I’m so excited to share this dish with you! This is one of my all-time favorite meals for two reasons – it’s delicious and it’s EASY. I actually hardly ever make “regular” lasagna anymore, this has a lighter taste to it and my whole family loves it.
The other wonderful aspect of this dish is that you make it in the crock pot which I love for the summer – another meal where I don’t have to turn on my oven. Oh and a great way to use up that zucchini in your garden! I personally love it when friends and family give me their overflow of zucchini from their gardens 🙂 I always make this lasagna. Last week I was ready to make meat lasagna, but my friend Rachel sent me home with yellow squash, so I made Veggie Lasagna instead! Thank you Rachel! (if you prefer classic style lasagna, click here for my crock pot recipe)
The recipe couldn’t be simpler: grease your crock pot and spread in some sauce
Add on the cheese mixture
Then add the squash or zucchini
Then another layer of sauce. Repeat layers three times, finish with cheese.
Cook on high for 3 hours, and this is your finished product. Look at those cheese bubbles.
3 cups mozzarella cheese, shredded and divided
15 oz ricotta or cottage cheese
1/2 cup grated Parmesan cheese
1 teaspoon salt, divided
3 cups firmly packed grated zucchini or yellow squash
1 and 1/2 jars spaghetti sauce, your preferred flavor
8-10 lasagna noodles
Set aside 1/2 cup of mozzarella. Combine remaining mozzarella, ricotta or cottage cheese, Parmesan and 1/2 teaspoon salt. Stir remaining 1/2 teaspoon of salt into grated zucchini/squash.
Spray 5 quart crock pot with cooking spray. Spread about 1/3 cup sauce on the bottom of the crock pot, gently break noodles to fill and cover the bottom. Spread a 1/3 of the cheese mixture over the noodles, top with a 1/3 of the zucchini mixture, then spread sauce on top of that. I evenly divide the sauce among each layer. Add another layer of noodles, cheese, zucchini and sauce. Add another layer of noodles, cheese and zucchini. Top with a layer of noodles and remaining sauce and sprinkle with 1/2 cup of reserved mozzarella. Cook on high for 3 hours. (I have not yet tried cooking this on low for a longer time)