The busy days of summer call for simple dinner recipes at our house. I am absolutely in love with making lasagna in the slow cooker. It couldn’t be easier! I love the fact that you can assemble your lasagna without the noodles being cooked. There is no need to buy special lasagna noodles either- regular lasagna noodles cook right in the slow cooker too! A few months ago I made a standard type Slow Cooker Lasagna and it was a huge hit with my family. The slow cooker makes a nice tall, filling lasagna which my very hungry husband appreciates after a long day at work. I really like vegetable flavors with my pasta, and this Slow Cooker Vegetable Lasagna is loaded with your daily dose of delicious veggies. Of course this lasagna wouldn’t be complete without a generous amount of Italian Blend Cheeses melted on top. This recipe will serve at least 8 people and is a wonderful meal by itself or with a side salad and a glass of wine. Enjoy!
Ingredients
- 1 (12 oz.) bag Bird's Eye Recipe Ready Primavera Blend frozen vegetables- defrosted
- 1 (10 oz. ) bag frozen, chopped spinach, defrosted and excess liquid sqeezed out and drained
- 2 (24 oz) jar spaghetti sauce
- 1 (24 oz) container of cottage cheese
- 1 1/2 cups Mozzarella cheese
- 1 1/2 cups Italian Blend shredded cheeses
- 2 eggs, slightly beaten
- 1 (16 oz.) package regular lasagna noodles, uncooked
- 1 1/2 tsp. garlic powder
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/3 cup water
Instructions
- In a large mixing bowl, combine the vegetables, cottage cheese, water, garlic powder, salt, pepper, eggs, and 3/4 cup of each of the cheeses and mix well.
- Cover the bottom of a 6 or 7 qt. Slow Cooker with 1 1/2 cups or so of meat sauce.
- Top with lasagna noodles.
- Add cheese and vegetable mixture.
- Cover with sauce again.
- Add a layer of lasagna noodles.
- Then a layer of cheese and vegetable mixture and repeat until ingredients are gone ending with sauce over the noodles.
- Cover with lid.
- Cook on low 5 to 6 hours or until liquid is absorbed.(Cooking times may vary with different slow cookers)
- Shut off the slow cooker and top with the remaining Mozzarella and Italian Blend cheeses and cover to melt-maybe 15 minutes.
- Cut and serve with a fresh salad.
- This tastes even better the next day as left overs:)
- Serves 8-10
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Super great recipe. I loved how easy it was to prep. My whole family loved it!!! Followed recipe, but mixed all cheeses together by mistake and just put sauce on top. It was wonderful! We will put this in our rotation for sure!! Thank you.
Thank you Kathy! I am so glad your family liked it 🙂
Can you recommend something in place of the Birds Eye primevera vegetables? Is it just an assortment of frozen veg? I can’t find it where I live!! This sounds delicious! Going to have to try it soon!!
Hi Ariane! It is just an assortment of frozen vegetables. It has asparagus, julienne carrots, peas, and red peppers. You could use any variety of fresh chopped vegetables, and I think that would work just as well. I just happened to see this bag in the freezer section and thought it would be perfect and convenient for this recipe. I hope you like it:) Thanks so much for stopping by!
Oh awesome! I am pinning this too! I looooove lasagne as almost as much as I love pizza. And I love using a slow cooker because it takes a lot less time (hands-on anyway). Thanks for sharing 🙂
Thanks Bethany! Slow cooker recipes are so great aren’t they:)
This looks fantastic! So Pinned!
Thank you for pinning and stopping by Madge:)
Hi Shannon! Love your pictures and the recipe is very interesting! I’ve never made a lasagna in a slow cooker and yours would be the first! It looks delicious with the plus of all those veggies! I;m pining it onto my It’s Easy to be Green board!
Came over to visit you from the Tumbleweed Contessa’s party
Lizy@http://justdipitinchocolate.blogspot.com/
Thanks Lizy! I hope you love the results:)
This looks incredible!! Hopped over from Manic Monday
Lori
Lori’s Culinary Creations
Thanks Lori!