Slow Cooker Vegetable Lasagna
3 hours 15 minutes
1 Package Pure Farmland Plant-Based Homestyle Meatballs
15oz whole milk ricotta cheese
2 cups mozzarella cheese, divided
¼ cup Parmesan cheese
1 teaspoon Italian seasoning
1 24oz jar marinara sauce
12 lasagna noodles
1 small zucchini, sliced into thin coins
1 cup spinach
Fresh basil for garnish (optional)
Additional Parmesan cheese for garnish (optional)
Cook the Pure Farmland Homestyle Meatballs according to package directions. Let cool, then cut each meatball in half.
In a large bowl, combine the ricotta, 1 ½ cups of mozzarella, 2 tablespoons of Parmesan cheese, egg, and Italian seasoning.
Spray a large oval slow cooker with nonstick cooking spray.
Add ¼ cup of sauce to the bottom of the slow cooker.
Add a single layer of noodles to the bottom of the slow cooker. You’ll need to break some of the noodles into smaller pieces, in order to fit.
Top with ⅔ cup of the cheese mixture.
Add a layer of zucchini slices.
Top with halved meatballs.
Cover with sauce then continue to layer noodles and cheese.
Add a layer of spinach, cover with sauce and add a layer of noodles.
Top the final layer with remaining sauce, ½ cup of mozzarella and 2 tablespoons of Parmesan cheese.
Cook on high for 2 ½ -3 hours until noodles are tender. (Check after 2 ½ hours)
Turn off heat and let cool for 10 minutes before slicing.
Add basil for garnish, if desired.
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