Super Easy Skinny Veggie Crockpot Lasagna

• two 24-ounce jars or cans of marinara sauce (don't use it all - see notes)24
• thick lasagna noodles with wavy edges (mine were called bronze cut)↗9
• part-skim ricotta cheese OR cottage cheese↗24 ounce
• chopped vegetables of choice (I used kale)3 cup
• Pesto (to taste)↗
• shredded Mozzarella or Provolone cheese2 cup
• Parmesan cheese for topping↗
• fresh parsley for topping↗

Step-by-step instructions

1. 1

   Prep The Crockpot: Spray the crockpot with nonstick cooking spray. Spread 1/2 cup tomato sauce to the bottom so the noodles don’t stick.

2. 2

   Layer Ingredients: Break noodles so that they fit and mostly cover the bottom. They will probably be awkward looking – not a big deal. Cover with about one third of the ricotta, veggies, pesto, sauce, cheese, and end with noodles. Repeat layers two more times for a total of three complete layers. End with a layer of noodles on top, covered with a thin layer of sauce and a little bit more shredded cheese.

3. 3

   Cook: Cover and cook on high for 3 hours or on low for 5-6 hours.

4. 4

   Rest: Turn the crockpot off completely and let the lasagna sit for at least one hour. This allows all the moisture to get soaked into the lasagna, and if you don’t do this it will probably be more like lasagna soup – still good, but not pretty. Depending on how long you let it sit, you can either scoop pieces out or just cut with a knife like normal lasagna.