Crockpot Vegetarian Gluten Free Lasagna Recipes
CROCKPOT VEGETARIAN & GLUTEN-FREE LASAGNA
Even though this easy Crockpot meal is gluten-free and vegetarian, it does not sacrifice on flavor! This is a delicious recipe for clean eating!
Provided by Heidi Davison
Categories Entree
Time 4h30m
Number Of Ingredients 11
Steps:
- Heat oven to 500 degrees.
- Cut zucchini and eggplant lengthwise into 1/4 inch think pieces.
- Set vegetables on a paper towel to soak up excess water.
- Put vegetables on cookie sheet and drizzle with oil and sprinkle with salt and pepper.
- Broil at 500 degrees for 5-8 minutes or until charred.
- Coat slow cooker with cooking spray and smear a small amount of marinara sauce in the bottom.
- Whisk together the cottage cheese and eggs.
- Dice the bell pepper and red onion.
- Create the first set of layers: eggplant, 1/3 of the cottage cheese mixture, 1/3 of the onion and bell pepper, 1/2 cup+ of marinara, and 1/3 of the cheese.
- Repeat the second set of layers, this time starting with the zucchini.
- Repeat the third set of layers starting with whatever vegetables are leftover.
- Finish the layers with marinara sauce and extra cheese.
- Cook on HIGH for 2-3 hours.
- Once finished, let the lasagna sit for 1 hour on WARM. Pour out any excess water.
- Scoop out portions and top with Parmesan cheese and parsley.
Nutrition Facts : ServingSize 1 g, Calories 273 kcal, Carbohydrate 22 g, Protein 23 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 88 mg, Sodium 963 mg, Fiber 6 g, Sugar 12 g
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