SLOW-COOKER VEGETABLE LASAGNA

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Slow-Cooker Vegetable Lasagna image

Busy families, this recipe is for you. I crave the comfort of homemade lasagna in the winter, but I dislike the lengthy assembly time that often accompanies the dish. The slow cooker makes the entire process really simple: no boiling noodles, no precooking the vegetables and no need to worry about making neat layers.

Provided by Food Network

Categories     main-dish

Time 3h50m

Yield 8 servings

Number Of Ingredients 9

Nonstick cooking spray
4 cups marinara sauce
8 to 9 lasagna noodles (preferably whole wheat)
2 1/4 cups part-skim ricotta cheese
3/4 cup green peas, thawed if frozen
3 cups baby spinach leaves
3 cups sliced zucchini (from about 3 to 4 small zucchini)
3/4 cup shredded mozzarella cheese
Chopped fresh parsley, for garnish

Steps:

  • Lightly spray the inside of a slow cooker crock with nonstick cooking spray. Spread 1/2 cup marinara sauce on the bottom of the slow cooker, then add a layer of noodles (you may have to cut or break noodles to fit in a single layer).
  • Cover the noodles with 3/4 cup ricotta cheese, 1/4 cup green peas, 1 cup baby spinach leaves, 1 cup sliced zucchini and 3/4 cup marinara sauce. Repeat with two additional layers of noodles, ricotta, vegetables and sauce; you will have three layers in all. End with a final layer of noodles, the remaining marinara sauce and the mozzarella cheese.
  • Cover with the lid and cook on high for 3 hours or 5 to 6 hours on low. Turn the slow cooker off and let the lasagna sit for at least 30 minutes before serving (this allows it to firm up).
  • Garnish with parsley and serve.

Nutrition Facts : Calories 479 calorie, Fat 14 grams, SaturatedFat 6.6 grams, Carbohydrate 63 grams, Fiber 5 grams, Protein 25 grams, Sugar 13 grams

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