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As the crisp air of autumn settles in, the culinary landscape transforms, inviting us to embrace the warmth and richness of the season. What better way to capture the essence of fall than with a comforting dish like Autumn-Infused Crockpot Veggie Lasagna? This recipe is not just a meal; it's a celebration of the vibrant flavors and textures that autumn has to offer. With its layers of seasonal vegetables, creamy cheeses, and savory marinara, this lasagna embodies the heartiness and warmth we crave as the days grow shorter and the nights cooler.

Fall Crockpot Veggie Lasagna

Warm up your autumn evenings with a comforting Autumn-Infused Crockpot Veggie Lasagna. This easy recipe features layers of no-boil pasta, seasonal vegetables like zucchini and red bell peppers, creamy ricotta, and savory marinara sauce. Let your crockpot do all the work while flavors meld together beautifully over hours. Perfect for weeknights or gatherings, this dish not only satisfies but celebrates the richness of fall's bounty. Enjoy nourishing ingredients and delightful tastes as you embrace the season!
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Ingredients
  

9 no-boil lasagna noodles

2 cups ricotta cheese

1 large egg

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

2 cups spinach (fresh or thawed from frozen)

1 medium zucchini, thinly sliced

1 medium yellow squash, thinly sliced

1 red bell pepper, chopped

1 medium onion, diced

3 cloves garlic, minced

1 jar (24 oz) marinara sauce

1 tablespoon dried Italian seasoning

1 teaspoon salt

1/2 teaspoon black pepper

Olive oil (for sautéing)

Instructions
 

Prepare the Veggies: In a skillet, warm a splash of olive oil over medium heat. Add the diced onion and minced garlic, sautéing for about 2 minutes until fragrant. Then add the sliced zucchini, yellow squash, and chopped red bell pepper to the skillet. Continue to cook, stirring occasionally, for 5-7 minutes until the vegetables are tender. Season the mixture with salt, black pepper, and Italian seasoning. Remove from heat and allow the vegetables to cool slightly while you proceed to the next step.

    Mix Ricotta Filling: In a mixing bowl, combine the ricotta cheese, large egg, and half of the grated Parmesan cheese. Sprinkle in a pinch of salt and black pepper. Stir vigorously until the mixture is smooth and well combined.

      Layer the Lasagna: Begin assembling the lasagna by spreading a thin layer of marinara sauce over the bottom of your crockpot. Place three lasagna noodles on top of the sauce. Spoon half of the ricotta mixture over the noodles, followed by half of the sautéed vegetables, a handful of fresh spinach, and half of the shredded mozzarella cheese. Pour on a layer of marinara sauce to cover.

        Repeat Layers: Continue the layering process two more times: add another set of noodles, the ricotta mixture, sautéed vegetables, spinach, mozzarella cheese, and a layer of marinara sauce. For the top layer, finish with a final three noodles, covering them with the remaining marinara sauce. Finally, sprinkle the rest of the mozzarella and the remaining grated Parmesan cheese over the top.

          Cook in the Crockpot: Place the lid on the crockpot and cook on the low setting for 4-6 hours, or until the noodles are tender and the cheese is melted and bubbly. Ensure that the lasagna is heated through.

            Serve: After cooking, turn off the crockpot and let the lasagna rest for approximately 15 minutes before slicing. Serve warm, garnished with fresh basil if desired for added flavor and presentation.

              - Prep Time, Total Time, Servings: 20 minutes | 5-6 hours | 6 servings