Each week, Real Sustainable Habits highlights a tasty and unique, yet low-cost and easy to prepare vegetarian recipe. We post it on Friday so that you’ll have ample time over the weekend to gather the ingredients in preparation for Meatless Monday. One mission of Real Sustainable Habits is to help people who want to adopt a plant-centered, vegetarian, or vegan diet make that transition. Cutting out all meat one day each week is a great starting point for beginners.

This Week’s Recipe: Crock Pot Vegetable Lasagna

Our Vegetable Lasagna is easy to prepare and utilizes the “set and forget” quality of the crock pot that was featured in our recent Crock Pot Time Machine post. For this recipe, we’ll use zucchini, broccoli, onions, garlic, cottage cheese, mozzarella cheese, and a nice homemade Italian sauce. The long cook time in the crock pot creates a deep flavor that you won’t forget.

Kitchen utensils

  • Crock Pot with Lid
  • Large Skillet

Ingredients:

Ingredients

  • 1 Onion, chopped
  • 2 tablespoons Olive Oil
  • 3 15oz cans of Tomato Sauce
  • 1 16oz container Low-Fat Cottage Cheese
  • 2 Zucchini, sliced
  • 3 cups Broccoli, chopped
  • 2 cups Mozzarella Cheese, shredded
  • 2 tablespoons dried Basil
  • 2 tablespoons dried Oregano
  • 2 Garlic Cloves, crushed
  • 15 Lasagna Noodles, uncooked
  • 2 teaspoons Salt, or to taste
  • 2 teapsoons Pepper, or to taste

How to make Crock Pot Vegetable Lasagna:

Directions

  1. In a large skillet, saute the olive oil, zucchini, onion, broccoli, and garlic for 10 minutes.
  2. Turn off the stove and add the tomato sauce, basil, oregano, salt, and pepper to the ingredients in the skillet. Stir them together.
  3. In a small bowl, mix the cottage cheese with 1 cup of the mozzarella cheese.
  4. Spread one quarter of the vegetable mixture on the bottom of the crock pot.
  5. Place 3 of the lasagna noodles on top of the vegetable mixture in the crock pot. Spread half of the cheese mixture on top of the noodles, and then spread another quarter of the vegetable mixture over the cheese mixture.
  6. Repeat step 5.
  7. Place the remaining 3 lasagna noodles on top of the vegetable mixture and spread the remaining vegetable mixture on top.
  8. Place the lid on the crock pot and cook on the low setting for 6 hours.
  9. After the lasagna is finished cooking, remove the lid, sprinkle the remaining 1 cup of cheese on top, and place the lid back on the crock pot. Let the lasagna stand for 10 minutes.

Enjoy your Crock Pot Lasagna! Let us know in the comments how yours turned out!

2 Responses to Crock Pot Vegetable Lasagna: Meatless Monday Series

  1. This looks delicious. I am definitely going to have to keep this in mind for winter. Thanks for sharing.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>