Freezer Meal: Slow Cooker Veggie Lasagna

Spend a little time on the weekend assembling the ingredients for this delicious veggie lasagna and have two dinners worth in your freezer ready to go!

Course Main Course

Cuisine American

Prep Time 15 minutes

Cook Time 8 hours

Total Time 8 hours 15 minutes

Servings

Calories 518kcal

Author Jennifer Draper

Ingredients

1 medium zucchini
1 medium yellow squash
4 oz mushrooms
1 bell pepper I used half a red and half a yellow
½ medium yellow sweet onion diced
2 cloves garlic minced
14.5 oz can diced tomatoes drained
2.5 cup shredded mozzarella cheese
½ cup Parmesan cheese
15 oz container Ricotta
1 teaspoon Italian seasoning
½ teaspoon salt
⅛ teaspoon pepper
pinch red pepper flakes
23 oz jar pasta sauce
15 oz can tomato sauce our just use additional pasta sauce
½ 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 ½ 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