Crockpot Veggie Lasagna – Have Dinner Ready When You Get Home From Work

My son loves lasagna and we have several different recipes and several different ways to cook it.  A crockpot is always my favorite choice.

Today I am sharing my vegetarian crockpot recipe.  Keep in mind I choose the meals that are quick to put together – anything to save time.  A crockpot is very important in our house.   In fact we have four – there are times when all four are cooking at the some time.

For this recipe I use a 6 quart crockpot

A large container of Sorrento Ricotta Cheese

One pound of Kraft shredded mozzarella

One package of MorningStar Veggie Crumbles

One large jar of Prego Spaghetti Sauce

And a box of lasagna noodles

I don’t usually use oven ready lasagna noodles but in this case, I did.  Even when I use regular lasagna noodles I do not boil them first.  I honestly don’t taste a difference between the two – use whatever you wish.

Layer them in the crockpot.  The noodles are too long for the sides of the crockpot so I just break them to fill in the gaps.  The crockpot is much deeper than a lasagna pan so there are more layers.  The result is a less wide but much taller meal.  Finish the layers (approximately 4-5) off with sauce and mozzarella cheese. 

Cook on low for 5-6 hours.