Crock Pot Vegetable Lasagna
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.
Ingredients
- 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
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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