Crockpot Vegetable Lasagna

• 24 ounces, fluid Tomato Sauce
• 10 Uncooked Lasagna Noodles, Or As Needed Based On Crockpot Size (Usually Between 9-12 Sheets)
• 15 ounces, weight Part-skim Ricotta Cheese
• 2 cups Mozzarella Cheese, Shredded
• 1- 1/2 cup Kale, Stems Removed, Chopped
• 1 Zucchini, Mostly Peeled, Sliced Thin Lengthwise
• Parmesan Cheese, For Topping
• Freshly Chopped Parsley, For Garnish (optional)

1. 1.
2. Spray the crockpot with nonstick cooking spray.
3. Spread 1/2 cup of tomato sauce on the bottom to prevent the lasagna from sticking.
4. 2.
5. Break the noodles to cover the bottom.
6. Dont worry if it looks messy!
7. 3.
8. Layer a few tablespoons of ricotta cheese and 1/4 cup of mozzarella, followed by an even layer of fresh kale and slices of zucchini.
9. Top with about 1/4 of the sauce.
10. 4.
11. Repeat layers about 3 or 4 times, ending with a layer of noodles and a layer of cheese.
12. 5.
13. Cover and cook on high for 3 hours.
14. 6.
15. Turn the crockpot off completely and tilt the cover so that some of the steam escapes.
16. Let sit for 20-30 minutes.
17. This step ensures that you scoop out layered lasagna instead of a gooey mess!
18. Serve garnished with fresh parsley, if desired.
19. Recipe adapted from Pinch of Yum.

tomato sauce, lasagna noodles, ricotta cheese, mozzarella cheese, zucchini, parmesan cheese, freshly chopped parsley

Taken from tastykitchen.com/recipes/main-courses/crockpot-vegetable-lasagna/ (may not work)