Name: Crockpot Lentil Vegetable Lasagna
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 8
Ingredients: 1 jar pasta sauce (24-32 oz); 21/2 c cooked lentils; 21/2 c mixed vegetables (fresh or frozen); 2 cloves garlic, minced; 1 tsp oregano; black pepper, to taste; 1- 16 oz tub part skim ricotta; 1 c frozen spinach (defrosted & squeezed to remove water); 2 Tbsp pesto; 9 lasagna noodles, uncooked; 1 c shredded low-fat mozzarella cheese

Crockpot Lentil Vegetable Lasagna

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Put your crockpot to good use and whip up this easy veggie lasagna. It’s a nutritious spin on a classic comfort food, perfect for chilly winter dinners.

Author: Author: Lindsay
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Yield: 8 1x

Ingredients

Scale

1 jar pasta sauce (24–32 oz)
21/2 c cooked lentils
21/2 c mixed vegetables (fresh or frozen)
2 cloves garlic, minced
1 tsp oregano
black pepper, to taste
1– 16 oz tub part skim ricotta
1 c frozen spinach (defrosted & squeezed to remove water)
2 Tbsp pesto
9 lasagna noodles, uncooked
1 c shredded low-fat mozzarella cheese

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Instructions

In a bowl, mix together the pasta sauce, vegetables, lentils, garlic and oregano.
In a separate bowl, mix together the spinach, ricotta and pesto.
Spoon a thin layer of sauce onto the bottom of the crockpot.
Break 3 lasagna noodles to fit in the crockpot.
Top with some of the ricotta mixture, sauce and a little mozz cheese.
Repeat 2 more times.
Cook on low for 4 hours or until noodles and vegetables reach desired tenderness.

Find it online: https://dietplan.cc/crockpot-lentil-vegetable-lasagna/