How To Make Slow Cooker Vegetable Lasagne
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 9 lasagne noodles, uncooked
- 2 cups of your favorite marinara sauce
- 1 zucchini, thinly sliced
- 1 yellow squash, thinly sliced
- 1 red bell pepper, sliced
- 1 cup of sliced mushrooms
- 2 cups of shredded mozzarella cheese
- 1/4 cup of grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
-
In a bowl, combine marinara sauce, salt, and pepper.
-
Spread a thin layer of the sauce mixture on the bottom of the slow cooker.
-
Layer 3 lasagne noodles on top of the sauce.
-
Add a layer of zucchini, yellow squash, red bell pepper, and mushrooms.
-
Sprinkle with mozzarella cheese.
-
Repeat the layers, ending with a layer of sauce and mozzarella cheese on top.
-
Cover and cook on low for 4 hours, or until the noodles are tender.
-
Sprinkle with Parmesan cheese and let it melt for a few minutes.
-
Serve hot, garnished with fresh basil leaves.
Nutrition
- Calories : 440kcal
- Total Fat : 16g
- Saturated Fat : 8g
- Cholesterol : 50mg
- Sodium : 960mg
- Total Carbohydrates : 50g
- Dietary Fiber : 5g
- Sugar : 10g
- Protein : 22g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
