Vegetarian Crock Pot Lasagna

• servings: 6 servings
• active time: 10 minutes
• total time: 3 hours 10 minutes

Ingredients

12 large lasagna noodles (a 1 lb box of noodles is plenty)

2 cups shredded mozzarella cheese

2 cups ricotta cheese

1/4 cup Parmesan cheese

24 oz jar of pasta sauce

1 cup spinach

1 zucchini or yellow squash, sliced into thin coins

Directions

Spray the inside of the slow cooker with non-stick cooking spray.

In a small bowl, combine 1 cup mozzarella with the ricotta and Parmesan cheese.

Add a thin layer of sauce to the bottom of the slow cooker.

Place a layer of lasagna noodles on top of the sauce. You’ll have to break them up to make an even layer. It’s ok to overlap the noodles.

Top with 1/3 of the ricotta mixture, then top with a layer of squash.

Top with sauce, then another layer of noodles.

Continue to layer ricotta, spinach, sauce, and noodles.

Add a final layer of ricotta, noodles, sauce, then cheese.

Put the crockpot on high for about 3 hours. Let sit for a few minutes then cut and serve!

Nutrition

• Serving Size: 1 slice