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Easy Vegetable Crock Pot Lasagna

Easy Vegetable Crock Pot Lasagna

Warm up tonight with this easy Vegetable Crock Pot Lasagna ... it's packed with veggies and total comfort food!
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Course: Main Course
Cuisine: Italian
Servings: 6 servings
Author: Ginnie

Ingredients

For Sauce:

  • 2 teaspoons extra virgin olive oil
  • 1 small onion, thinly sliced
  • 1 large bell pepper, thinly sliced (red, yellow, or orange)
  • 8 ounces white mushrooms, thinly sliced
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • 1 (24-ounce) jar tomato basil pasta sauce
  • ½ cup water
  • 2 cups light packed spinach
  • 5 large basil leaves, thinly sliced

For Ricotta Filling:

  • 1 (15-ounce) container ricotta cheese
  • 1 large egg
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1 ½ cups mozzarella cheese

For Assembly:

Instructions

Prepare Sauce:

  • Heat olive oil in a large pan over medium-high heat.
  • Add onions and bell peppers to pan and cook until they start to brown.
  • Stir mushrooms into pan. Cook until they release their liquid and begin to brown. Then, reduce heat to medium and continue cooking until mushrooms are browned.
  • Add garlic and salt to pan; cook until fragrant, about 30 seconds, stirring constantly.
  • Stir pasta sauce and water into vegetables. Reduce heat to a low simmer, then cook for 5 minutes.
  • Stir spinach into sauce until just wilted, then mix in basil. Remove from heat and season with salt to taste, if desired. Set aside.

Prepare Ricotta Filling:

  • Combine ricotta, egg, garlic, 1 tsp. salt and 1 ½ cups mozzarella cheese in a medium bowl. Stir until well combined. Set aside.

Assemble Lasagna:

  • Cover bottom of crock pot with 1 cup of sauce. Top sauce with 3 noodles, breaking to fit, if necessary. Spread ⅓ of the ricotta filling over the noodles.
  • Top ricotta with ⅓ of the remaining sauce, then 3 noodles, and and ⅓ of the ricotta.
  • Repeat layers one more time, ending with a layer of sauce.
  • Turn on your crockpot to medium (see note about slow cooker temps below), cover, and cook for 3 ½ to 4 hours, or until noodles are tender.
  • Turn off heat, then top lasagna with remaining ½ cup of mozzarella cheese.
  • Cover crock pot and let sit for 10 minutes or until cheese is melted.
  • Serve lasagna hot, sprinkled with fresh basil, if desired. Enjoy!

Notes

I have an older crock pot, and it cooks at a lower heat than new slow cookers. If your crock pot is newer, cook your lasagna on low heat. Check it after an hour and raise the heat, if necessary.
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