Crockpot Veggie Lasagna with Zucchini is a delicious, healthy, and easy-to-prepare dish that’s perfect for those busy weeknights. With its simple ingredients and convenient preparation, this lasagna is sure to become a new family favorite.
Ingredients
- 4 medium zucchinis, sliced lengthwise
- 1 jar (24 oz) of pasta sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 tsp dried basil
- Salt and pepper to taste
- 8-10 oven-ready lasagna noodles
Instructions
- In a bowl, mix together the ricotta cheese, mozzarella cheese, parmesan cheese, garlic, basil, salt, and pepper.
- Layer the bottom of a large slow cooker with half of the sliced zucchini.
- Spoon half of the pasta sauce over the zucchini.
- Place 3-4 lasagna noodles on top of the sauce, breaking them to fit if necessary.
- Spoon half of the cheese mixture over the noodles.
- Repeat the layering process one more time, ending with the cheese mixture.
- Cover and cook on low heat for 4-5 hours, or until the lasagna is hot and bubbly.
- Serve hot and enjoy!
Tips
- Use high-quality pasta sauce for the best flavor.
- Use freshly grated parmesan cheese for a stronger flavor.
- Experiment with different herbs and spices to add extra flavor to the cheese mixture.
- If you prefer a saucier lasagna, you can add a cup of water or chicken broth to the slow cooker.
- Serve with a side salad or garlic bread for a complete meal.
Conclusion
Crockpot Veggie Lasagna with Zucchini is a delicious and healthy dish that’s perfect for those busy weeknights. With its simple ingredients and easy preparation, this lasagna is sure to become a new family favorite. Give it a try and enjoy!
FAQs
Can I use fresh lasagna noodles instead of oven-ready noodles?
Yes, you can use fresh lasagna noodles but keep in mind that the cooking time may be longer and you may need to add extra liquid to the slow cooker to prevent the noodles from drying out.
Can I use a different type of cheese in this recipe?
Yes, feel free to use any cheese that you like, such as cheddar, Gouda, or provolone.
Crockpot Veggie Lasagna with Zucchini
Crockpot Veggie Lasagna with Zucchini is a delicious, healthy, and easy-to-prepare dish that's perfect for those busy weeknights. Made with fresh zucchini, pasta sauce, cheese, and a few other simple ingredients, this lasagna is both tasty and nutritious.
- 4 medium zucchinis, sliced lengthwise
- 1 jar (24 oz) of pasta sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 tsp dried basil
- Salt and pepper to taste
- 8-10 oven-ready lasagna noodles
-
In a bowl, mix together the ricotta cheese, mozzarella cheese, parmesan cheese, garlic, basil, salt, and pepper.
-
Layer the bottom of a large slow cooker with half of the sliced zucchini.
-
Spoon half of the pasta sauce over the zucchini.
-
Place 3-4 lasagna noodles on top of the sauce, breaking them to fit if necessary.
-
Spoon half of the cheese mixture over the noodles.
-
Repeat the layering process one more time, ending with the cheese mixture.
-
Cover and cook on low heat for 4-5 hours, or until the lasagna is hot and bubbly.
-
Serve hot and enjoy!