Healthy crock-pot vegetarian lasagna is easy to make and you don't need to boil the pasta first. Cheesy recipe loaded with vegetables, like zucchini and mushrooms.
4cupslow-fat mozzarella cheeseshredded, divided in half
1eggbeaten
1-2garlic clovesminced
1cupcarrotssliced thin
1mediumzucchinisliced about ¼ inch thick and cubed (about 2 cups)
8ouncesmushroomssliced (about 2 cups)
½cupred onionsliced thin
12whole wheat lasagna noodles
48ouncespasta sauce
¼cupParmesan cheesegrated
Instructions
Combine ricotta, 2 cups of mozzarella cheese, egg and garlic in a bowl and set aside.
Generously coat the inside of the crock pot with cooking spray.
Spread ½ cup of pasta sauce over the bottom of the crock pot.
Layer 3 lasagna noodles in the bottom of the crock pot, breaking noodles as necessary and overlapping pieces to cover the pasta sauce. Don't worry how it looks!
Cover noodles with a third of the cheese mixture. (Tip: drop cheese mixture in Tablespoon size heaps and use finger tips to gently spread the cheese mixture evenly over the noodles.)
Layer a third of the vegetable mixture (about 1 ½ cups) over cheese mixture.
Spread ¾ cup of pasta sauce over the vegetables.
Repeat steps 4 through 7 two more times
Top with 3 more broken lasagna noodles and remaining pasta sauce.
Cook on low heat for 4 hours.
Remove lid and sprinkle 2 cups of mozzarella cheese and ¼ cup of Parmesan cheese over the top.
Replace lid and allow to sit for about 30 minutes so cheese will melt and lasagna will set.