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Slow Cooker Veggie Lasagna
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Freezer Meal: Slow Cooker Veggie Lasagna

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6
Calories 518kcal

Ingredients

  • 1 medium zucchini
  • 1 medium yellow squash
  • 4 oz mushrooms
  • 1 bell pepper I used half a red and half a yellow
  • 1/2 medium yellow sweet onion diced
  • 2 cloves garlic minced
  • 14.5 oz can diced tomatoes drained
  • 2.5 cup shredded mozzarella cheese
  • 1/2 cup Parmesan cheese
  • 15 oz container Ricotta
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • pinch red pepper flakes
  • 23 oz jar pasta sauce
  • 15 oz can tomato sauce our just use additional pasta sauce
  • 1/2 pound about 9 or 10 lasagna noodles

Instructions

  • Chop zucchini, squash, mushrooms and pepper into small bite sized pieces
  • Add to large bowl with onion, garlic and drained diced tomatoes
  • In another bowl mix together ricotta, parmesan, one cup of mozzarella and seasonings until well combined
  • Add cheese mixture to veggie bowl along with spaghetti sauce and tomato sauce
  • Toss together until well combined
  • Divide equally into two labeled large freezer bags and place in freezer until ready to use
  • Thaw in fridge overnight up to 24 hours
  • Place one cup of sauce on bottom of large oval crock
  • Break 2-3 noodles to fit to form the first noodle layer
  • Add another cup of sauce and noodles, repeat
  • Pour remaining sauce over top and cover with additional 1 1/2 cups cheese
  • Cover and cook on high for around 3 hours or low for 5-6
  • Let sit uncovered for 30 minutes with heat off, then slice and serve

Nutrition

Calories: 518kcal | Carbohydrates: 49g | Protein: 30g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 78mg | Sodium: 1726mg | Potassium: 1211mg | Fiber: 6g | Sugar: 14g | Vitamin A: 2305IU | Vitamin C: 57.1mg | Calcium: 553mg | Iron: 4.1mg