Crockpot Vegetable Lasagna

Crockpot Vegetable Lasagna

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  • 24 ounces, fluid Tomato Sauce
  • 10 Uncooked Lasagna Noodles, Or As Needed Based On Crockpot Size (Usually Between 9-12 Sheets)
  • 15 ounces, weight Part-skim Ricotta Cheese
  • 2 cups Mozzarella Cheese, Shredded
  • 1-½ cup Kale, Stems Removed, Chopped
  • 1 Zucchini, Mostly Peeled, Sliced Thin Lengthwise
  • Parmesan Cheese, For Topping
  • Freshly Chopped Parsley, For Garnish (optional)

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