How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Skinny Veggie Crockpot Lasagna ?

You need 6 ingredients. The key ingredients include: (2) 24 ounce jars or cans of Italian tomato sauce (only need to use about 36 oz- a jar and a half), 9 thick lasagna noodles with wavy edges (mine were called bronze cut) (be sure to get thick noodles so they don't fall apart, and don't get the no-boil kind), 24 ounces part-skim ricotta cheese, 3-4 cups chopped vegetables of choice (I used kale), and more.

Is Skinny Veggie Crockpot Lasagna suitable as pasta & noodles?

Yes, Skinny Veggie Crockpot Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Skinny Veggie Crockpot Lasagna ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Skinny Veggie Crockpot Lasagna Recipe

Name: Skinny Veggie Crockpot Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: (2) 24 ounce jars or cans of Italian tomato sauce (only need to use about 36 oz- a jar and a half); 9 thick lasagna noodles with wavy edges (mine were called bronze cut) (be sure to get thick noodles so they don't fall apart, and don't get the no-boil kind); 24 ounces part-skim ricotta cheese; 3-4 cups chopped vegetables of choice (I used kale); 2 cups shredded Mozzarella or Provolone cheese; Parmesan cheese for topping

Skinny Veggie Crockpot Lasagna – a delicious recipe with tomato sauce, noodles, ricotta cheese, vegetables of choice, shredded Mozzarella, Parmesan cheese. Easy to follow and perfect for any occasion.

Serves 4 Pasta & Noodles

Servings: persons

(2) 24 ounce jars or cans of Italian tomato sauce (only need to use about 36 oz- a jar and a half)
9 thick lasagna noodles with wavy edges (mine were called bronze cut) (be sure to get thick noodles so they don't fall apart, and don't get the no-boil kind)
24 ounces part-skim ricotta cheese
3-4 cups chopped vegetables of choice (I used kale)
2 cups shredded Mozzarella or Provolone cheese
Parmesan cheese for topping

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
1289 kcal
Category
Pasta & Noodles

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Skinny Veggie Crockpot Lasagna

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