Crockpot Lasagna

My husband looked at me super sceptical when I told him Lasagna was in the crock pot for dinner.  He is half Italian, so you can imagine his doubt that a lasagna in a crock pot (meatless, no less) would be good.  But, it was one of the BEST lasagnas we've ever tasted.  I will definitely make this recipe again.  It was super easy and soooo good!

Crock Pot Veggie Lasagna (Serves 6-8)

2 Cups Zucchini, Broccoli, Cauliflower, Mushrooms and/or Spinach
1 15 oz Container Ricotta Cheese
1/2 Cup Parmesan Cheese, grated
1 Tbsp Dried Italian Herbs
1/2 Tsp Garlic Powder
1 Tsp Kosher Salt
1 Large Egg
1 25 oz Jar Pasta Sauce
1 Box Lasagna Noodles (uncooked)
2 Cups Mozzarella Cheese, grated

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 1 cup 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. Pour the remaining pasta sauce on top of the lasagna and top with the remaining cup of the grated cheese.
8. Cook on low for 4 hours.
9. Serve.

I got the recipe from the most handy recipe blog.  You can change up some of the veggies for what you have on hand.  I put in mushrooms, frozen spinach, and zucchini and it worked great.  I cannot tell you how yummy this was.  I put it on while the kids were napping and when we got back from my son's karate class later that night we dug in. 

Squisito!