Skinny Veggie Crockpot Lasagna
A delightful twist on traditional lasagna, loaded with vibrant vegetables and healthy ingredients, cooked gently in a crockpot for a comforting family meal.
Ingredients
Main Ingredients
- 9 sheets Lasagna Sheets Use whole wheat or gluten-free for a lighter alternative.
- 15 ounces Ricotta Cheese Substitute with Greek yogurt for fewer calories.
- 24 ounces Marinara Sauce Look for low-sugar options or homemade versions.
- 2 medium Zucchini Sliced thinly.
- 4 cups Fresh Spinach Can use frozen spinach as well.
- 8 ounces Mushrooms Any type you love.
- 2 cups Shredded Mozzarella Cheese Use part-skim for a lighter choice.
- 1 teaspoon Italian Seasoning Feel free to personalize your spice choices.
Instructions
Preparation
- Prepare your slow cooker by spraying it with cooking spray or lining it with parchment paper.
- Spread a thin layer of marinara sauce on the bottom of the crockpot.
- Layer 3-4 lasagna sheets on top of the sauce.
- Add a layer of zucchini slices, then half the ricotta cheese, followed by a handful of spinach and mushrooms.
- Sprinkle in a pinch of Italian seasoning and drizzle a little marinara sauce over the layers.
- Repeat the layering process until all ingredients are used, finishing with marinara and a sprinkle of mozzarella cheese.
Cooking
- Cover and cook on low for 4-6 hours.
- Check for doneness when bubbling and the cheese is golden.
Notes
For serving, pair with a crisp green salad and a warm loaf of garlic bread. You can store the lasagna in an airtight container for up to 5 days in the refrigerator or freeze it for 3 months. Reheat in the oven or microwave with a splash of water.