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Brighten Every Bite with Mezzetta + Crock Pot Vegetable Lasagna

This crock pot vegetable lasagna makes for an easy dinner with bright, fresh, notes of zucchini, squash and peperoncini.

This crock pot vegetable lasagna makes for an easy dinner with bright, fresh, notes of zucchini, squash and peperoncini.

Scale

Ingredients

Instructions

  1. In a large saucepan, bring the marinara sauce and 2 c. water to a simmer. Add the zucchini, onion, squash, eggplant and peperoncini and stew, on low, for 5-10 minutes.
  2. In a medium sized bowl, combine the ricotta, oregano, parmesan and mozzarella. Season with a pinch of salt and pepper, to taste.
  3. Spray the inside of a 2.5 qt. casserole crock pot* with non stick spray and spread a thin layer of the sauce on the bottom. Place the lasagna noodles on top in a single layer. Some overlap is fine.
  4. Spread about 1/3 of the ricotta mixture on top, then spoon the vegetable and sauce mixture on top of that. Sprinkle with a layer of mozzarella cheese.
  5. Repeat this process two more times, ricotta, vegetables and sauce and mozzarella cheese.
  6. On the top layer, place lasagna noodles, the remainder of the sauce and vegetables, then mozzarella cheese.
  7. Cover and cook on high for 4 hours. Garnish with chopped italian parsley (optional) and serve warm.

Notes

*I use a 2.5 qt casserole crock pot, but feel free to use any oval ones that are larger, you just have to break the lasagna noodles to fit your vessel.