This vegetarian lasagna couldn’t be easier, thanks to jarred pasta sauce and no-boil lasagna noodles.
Prep it in the morning and let your crock pot do the work.
Combine pasta sauce, tomatoes, ricotta, and 1/2 cup Parmesan in a large bowl.
Spread 1 cup of the sauce mixture in a 6-qt.
Place 3 noodles over the sauce, breaking them as needed to fit in one layer.
Spread another 1 cup sauce over the pasta.
Layer on one-third of the vegetable mixture, 3 more noodles, and 1 cup sauce.
Sprinkle with 1/2 cup mozzarella.
Continue layering one-third of the vegetables, 1 cup sauce, 1/2 cup mozzarella, and the remaining noodles.
Cover and cook on Low for 5 hours.
Turn off and unplug the slow cooker.
Let the lasagna stand, covered, for 1 hour (see Tip).
Serve topped with the remaining 1/4 cup Parmesan and basil.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
