24ouncespart-skim ricotta cheese OR cottage cheese
3-4cupschopped vegetables of choicewe used spinach, zucchini, red peppers, and onion
1/4teaspooncrushed red pepperif desired
2cupsshredded Mozzarella or Provolone cheese
Parmesan cheese for topping
fresh parsley for toppingoptional
Spray a 5-6 quart crockpot with nonstick cooking spray. Spread 1/2 cup marinara sauce in the bottom of the crock.
In a large bowl, mix vegetables, ricotta cheese, garlic powder, and crushed red pepper if using.
Break 3 noodles to fit and cover the bottom of the crock pot. Cover with about one-third of the ricotta and veggie mixture. Then, top with 1/3 of the Mozzarella cheese and 1/3 of remaining sauce. Repeat the layers two more times (for a total of three times). End with noodles on top, covered with a thin layer of sauce and a little bit more shredded mozzarella cheese.
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. This allows all the moisture to soak into the noodles.
The noodles in the bottom of the crock pot will look a little awkward, but this is no big deal. They will cook just fine.
IMPORTANT: Make sure you let the cooked lasagna sit for at least an hour or it will have too much moisture and be very soupy.
Other vegetables that are good in this recipe are sliced mushrooms, yellow squash, red onion, grated or chopped carrots or green bell pepper.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.★ Did you make this recipe? Don't forget to give it a star rating below!