Put that slow cooker to use and make yourself some delicious lasagna! I love to change around the ingredients for this…I make a taco lasagna, sausage and spinach lasagna and a white alfredo with chicken and rosemary lasagna.

Crockpot Veggie Lasagna

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Course: Main Course

Cuisine: Italian Inspired

Keyword: Crockpot/Slow Cooker

Protein Source: Plant Based

Servings: 8 servings per recipe

Calories: 423kcal

What You Need

• 1 package lasagna noodles
• 2 jars of good quality marinara/pasta sauce
• 24 oz. part-skim ricotta
• 1 summer squash
• 1 zucchini
• 3 c. spinach
• 3 c. mozzarella cheese
• ½ c. freshly grated Parmesan
• 2 tbsp TLC Rustic Italian Seasoning
• 1 tbsp TLC Garlic and Lemon Lovers Seasoning

How to Make It

• Layer all the ingredients in the crock pot in the following order:
• Sauce, Pasta (Uncooked. Break the long pieces. It doesn’t have to look great :), ricotta, veggies, mozzarella, repeat.
• The final top layer should be noodles, sauce, seasonings and mozzarella.
• Cook on low for 6 hours. Turn of crock pot and allow to sit for 45 minutes in order for all the ingredients to come together.
• Serve and top with Parmesan. Enjoy!
• Simply swap out the veggies for cooked Italian sausage and raw spinach to make the other version!​​

Nutrition

Calories: 423kcal | Carbohydrates: 56g | Protein: 46g | Fat: 16g

Tiny Little Chef Seasonings Used or Reccomended (click to purchase and use code BLOG for 15% off)

• Rustic Italian Seasoning
• Garlic and Lemon Lovers Seasoning

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