ounces, fluid Tomato Sauce
- 10 Uncooked Lasagna Noodles, Or As Needed Based On Crockpot Size (Usually Between 9-12 Sheets)
- 15 ounces, weight Part-skim Ricotta Cheese
- 2 cups Mozzarella Cheese, Shredded
- 1-½ cup Kale, Stems Removed, Chopped
- 1 Zucchini, Mostly Peeled, Sliced Thin Lengthwise
- Parmesan Cheese, For Topping
- Freshly Chopped Parsley, For Garnish (optional)
Preparation
1. Spray the crockpot with nonstick cooking spray. Spread 1/2 cup of tomato sauce on the bottom to prevent the lasagna from sticking.
2. Break the noodles to cover the bottom. Don’t worry if it looks messy!
3. Layer a few tablespoons of ricotta cheese and 1/4 cup of mozzarella, followed by an even layer of fresh kale and slices of zucchini. Top with about 1/4 of the sauce.
4. Repeat layers about 3 or 4 times, ending with a layer of noodles and a layer of cheese.
5. Cover and cook on high for 3 hours.
6. Turn the crockpot off completely and tilt the cover so that some of the steam escapes. Let sit for 20-30 minutes. This step ensures that you scoop out layered lasagna instead of a gooey mess! Serve garnished with fresh parsley, if desired.
Recipe adapted from Pinch of Yum.
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