• 1 Small Red Onion, chopped
  • 3 c. Fresh Baby Spinach
  • 1 T. Minced Garlic
  • 2 c. Shredded Carrots
  • 1 Zucchini
  • 8 oz. Mushrooms, chopped
  • 14.5 oz. Diced Tomatoes, drained
  • 1 T. Italian Seasoning
  • 1 tsp. Garlic Powder
  • 1 Egg
  • 15 oz. Whole Milk Ricotta Cheese
  • 2 T. Dried Parsley
  • 1/2 tsp. Freshly Ground Pepper
  • 9 Lasagna Noodles
  • 3 c. Shredded Mozzarella Cheese
  • 1/2 c. Whole Milk
  • 2 c. Alfredo Sauce

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One of my favorite foods is lasagna! This is my go-to recipe for lasagna in the summer.  It’s not as heavy as the traditional dish PLUS it’s a great way to use up some summer veggies.  Sub any vegetables you’d like in this delicious dish!

  1. Place onions in a skillet over Medium heat and sauté with the garlic.
  2. Add Spinach and cover pan with lid. Stir once or twice then recover with lid.
  3. Cut zucchini in half lengthwise and thinly slice.
  4. In a separate bowl, combine zucchini, carrots, tomatoes, and chopped mushrooms.
  5. Stir in sautéed spinach, onion and garlic.
  6. Sprinkle Italian Seasoning over veggies and stir well. Set vegetables aside.
  7. Whisk together Alfredo sauce with milk in a small bowl.
  8. In another bowl, combine ricotta cheese, egg, garlic powder, pepper and parsley.
  9. Grease a 6-Quart Slow Cooker with non-stick spray.
  10. Make 3 layers with ingredients in this order: 1/2 c. alfredo sauce, 3 noodles (break to fit), 1/3 of the ricotta mixture, 1/3 of veggie mixture, and 1 c. of mozzarella.
  11. After the 3rd layer, pour the rest of the alfredo sauce on top of lasagna.
  12. Cover and Cook on LOW for 4-5 Hours.

Serve warm with fresh bread and a green salad.

Happy Crocking!

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