Slow Cooker Vegetarian Lasagna

1. 1

   Spray the inside of a 3-quart slow cooker with cooking spray.

2. 2

   In a small bowl, mix together the ricotta cheese, 1/2 cup of the mozzarella cheese, Parmesan, parsley and several grinds of black pepper.

3. 3

   Set aside.

4. 4

   Spread 1/4 of the marinara sauce in the bottom of the crock.

5. 5

   Place 1 1/2 to 2 lasagna noodles on top, breaking into pieces as needed to make them fit.

6. 6

   Spread with 1/2 of the ricotta cheese mixture.

7. 7

   Top with half of the vegetables, another 1/4 of the sauce and 2 more lasagna noodles.

8. 8

   Repeat this layer, ending with the last of the noodles and topping with the remaining 1/4 of the sauce.

9. 9

   Cover and cook on high for 2-3 hours or low for 4-6 hours, until noodles and vegetables are cooked through.

10. 10

    Turn off heat.

11. 11

    Uncover and sprinkle the remaining 1/2 cup of mozzarella cheese on top; recover and allow to rest for 5-10 minutes, or until the cheese is melted.

12. 12

    Recipe adapted quite a bit from Betty Crocker.

* Per serving · 4 servings · Values may vary.

No additional tips available.