Crock Pot Vegetable Lasagna

Who knew it could be so easy?!

I assembled this dish in the crock pot the night before I wanted to make it. It took about 30 minutes to prep and assemble, and I stored it in the refrigerator over night. The next morning I popped it in the crock pot, turned it on low and let it cook 8-9 hours while I was away at work. I returned home to the wonderful aromas of a home cooked meal. This dish was delicious!

Ingredients:

2 Jars Trader Joe's Tomato Basil Marinara Sauce

1 Box "No Boiling Required" Lasagna Noodles (I used Barilla)

2 (15 oz) Containers Ricotta Cheese

1 lb Ground Turkey (optional)

1 bag Fresh Spinach Leaves

1 Container Mushrooms, sliced

1 head Broccoli, chopped

Directions:

1. In a medium frying pan, brown the ground turkey. Pour in both jars of marinara sauce and bring to a boil.

2. Pour a couple ladles of the sauce and turkey into the bottom of the crock pot bowl to cover the entire bottom of the dish. Layer noodles, ricotta cheese, vegetables and repeat again begininning with the sauce. Continue repeating until it reaches the top of the dish. You may have to break the lasagna noodles to fit in the dish; but it worked fine by overlapping noodles. End with a layer of noodles and sauce on top.

3. Cover the crock pot with the lid and cook on low heat for 8-9 hours.