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As the air turns crisp and the leaves begin to fall, autumn ushers in a season rich with flavors and a vibrant array of produce. It’s the perfect time to indulge in hearty and comforting meals, and what better dish to celebrate this bountiful season than a classic lasagna? The Autumn-Infused Crockpot Veggie Lasagna offers a warm embrace of flavors that not only honors the essence of fall but also caters to the demands of busy families looking for nutritious and satisfying meal options.

Fall Crockpot Veggie Lasagna

Embrace the flavors of fall with this comforting Autumn-Infused Crockpot Veggie Lasagna. Packed with layers of fresh vegetables, creamy cheeses, and a rich marinara sauce, this hearty dish is perfect for busy families seeking nutritious meal options. With the convenience of a crockpot, you can create a delicious lasagna with minimal effort, letting you savor every bite while enjoying quality time with loved ones. Dive into this warm and inviting recipe that celebrates the bounty of autumn!
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Ingredients
  

9 lasagna noodles (no-boil type)

2 cups ricotta cheese

1 large egg

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

2 cups spinach (fresh or thawed from frozen)

1 medium zucchini, thinly sliced

1 medium yellow squash, thinly sliced

1 red bell pepper, chopped

1 medium onion, diced

3 cloves garlic, minced

1 jar (24 oz) marinara sauce

1 tablespoon dried Italian seasoning

1 teaspoon salt

1/2 teaspoon black pepper

Olive oil for sautéing

Instructions
 

Prepare the Veggies: In a skillet, heat a splash of olive oil over medium heat. Add the diced onion, garlic, zucchini, yellow squash, and red bell pepper. Sauté for about 5-7 minutes until the veggies are tender. Season with salt, pepper, and Italian seasoning. Remove from heat and let cool slightly.

    Mix Ricotta Filling: In a bowl, combine the ricotta cheese, egg, half of the Parmesan cheese, and a pinch of salt and pepper. Stir well until fully combined.

      Layer the Lasagna: Spread a thin layer of marinara sauce on the bottom of your crockpot. Place three lasagna noodles on top of the sauce. Spread half of the ricotta mixture over the noodles, followed by half of the sautéed veggies, a handful of spinach, and a layer of mozzarella cheese. Add another layer of sauce.

        Repeat Layers: Repeat the layering process two more times: noodles, ricotta mixture, sautéed veggies, spinach, mozzarella, and sauce. Finish with a final layer of noodles on top, cover with the remaining marinara sauce, and sprinkle the remaining mozzarella and Parmesan cheese over the top.

          Cook in the Crockpot: Cover the crockpot with its lid and cook on low for 4-6 hours or until the noodles are tender and the cheese is melted and bubbly.

            Serve: Once cooked, turn off the crockpot and let the lasagna rest for about 15 minutes before slicing. Serve hot, garnished with fresh basil if desired.

              Prep Time, Total Time, Servings: 20 minutes | 5-6 hours | 6 servings