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In recent years, there has been a significant surge in the popularity of vegetarian and plant-based diets, with many people seeking to reduce their meat consumption without sacrificing flavor. Dishes like veggie lasagna are at the forefront of this culinary movement, proving that you don’t need meat to create a satisfying, hearty meal. This lasagna is perfect for both vegetarians and meat lovers alike, as the blend of fresh vegetables and savory cheeses creates a fulfilling experience that leaves everyone at the table happy.

Fall Crockpot Veggie Lasagna

Embrace the flavors of autumn with Harvest Delight Crockpot Veggie Lasagna, a heartwarming and nutritious dish perfect for busy families. This easy recipe allows fresh vegetables and gooey cheese to simmer together in a crockpot, creating a comforting meal with minimal effort. Packed with vitamins and using whole grain or gluten-free noodles, this veggie lasagna caters to all dietary preferences. Enjoy a delicious and wholesome dinner that celebrates the bounty of the season!
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Ingredients
  

9-12 lasagna noodles (whole wheat or gluten-free)

1 large zucchini, sliced thin

1 yellow squash, sliced thin

1 red bell pepper, diced

1 cup mushrooms, sliced

1 cup spinach, chopped

1 small onion, diced

3 cloves garlic, minced

2 cups ricotta cheese

1 large egg

3 cups marinara sauce (homemade or store-bought)

2 teaspoons dried oregano

1 teaspoon dried basil

1 teaspoon red pepper flakes (optional)

2 cups shredded mozzarella cheese

Salt and pepper, to taste

Fresh basil or parsley, for garnish

Instructions
 

Prep the Veggies: In a skillet over medium heat, sauté the onions and garlic in olive oil until fragrant, about 3-4 minutes. Then add zucchini, yellow squash, bell pepper, and mushrooms. Cook for another 5-7 minutes until softened. Stir in spinach until wilted. Season with salt, pepper, oregano, basil, and red pepper flakes (if using). Remove from heat.

    Mix Ricotta Filling: In a medium bowl, combine ricotta cheese, egg, a pinch of salt, and pepper. Mix until well incorporated.

      Layer the Lasagna: Spread a layer of marinara sauce at the bottom of the crockpot. Lay 3-4 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by half of the sautéed veggie mixture, and a third of the mozzarella cheese. Repeat the layers (sauce, noodles, ricotta, veggies, mozzarella).

        Top It Off: Finish with a final layer of noodles, the remaining marinara sauce, and the rest of the mozzarella cheese. Sprinkle some extra oregano on top for flavor.

          Cook: Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, until the noodles are tender and the cheese is bubbly.

            Serve: Once done, let it cool for about 15 minutes before slicing. Garnish with fresh basil or parsley before serving.

              Prep Time, Total Time, Servings: 20 mins | 6-8 hours | 6-8 servings