Crockpot Pattypan Squash & Collard Greens Lasagna

It’s hard to believe we’re already halfway through our season of CSA baskets this week! And I think this week’s basket was the most photogenic of all of them so far. I mean, aren’t the colors gorgeous?

BBweekelevenBefore I get to any of those lovely veggies, though, I have a super simple and utterly delicious vegetarian crockpot recipe for you. One of the things I miss most since I stopped eating meat is the vast array of crockpot recipes — there’s just something so lovely about prepping dinner really quickly in the morning, then coming home after a long day to a home that smells amazing, with dinner already cooked!

One of the really fun things about this recipe, too, is that you can substitute pretty much any vegetable you have extra of or you think would taste delicious. I used up my pattypan squash and collard greens, plus a bit of my surplus zucchini, but you really have a lot of leeway here.

This was really, really tasty, and I always find it seriously impressive when uncooked noodles get dumped into a crockpot and come out perfectly cooked. Try this one out, you won’t regret it.

Crockpot Pattypan Squash & Collard Greens Lasagna


  • 2 TB olive oil
  • 1 onion, chopped
  • 3 medium pattypan squash, thinly sliced and then quartered
  • 1 medium zucchini, shaved into ribbons
  • 3 large handfuls of collard greens, chopped
  • 3 cloves garlic, minced
  • 2 TB fresh herbs you have on hand, I used parsley from a previous basket
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp red pepper flakes
  • Jar tomato sauce
  • 12 uncooked lasagna noodles
  • 1 bag shredded mozzarella cheese
  • 1/3 cup panko

Set a large pan with olive oil over medium heat. Saute all of the veggies, plus the garlic, herbs, salt and red pepper flakes until the veggies are tender, about 6-7 minutes.

Spread 1/2 cup of the sauce in the slow cooker. Add a layer of three lasagna noodles, breaking them to fit into your crockpot (don’t worry about being perfectly neat with this!). Add a layer of 1/3 of the vegetable mixture, then 1/2 cup of the sauce and 1/3 cup of the mozzarella cheese. Repeat twice more — noodles, vegetables, sauce, cheese. End with a final layer of noodles and the remaining 1/2 cup of the sauce. Add the remaining cheese and panko to the top.

Cover and cook on low for about 4 hours. If you have a crockpot that automatically switches to warm, the dish can go for hours more without your attention. Let the crockpot cool off for 20 minutes before trying to cut the lasagna, it will make serving it without making a mess oh-so-much easier.


What’s your favorite vegetarian crockpot recipe?


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