Veggie Crockpot Lasagna

If its one thing I love, it my crockpot. Using the crockpot ensures we eat at home instead of spending money on unhealthy meals.

Josh and I love lasagna and when I can find a healthier alternative I always go that route, and I can just throw it in a go?! SCORE!! It turned out great and we really recommend it!


I found this recipe on Pinch of Yum and the original recipe can be found here.  There is also the nutritional info listed on her page as well if you are needing that.

The Stuff

  • (2) 24 ounce jars or cans of Italian tomato sauce
  • 9 thick lasagna noodles with wavy edges
  • 24 ounces part-skim ricotta cheese OR cottage cheese I used Cottage cheese
  • 3-4 cups chopped vegetables of choice I used kale
  • 2 cups shredded Mozzarella or Provolone cheese
  • Parmesan cheese for topping
  • fresh parsley for topping

For this recipe I added red bell peppers and onions for some extra yumminess

Do it

  1. Spray the crockpot with nonstick cooking spray. Spread ½ cup tomato sauce to the bottom so the noodles don’t stick.
  2. Break noodles so that they fit and mostly cover the bottom. They will probably be awkward looking – not a big deal. Cover with about one third of the ricotta, veggies, sauce, cheese, and end with noodles. Repeat layers two more times for a total of three complete layers. End with a layer of noodles on top, covered with a thin layer of sauce and a little bit more shredded cheese.
  3. Cover and cook on high for 3 hours or on low for 5-6 hours. Turn the crockpot off completely and let the lasagna sit for at least one hour. Depending on how long you let it sit, you can either scoop pieces out or just cut with a knife like normal lasagna.





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