Ingredients

The following ingredients have 8 Servings
  • 24 oz can crushed tomatoes
  • 8 oz can roasted garlic tomato sauce
  • 3 tablespoons tomato paste
  • 1 teaspoon freeze dried basil
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder (or roasted garlic powder)
  • 1 teaspoon honey
  • 1 package oven ready lasagna noodles (about 15 pieces)
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 large bell pepper (yellow, orange, or red, diced)
  • 1 zucchini squash (diced)
  • 4 oz Portobello mushrooms (sliced)
  • 1/4 cup diced red onion
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • pinch red pepper flakes
  • 15 oz container ricotta cheese
  • 8 oz fresh mozzarella cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded Parmesan cheese

Instruction

  • In large bowl or measuring cup whisk together ingredients for sauce
  • In skillet over medium high heat melt butter with olive oil
  • Add veggies and stir while sauteing until softened (around 8 minutes)
  • Season veggies with Italian seasoning, salt, pepper and red pepper flakes
  • To make lasagna add 1 cup sauce to bottom of casserole slow cooker
  • Top with three lasagna noodles then layer on about 1/2 cup of ricotta, 2 oz fresh mozzarella, 1/4 of the veggie mixture and 1/2 cup sauce
  • Repeat for three more layers
  • Your 5th layer will be a final layer of noodles topped with the remaining 1 cup of sauce, the shredded mozzarella and Parmesan cheese
  • Cover and cook on low for 6-8 hours or high for 3-4
  • Turn off heat or turn to warm and let rest for 30 minutes or so before slicing