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Slow Cooker Vegetable Lasagna

kept bynomoregrays

Total time : 3 hours
Active time : 20 minutes

Makes 8 servings

Layers of raw pasta and veggies transform into a delicious and hearty vegetarian one-pot meal thanks to slow cooker magic. And, one of the biggest benefits of this dish is that there is no need to precook ingredients or keep a close eye thanks to the forgiving method. Unlike many lasagnas, which are swimming in sauce, this one is lightly sauced. Of course, if you prefer yours saucy, you can add extra.


1 container (30 ounces) part skim ricotta
4 heaping tablespoons store-bought pesto
1 egg, lightly beaten
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 jar (24 ounces, or more if you prefer your lasagna on the saucy side) mushroom flavor pasta sauce
12 ounces dry lasagna noodles (about 12 noodles)
1 to 1 1/2 pounds combined of zucchini and
summer squash, halved lengthwise and sliced thin
1 1/2 cups shredded mozzarella cheese
1 1/2 cups shredded Parmesan cheese



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