Happy May! I think the weather might just be taking a turn for the better at last. I had a lovely weekend catching up with some old friends. After eating out almost every meal, I made a quick Crock Pot vegetarian lasagna for my dear friend Ellen and me to enjoy yesterday. It was simple and delicious – and it cooked really quickly. We managed to throw the ingredients together and then go out for coffee, shop at a bookstore and come home to a well cooked lasagna!
Prep Time: 20 minutes
Cook Time: 4 hours, 0 minutes
Yield: 4 servings
- 1/2 box of lasagna noodles
- 1 (15 ounce) jar of pasta sauce
- 1 small container of pesto sauce
- 15 ounces of ricotta cheese
- 12 ounce bag of fresh spinach leaves
- 1 bag of shredded mozzarella cheese
- 1/2 cup of parmesan cheese
- 1/8 cup water
- 1 bell pepper (red, orange or yellow), chopped
Use a 4 quart Crock Pot. Line the bottom of the Crock Pot with pasta sauce. Add a layer of noodles. Add a layer of ricotta cheese and pesto to the noodles. Add a handful of spinach and some bell pepper. on top. Add a mix of mozzarella and parmesan cheese. Repeat the process until you run out of ingredients. Add cheese to the top. Pour water into the empty pasta jar and dump the mixture on top as well. Cover and cook for 3-4 hours on high or 6-8 hours on low. When the cheese is bubbly and there is some browning on the edges, it is probably done. Turn off Crock Pot and uncover. Let the lasagna sit for about 20 minutes before serving.
I love this recipe sooo much! It makes just the right amount (about 4 servings) and the pesto just makes it so refreshing. I’ll definitely be making this again.
Adapted from Stephanie O’Dea’s Crock Pot 365 Recipe