An easy dinner that’s both skinny and delicious! This Crock-Pot Vegetable Lasagna is a “set it and forget about it” slow cooker recipe that is perfect dish to warm up your bones on a cold night. Did I mention it makes for even better leftovers?
Making a lasagna in a crock pot is no different than in the oven – you begin by layering! First with sauce, followed by lasagna pasta (not cooked!), cheese and veggies. Repeated 3 or 4 times. Cover and set your crock pot on low for three hours, then let it sit for another 30 minutes or so to avoid goopiness and you have yourself a delectable dinner!
Grab some comfy slippers, throw on some sweatpants and dig in! Just make sure to grate some extra cheese on top. 🙂
- 1 24 ounce jar of tomato sauce (I used Mario Batali’s Arrabbiata Sauce– warning: it’s spicy!)
- 9-12 lasagna noodles with wavy edges (the actual number you use depends on how large your crock-pot is!)
- 15 ounces part-skim ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 zucchini, mostly peeled, sliced thin long-wise
- 1 1/2 cups kale, chopped (stems removed)
- Parmesan cheese, for topping
- Fresh parsley for garnish (optional)
- Spray the crock-pot with nonstick cooking spray. Spread 1/2 cup of tomato sauce on the bottom to prevent the lasagna from sticking.
- Break the noodles to cover the bottom – don’t worry if it looks messy!
- Layer with 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 sauce.
- Repeat Step #3 about 3 or 4 times, ending with a layer of noodles and a layer of cheese.
- Cover and cook on HIGH for 3 hours.
- Turn the crock-pot 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!