This slow cooker vegetable lasagna is a delicious and hearty dish packed with layers of vegetables and cheese. It's a perfect comfort meal for busy days.
Ingredients: 1 jar marinara sauce. 1 cup chopped spinach. 1 cup sliced mushrooms. 1 zucchini, thinly sliced. 1 yellow squash, thinly sliced. 1 red bell pepper, thinly sliced. 1 cup ricotta cheese. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 9 lasagna noodles, uncooked.
Instructions: Use a little bit of marinara sauce to cover the bottom of the slow cooker. Put three noodles of lasagna on top of the sauce. Add half of the ricotta cheese to the noodles and spread it out. On top of the ricotta, put half of the mushrooms, zucchini, yellow squash, bell pepper, and spinach. Mix together half of the mozzarella and Parmesan cheeses and sprinkle them over the vegetables. Start with the marinara sauce, then add the noodles, ricotta cheese, vegetables, and cheeses. Add the last three lasagna noodles and marinara sauce on top. Keep the lid on and cook on low for four to five hours, or until the noodles are soft. If you want, you can add more cheese on top and let it melt before serving.
Prep Time: 20 minutes
Cook Time: 300 minutes
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