Go Back
Cheesy Vegetable Lasagna Casserole
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Knife

Ingredients
  

  • 8 no-boil lasagna noodles
  • 2 cups ricotta cheese
  • 3 cups shredded mozzarella cheese, divided
  • 1 cup grated Parmesan cheese, divided
  • 1 zucchini, sliced into rounds
  • 1 red bell pepper, diced
  • 2 cups fresh spinach
  • 3 cups marinara sauce
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • In a mixing bowl, combine the ricotta cheese, 2 cups of mozzarella, 1/2 cup of Parmesan, minced garlic, oregano, salt, and pepper. Stir until evenly mixed.
  • Spread 1 cup of marinara sauce across the bottom of the slow cooker.
  • Break 4 lasagna noodles to fit in a single layer over the sauce.
  • Top the noodles with half the zucchini slices, half the diced bell pepper, and 1 cup of spinach.
  • Spread half the cheese mixture over the vegetables.
  • Repeat the layers: 1 cup marinara, remaining 4 noodles, remaining vegetables, and remaining cheese mixture.
  • Pour the final cup of marinara over the top and sprinkle with the remaining 1 cup mozzarella and 1/2 cup Parmesan.
  • Cover and cook on low for 4 to 5 hours until the noodles are tender and the cheese is melted and bubbly.
  • Turn off the slow cooker and let the casserole rest for 15 minutes before serving.

Notes

Let the casserole rest after cooking so the layers hold together when scooped. Leftovers reheat well in the microwave with a splash of water to keep the noodles from drying out. If you need to adjust flavor, add a pinch more oregano before the final cheese layer.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Mixing Bowl, Knife