Healthy Crock Pot Lasagna

Make lasagna in the crock pot! Perfect recipe for big parties when oven space is
at a premium.

Servings: 10 servings

Author:

4, 40

Course:

Pasta

Cuisine:

American Italian

Keywords:

lasagna slow cooker Crock Pot Recipe crock pot lasagna

Instructions

1 Combine ricotta, 2 tablespoons parmesan cheese, 1 tablespoon parsley, 1
tablespoon chives, pepper, and 1 garlic clove, grated, in a bowl; set aside.
2 Bring 6 cups water to a boil in a large skillet; stir in red wine vinegar. Add
squash and zucchini; cook 2 minutes. Drain.
3 Heat skillet over medium-high heat. Coat pan with cooking spray. Add sausage;
cook 7 minutes, stirring to crumble. Stir in onion; cook 8 minutes or until
onion is tender.
4 Heat oil in a large saucepan over medium-high heat. Add mushrooms; cook 10
minutes or until mushroom liquid nearly evaporates. Mince 5 garlic cloves; stir
into mushrooms. Stir in stock, basil, and marinara. Bring to a boil; remove from
heat.
5 To assemble lasagna, spoon 1 cup marinara mixture into the bottom of a 6-quart
electric slow cooker. Top with 4 noodles, breaking noodles to fit cooker. Layer
half of squash mixture, half of sausage mixture, and 1/4 cup fontina cheese over
noodles; top with 1 cup marinara mixture. Arrange 4 noodles over marinara
mixture; top with ricotta mixture. Sprinkle with 1/4 cup fontina; top with
remaining half of sausage mixture and remaining half of squash mixture. Arrange
remaining 4 noodles over squash mixture; top with remaining 1 1/2 cups sauce and
1/4 cup fontina. Cover and cook on LOW for 4 hours.
6 Preheat broiler.
7 Uncover slow cooker; sprinkle lasagna with remaining 1/4 cup fontina and
remaining 2 tablespoons parmesan
8 . Broil on middle rack of oven for 2 minutes or until cheese browns slightly.
Sprinkle with remaining 1 tablespoon parsley and remaining 1 tablespoon chives.
Let stand 10 minutes before serving.

Healthy Crock Pot Lasagna

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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