SUSTAIN
Health Care by Food
Veggie Crockpot Lasagna
Serving Size | Calories | Protein | Saturated Fat | Sodium | Carbohydrate | Fiber | Added Sugars |
|---|---|---|---|---|---|---|---|
1 cup | 350 | 27g | 8g | 350mg | 38g | 6g | 0g |
Vegetable lasagna is a delicious alternative to a typical lasagna made with beef and sausage. This recipe replaces red meat (often high in saturated fat) with vegetables that are bursting with vitamins and minerals. Give it a try for your next plant-based dinner!
Ingredients
Non-stick spray
2 jars (24 ounces each) tomato sauce
9 uncooked lasagna noodles
32 ounces ricotta or cottage cheese
4 cups vegetables (baby spinach, onion, carrots, zucchini, tomatoes, mushrooms, etc.), chopped OR 2 packages (12 ounces each) frozen mixed vegetable
2 cups mozzarella cheese, shredded
½ cup grated Parmesan cheese
Preparation
Wash hands thoroughly with soap and water before you begin cooking. Thoroughly wash all fresh produce.
Spray the inside of a slow cooker dish with non-stick spray.
Spread ½ cup tomato sauce on bottom of the crockpot.
Break noodles to fit and cover tomato sauce in the crockpot.
Layer ⅓ of ricotta or cottage cheese, vegetables, sauce, and shredded mozzarella.
Add another layer of noodles and repeat layering ingredients 2 more times for a total of 3 complete layers. End with a layer of noodles on top. Put a thin layer of tomato sauce on top of the final later of noodles.
Top with Parmesan cheese.
Cover and cook on high for 3 hours or on low for 5-6 hours. Turn crockpot off completely and let the lasagna cool for 10 minutes.