Dinner for 7

Crockpot Vegetable Lasagna

Name: Crockpot Vegetable Lasagna
Total time: 210 min
Yield: 7 servings
Cuisine: Italian
Ingredients: 1/3 cup chopped fresh basil (optional); 15 oz ricotta cheese; 2 large eggs; 1 tsp garlic powder; 1 tsp kosher salt; 1/2 tsp freshly cracked black pepper; 1 jar (25 oz) marinara sauce; 1 box (16 oz) lasagna noodles; 8 oz mushrooms; 2 small zucchini; 2 small yellow squash; 2 cups spinach; 16 oz low-moisture mozzarella; 8 oz fresh mozzarella; freshly grated parmesan (optional)

Slow-cooked lasagna layers noodles, ricotta, vegetables, marinara, spinach, and melted mozzarella.

$3.23per serving $$

210 minstart to table

7servings

Italian Vegetarian High-protein Kid-friendly Family Dinners Slow cooker Cold-weather comfort

Ingredients

1/3 cup chopped fresh basil (optional)
15 oz ricotta cheese
2 large eggs
1 tsp garlic powder
1 tsp kosher salt
1/2 tsp freshly cracked black pepper
1 jar (25 oz) marinara sauce
1 box (16 oz) lasagna noodles
8 oz mushrooms
2 small zucchini
2 small yellow squash
2 cups spinach
16 oz low-moisture mozzarella
8 oz fresh mozzarella
freshly grated parmesan (optional)

Steps

Mix the ricotta, eggs, garlic powder, salt, pepper, and basil in a bowl.
Spread 1 cup of marinara sauce in a 6-quart slow cooker.
Layer in noodles, ricotta mixture, mushrooms, zucchini, yellow squash, spinach, and mozzarella, then repeat the layers.
Pour the remaining marinara sauce over the top and cover it with the fresh mozzarella.
Cover and cook on low for 3 hours until the noodles are tender and the cheese is melted.
Turn off the slow cooker and rest the lasagna for 10 minutes before cutting.

Main ingredient on sale this week? See what to make with eggs on sale.