Grill Lovers’ Lasagna with Vegetable and Cheese Recipe (Ready in about 5 hours | Servings 4)


Grill Lovers’ Lasagna with Vegetable and Cheese Recipe (Ready in about 5 hours | Servings 4)


  • • 4 cups spinach
  • • 2 cups fresh mushrooms, sliced
  • • 1/2 cup pesto
  • • 1 1⁄2 cups mozzarella cheese, shredded
  • • 1 (15-ounces) ricotta cheese
  • • 1 egg, beaten
  • • 3/4 cup (3-ounces) Parmesan cheese, shredded
  • • 1 (25.5-ounces) tomato-basil pasta sauce
  • • 1 cup tomato paste
  • • 2 tablespoons olive oil
  • • 12 precooked lasagna noodles


  1. Combine together spinach, mushrooms, and pesto and mix well to combine. Reserve.
  2. Mix together mozzarella, ricotta, and egg in a medium mixing bowl. Add 1/4 cup of Parmesan cheese.
  3. In another bowl, combine tomato-basil pasta sauce and the tomato paste.
  4. Grease the bottom of a crock pot with olive oil.
  5. To make lasagna: Place 1 cup pasta mixture in the crock pot and then lay 3 noodles over it. Top with 1 cup cheese mixture and 1 cup spinach-mushrooms mixture.
  6. Repeat the process, ending with Parmesan cheese.
  7. Turn your crock pot on low setting and cook 5 hours.

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