Are you ready for a mouth-watering journey? Gear up folks because today we’re going on a flavorful ride with the warm and comforting Crockpot Vegetable Lasagna Recipe. Not just any lasagna, it’s a garden on a plate packed with attractive colors of vegetables and melting cheese. An absolute sensation for any party, family gathering, or simply a cozy dinner night. The layers of lasagna soaked with exotic vegetable flavors and baked in a crockpot till perfection… Mm-mm! A bite of this will make you forget about all your calorie counting rules. Why, you may ask? Because it’s that irresistible.
Preparation time: 25 mins
Cooking time: 4 hours
Total time: 4 hours and 25 mins
Yield: Serves 8
So grab your aprons and let���s get cooking!
Ingredients & Equipment You’ll Need
- 9 lasagna noodles
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup sliced mushrooms
- 1 cup spinach
- 1 diced onion
- 2 cloves of garlic, minced
- 24 ounces of marinara sauce
- 2 cups of ricotta cheese
- 2 cups of shredded cheese
- 1 egg
- Salt and pepper for seasoning
You will need a crockpot for this recipe. You can substitute zucchini with squash or instead add eggplant for a meatier texture. You can also use tofu instead of ricotta cheese for a vegan version.
How To Make Crockpot Vegetable Lasagna Recipe
- Begin by oiling the crockpot slightly to avoid the lasagna from sticking. Cook the lasagna noodles as per the instructions on the packet. Drain and set aside.
- Saut�� the vegetables till they’re crispy and cooked. Add salt and pepper for seasoning. Remember, the saut��ing will bring out the flavors of the vegetables.
- In a large bowl, mix the saut��ed vegetables with ricotta cheese and a beaten egg. This will be your lasagna filling.
- Now start layering up your lasagna in the crockpot. Remember, flavor is in layering. Start with a layer of marinara sauce, add a layer of noodles, spread the filling, and finally top it up with cheese.
- Continue these steps till all the ingredients are used up. Cook the lasagna on a low flame in the crockpot for 4 hours. The result will be a gooey, cheesy, flavorful lasagna that’ll make your taste buds sing.
Tips For The Best Results
- Choose a high-quality marinara sauce as it forms an important flavor base.
- Do not overcook the vegetables – keep them crunchy.
Storage Tips
- If there are leftovers, allow the lasagna to cool before refrigerating. You can store it in an airtight container and it’ll last for 3-4 days.
Frequently Asked Questions
Q: Can I use store-bought lasagna noodles?
A: Yes, you can. Ensure you pre-cook them as per the instructions on the packet.
Q: Can I use other vegetables in the recipe?
A: Of course! You can substitute or add any vegetables as per your preference.
Nutritional Facts of Crockpot Vegetable Lasagna Recipe
This recipe per serving contains about 465 kcal, 22g Protein, 15g Fat, 68g Carbohydrates, 5g Fiber, 20g Sugar, 432mg Sodium.
The perfectly baked Crockpot Vegetable Lasagna Recipe is now ready to be served. Let it rest for a few minutes before slicing it. The texture, taste, and presentation of this lasagna will surely woo your family. Bon app��tit!
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