First of all, is crockpot one word or two? The first person who can correctly school me gets…well, my sincere gratitude.
Anyway, this crockpot recipe is delicious, easy, vegetarian, and, since slices of eggplant and squash replace the noodles, it’s not as carb laden as a normal lasagna. That means you can have seconds. 🙂
Original recipe can be found HERE.
No Noodle Crockpot Lasagna
1 26 oz jar of your favorite pasta sauce
1 small container of ricotta cheese
8 slices of mozzarella cheese
2 cups shredded Italian cheese mix
1 large eggplant
3 summer squash
1 pound of mushrooms, sliced
bag of baby spinach
2 T warm water
1) Wash all the veggies. Slice the eggplant and squash into long strips, about 1/4 inch thick.
2) In the bottom of your crockpot, pour 1/4 cup of pasta sauce. Layer in a few pieces of squash and eggplant, then smear some ricotta cheese on top. Add a generous handful of baby spinach and some mushrooms. Top that with a few slices of mozzarella cheese. Pour in some more pasta sauce.
3) Continue layering the ingredients until you run out of ingredients or your crockpot is full. (I ran out of room before I ran out of ingredients.) Top with the end of the pasta sauce and the shredded cheese. Put 2 tablespoons of warm water into the empty pasta sauce jar, cover, and shake. Pour the remaining sauce on top of everything.
4) Cover and cook on low for 6-8 hours. The lasagna is done with the cheese is melty and the veggies are tender.
Next time I’ll leave out the last bit of water and pasta sauce, I think it made it a little too runny. I also subbed in zucchini for the eggplant since all the eggplant at our store looked bad.
Overall, it was delicious and husband approved. I served it with some of the leftover garlic knots that I had hidden in the freezer and it was a great, easy dinner.