Crock Pot Vegetable Lasagna

Vegetarian Crock Pot Vegetable Lasagna

This weeks Crock Pot Vegetable Lasagna recipe is one of my new favorite crock pot vegetarian recipes. The first time I made this Vegetable Lasagna recipe I made it in an 8 x 8 baking pan and had one of my worst kitchen blunders happen the next day.

To keep from heating up my house I turned it into a Crock Pot Vegetable Lasagna recipe. It is steaming hot here in Florida already and my old air conditioner is worn out and struggling. So I decided this recipe needed to be a Crock Pot Vegetable Lasagna recipe so I could enjoy it without heating up the whole house.

I recently bought a mandoline and the minute I bought it I knew I was going to make this vegetarian lasagna recipe. I've been seeing all these fun vegetable recipes made with squash and zucchini sliced paper thin with a mandolin. I've also seen all those Zoodle recipes on Pinterest.

Well I bought one of those Zoodle thingies but it was really hard to use and my zoodles never looked like noodles. They reminded me of worms honestly so I never got into the making any recipes with zoodles. But I knew I would come up with something delicious using my new  mandoline.

I'm so glad I bought the mandoline because not only did I make this Crock Pot Vegetable Lasagna but I used it again today to make some kosher dill pickles. I made my own dill sandwich slices and pickle rounds with it. It is a handy little gadget.

As I mentioned I made this delicious Vegetable Lasagna recipe previously. When I made it that time I made this huge 8 x 8 tray. I went way overboard with the ricotta and mozzarella cheese. I swear that 8 x 8 tray must have weighed at least 6 pounds between the ingredients and the weight of the stoneware baking dish. I loved that stoneware baking dish.

Did you catch the past tense there? I said LOVED it. I used it to make my Meatball & Ravioli Lasagna. I used it to make this Savory Cheesy Chicken Broccoli Rice. It was pretty much my go to casserole dish since I bought over the holidays last year.

Well the day after I made this Vegetable Lasagna the first time I was taking it out of the refrigerator to heat up some leftovers for lunch and as I went to place it on the counter it slipped out of my hands and fell to the floor in one big cheesy mess. The casserole dish shattered. The vegetable lasagna was splattered all over the floor, my legs and my white kitchen cabinets.

I don't know what upset me more. Not being able to enjoy another piece of the vegetable lasagna for lunch or the loss of my favorite casserole dish!

At that very moment I was more upset over not being able to enjoy another serving of the vegetable lasagna. I figured I could just go buy another casserole dish. NOT!

I have searched high and low. I only found one casserole dish that looked a lot like the one I broke and it was in a grocery store with a $29.99 price tag. I loved that casserole dish but there is no way I am paying $30 for the only one I saw. I know I only paid about $15 for the one I bought. So for now I will have to do without. I still have plenty of metal or Pyrex baking dishes that I can use.

I did make one very important change this time around. I cut way back on the amount of sauce I used. I went pretty heavy on the sauce the first time around thinking the squash would need the liquid to cook in.

What I forgot is that the squash holds moisture that is released when cooked. I cut back to a minimal amount of sauce for the Crock Pot Vegetable Lasagna. If you like a more saucy lasagna serve some along side or else the Crock Pot Vegetable Lasagna will be to saucy and you may not be able to get it out of the crock pot in serving sized pieces without it falling apart.

Also I used a 24 oz jar of sauce because that was what I had on hand. If you have a smaller jar you can use it. There will be sauce left over if you use a 24 oz jar. I plan on using my leftover sauce  to top a  homemade pizza.

How to Make Crock Pot Vegetable Lasagna

Ingredients

• 4 small yellow squash
• 4 small zucchini
• ½ small onion, diced
• 2 cloves garlic, minced
• 12-16 oz  of spaghetti sauce
• 1 lb block mozzarella cheese, thinly sliced or shredded
• 1 lb ricotta cheese
• 1 large egg
• 1 teaspoon parsley
• ½ teaspoon pepper
• ½ teaspoon salt
• 1 tablespoon olive oil

1. Roughly chop 1 yellow squash and 1 zucchini.
2. In a sauce pot sauté the chopped squash, garlic, and onion in 1 tablespoon of olive oil.
3. Add sauce to the pan and bring to a boil.
4. Reduce heat to low and simmer 30-45 minutes.
5. Thinly slice the remaining squash using a mandolin.
6. In a bowl beat the egg and add the ricotta cheese, salt, pepper and parsley. Mix well and refrigerate until ready to use.
7. Assemble the vegetable lasagna in the bottom of your crock pot using the following steps.
8. Spread a scant ¼ cup of the sauce over the bottom of the crock pot.
9. In a single layer cover the sauce with a layer of yellow squash slices.
10. Spread about 3 tablespoons of sauce over the squash.
11. Spread about ¼ cup of the ricotta cheese mixture.
12. Top with a layer of cheese.
13. Repeat 3 more times, ending with a layer of mozzarella cheese.
14. Cook on high for one hour. Reduce heat to low and cook an additional 3 hours or until the center is cooked through and the squash is tender.

Crock Pot Vegetable Lasagna

Arlene Mobley - Flour On My Face

Crock Pot Vegetable Lasagna is one of my new favorite crock pot vegetarian recipes. The first time I made this Vegetable Lasagna I made it in an 8 x 8 baking pan and had one of my worst kitchen blunders happen the next day.

5 from 2 votes

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Cook ModePrevent your screen from going dark

Prep Time 30 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Course Main Dish

Cuisine Italian

Servings 8 servings

Calories 326 kcal

Ingredients  

1x2x3x

• ▢ 4 small yellow squash
• ▢ 4 small zucchini
• ▢ ½ small onion (diced)
• ▢ 2 cloves garlic (minced)
• ▢ 12-16 oz spaghetti sauce
• ▢ 1 lb block mozzarella cheese (thinly sliced or shredded)
• ▢ 1 lb ricotta cheese
• ▢ 1 large egg
• ▢ 1 teaspoon parsley
• ▢ ½ teaspoon pepper
• ▢ ½ teaspoon salt
• ▢ 1 tablespoon olive oil

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Instructions 

• Roughly chop 1 yellow squash and 1 zucchini.
• In a sauce pot sauté the chopped squash, garlic, and onion in 1 tablespoon of olive oil.
• Add sauce to the pan and bring to a boil.
• Reduce heat to low and simmer 30-45 minutes.
• Thinly slice the remaining squash using a mandolin.
• In a bowl beat the egg and add the ricotta cheese, salt, pepper and parsley. Mix well and refrigerate until ready to use.
• Assemble the vegetable lasagna in the bottom of your crock pot using the following steps.
• Spread a scant ¼ cup of the sauce over the bottom of the crock pot.
• In a single layer cover the sauce with a layer of yellow squash slices.
• Spread about 3 tablespoons of sauce over the squash.
• Spread about ¼ cup of the ricotta cheese mixture.
• Top with a layer of cheese.
• Repeat 3 more times, ending with a layer of mozzarella cheese.
• Cook on high for one hour. Reduce heat to low and cook an additional 3 hours or until the center is cooked through and the squash is tender.

Nutrition

Calories: 326kcalCarbohydrates: 10gProtein: 22gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 97mgSodium: 786mgPotassium: 572mgFiber: 2gSugar: 6gVitamin A: 1091IUVitamin C: 24mgCalcium: 434mgIron: 1mg

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For more easy crock pot recipes for busy mom's check out my Crock Pot recipe page!