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Lasagna has long been a beloved staple in kitchens around the world, known for its comforting layers of pasta, cheese, and rich sauce. This classic dish not only delights the taste buds but also offers a remarkable versatility that allows for endless variations. From traditional meat-filled versions to lighter, vegetarian alternatives, lasagna can accommodate a wide range of dietary preferences and occasions. Among these variations, veggie lasagna stands out as a healthy and delicious option that appeals to both vegetarians and those simply looking to add more vegetables to their meals.

Fall Crockpot Veggie Lasagna

Discover the joy of seasonal cooking with the Harvest Delight Crockpot Veggie Lasagna. This healthy and hearty version of the classic dish is packed with vibrant vegetables like zucchini, spinach, and bell peppers, making it perfect for nourishing meals. The crockpot simplifies the cooking process, allowing you to enjoy a comforting lasagna with minimal effort. Perfect for family gatherings or cozy nights in, it's a delightful way to savor seasonal flavors while embracing a veggie-rich diet.
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Ingredients
  

9-12 lasagna noodles (no-boil or regular, depending on preference)

2 cups marinara sauce (homemade or store-bought)

1 cup ricotta cheese

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

2 cups seasonal vegetables (such as zucchini, spinach, mushrooms, and bell peppers), chopped

1 cup fresh kale or Swiss chard, chopped

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon dried Italian herbs (basil, oregano, thyme)

Salt and pepper to taste

Optional: red pepper flakes for a kick

Instructions
 

Prep the Veggies: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the chopped seasonal vegetables and kale, cook for about 5-7 minutes until wilted and slightly softened. Season with salt, pepper, and Italian herbs. Set aside.

    Layer the Lasagna: In the bottom of your crockpot, spread 1/4 cup of marinara sauce. Place 3 strips of lasagna noodles on top. Spread half of the ricotta cheese over the noodles, then layer half of the sautéed vegetables on top.

      Add Cheese Layers: Sprinkle 1/3 of the mozzarella cheese and top with another 1/4 cup of marinara sauce. Repeat the layering process: 3 noodles, remaining ricotta cheese, remaining veggies, 1/3 of the mozzarella, and another 1/4 cup of marinara.

        Final Layer: For the top layer, place the remaining noodles, cover with the remaining marinara sauce, the rest of the mozzarella cheese, and sprinkle the grated Parmesan cheese on top.

          Cook: Cover the crockpot and cook on low for 4-5 hours or on high for about 2-3 hours. Ensure that the noodles are tender and the cheese is melted and bubbly.

            Serve: Let the lasagna cool for about 10 minutes before slicing. This helps it hold its shape when serving. Enjoy it with a fresh side salad or garlic bread for a complete meal!

              Prep Time: 20 minutes | Total Time: 5 hours 20 minutes | Servings: 6-8