Crockpot Veggie Lasagna- Courtesy of Weelicious.com (originally posted February 23, 2014)

For us, Sundays are the ideal day for slow-cooked meals. Since much of our day is taken up with church-related activity, throwing food into the slow cooker in the morning and then coming home to a delicious-smelling home and a warm, ready meal in the late afternoon is perfect and helps us avoid unnecessary stress.

Today we made one of my favorite crockpot meals. It’s healthy, hearty, well-balanced, and everyone in our family loves it. It can also be tweaked according to individual tastes (you can change which vegetables you include- we have mushroom lovers in this house, so we go heavy on the mushrooms).
I found this recipe on Weelicious originally. Weelicious is a fabulous resource for families with picky eaters. If you haven’t already heard of it, be sure to check it out!

Original post here:
http://weelicious.com/2011/09/14/crock-pot-veggie-lasagna/

Crock Pot Veggie Lasagne  (Serves 6-8)

Prep Time: 5 mins,

Cook Time: 4 hrs

Ingredients:
At least 2 cups of mixed vegetables (we use extra)- we typically use 1 zucchini, 1 squash, 1 container of mushrooms, and/or a couple handfuls of spinach. Weelicious also recommends broccoli and cauliflower as potential ingredients (we haven’t tried these yet).
1 15 oz container ricotta cheese
1/2 cup parmesan cheese, grated (I like to use fresh grated if I have a block of parmesan around, which I often do)
1 tablespoon dried italian herbs
1/2 teaspoon garlic powder
1 teaspoon kosher salt
1 large egg
1 25 oz jar pasta sauce of your choosing (we like Trader’s Joe’s Three Cheese Red Sauce)
1 box lasagne noodles (uncooked)
2 cups mozzarella cheese, grated

Preparation:
1. Place the vegetables in a food processor and pulse to roughly chop.
2. Place the ricotta, parmesan cheese, herbs, garlic powder, salt and egg in a bowl and stir to combine.
3. Pour half of the pasta sauce in the bottom of a crock pot.
4. Place a layer of noodles on top of the sauce, covering the entire surface, breaking the noodles to fit the pot.
5. Layer half of the ricotta mixture on top of the noodles, followed by half of the chopped vegetables and then one cup of mozzarella cheese.
6. Repeat with another layer of noodles, followed by the remaining ricotta mixture and the chopped vegetables.
7. Place another layer of noodles on, pour the remaining pasta sauce on top of the lasagne, and top with the remaining cup of the grated cheese.
8. Cook on low for 4 hours.
9. Serve.