Vegetarian Crockpot Lasagna

Easy and delicious Vegetarian Crockpot Lasagna! It’s super simple to make and officially my new favorite vegetarian dinner. You can go ahead and assemble everything but then wait to cook it until you’re at your destination. OR you can cook everything and simple carry the entire slow cooker to a party and then just turn it to the “keep warm” setting.

Author: Food with Feeling

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours 20 minutes

Servings: 6 Servings

Calories: 635 kcal per serving

Ingredients

1 ½ pounds - baby bella mushrooms
½ tsp - salt
1 tbsp - olive oil
1 heaping cup - onion
2 - carrots
24 ounces - spaghetti sauce
15 ounces - tomato sauce
20 ounces - frozen chopped spinach
15 ounces - ricotta cheese
1 tsp - Italian seasoning
2 ½ cups - mozzarella cheese
10 - lasagna noodles

Instructions

In the bottom of your slow cooker, evenly spread 2/3 cup of the spaghetti sauce. Turn to high heat.
Heat a large skillet over medium heat and add in the mushrooms and stir in the salt. Cook for about 5 minutes, stirring often until the mushrooms begin to release moisture. Continue to cook until most of the moisture is gone.
Add in the olive oil, onions, and carrots. Continue to cook until the carrots just begin to soften. Stir in the spaghetti sauce and the tomato sauce. Remove from heat.
In a medium bowl, mix together the ricotta, 1 1/2 cups of the mozzarella, italian seasoning, and spinach.
Layer your lasagna: on top of the initial layer of sauce, place 2 lasagna noodles in the middle. Break a 3rd noodle in half and put it on the sides to fill in the gaps. It doesn’t need to be perfect for completely covered. Noodles come in different sizes so adjust the recipe to fit your noodles as needed.
Finish the layering by spreading out 1/3 of the ricotta mixture, 1 cup of the veggie sauce, 2-3 more noodles, 1/3 of the ricotta mixture, 1 cup of sauce, 2-3 more noodles, remaining ricotta, and remaining sauce. Cook on high for 1 1/2 hours.
Add on the remaining cup of mozzarella cheese and cook on high for 30 more minutes.
Serve and ENJOY!

Nutrition