Crockpot Lentil Vegetable Lasagna
Put your crockpot to good use and whip up this easy veggie lasagna. It’s a nutritious spin on a classic comfort food, perfect for chilly winter dinners.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 8 1x
Ingredients
Scale
- 1 jar pasta sauce (24–32 oz)
- 21/2 c cooked lentils
- 21/2 c mixed vegetables (fresh or frozen)
- 2 cloves garlic, minced
- 1 tsp oregano
- black pepper, to taste
- 1– 16 oz tub part skim ricotta
- 1 c frozen spinach (defrosted & squeezed to remove water)
- 2 Tbsp pesto
- 9 lasagna noodles, uncooked
- 1 c shredded low-fat mozzarella cheese
Instructions
- In a bowl, mix together the pasta sauce, vegetables, lentils, garlic and oregano.
- In a separate bowl, mix together the spinach, ricotta and pesto.
- Spoon a thin layer of sauce onto the bottom of the crockpot.
- Break 3 lasagna noodles to fit in the crockpot.
- Top with some of the ricotta mixture, sauce and a little mozz cheese.
- Repeat 2 more times.
- Cook on low for 4 hours or until noodles and vegetables reach desired tenderness.
