This is a super busy week for me. I’m sure you’ve all been there. It’s one of those weeks where I just don’t have more than 20 or 30 minutes to spend on dinner. So last week when my sister-in-law requested vegetarian crockpot recipes, it was perfect timing.
This meal took about 20 minutes to prep and left me wondering why I don’t use my crockpot more often. I whipped it together while Meghan was napping and we had a hot meal with no mess at dinner time. It doesn’t get any better than that!
This casserole has a lasagna-like quality to it, with layered vegetables, tomato sauce, cheese, and Italian flavors. I just finished the leftovers for lunch and it is tasty and comforting.
It may just look like a big glob of vegetables, but it is truly delicious. Looks can be deceiving. And does it really matter how it looks when it tastes good and only takes 20 minutes to prep? I don’t think so.
Layered Vegetable Crockpot Casserole
Serves 4-6 as a main course
1 (14.5 ounce) can no-salt added tomato sauce
1 tablespoon Italian herb blend
1 teaspoon salt
1/4 teaspoon black pepper
1 large carrot, sliced
1/2 cup frozen corn
1/2 cup frozen peas
4 russet potatoes, sliced
2 large zucchini, sliced
1 1/2 cups shredded cheese (I used a 3-cheese blend of mozzarella, cheddar, and jack)
In a medium bowl, combine the tomato sauce, Italian herb blend, salt, pepper, corn, peas, and carrots.
Spray the inside of your crockpot with non-stick cooking spray. Place a layer of potatoes on the bottom. You want to cover the bottom, overlapping the potatoes a little. Sprinkle with salt and pepper.
In a similar fashion, add a layer of zucchini and sprinkle with salt and pepper.
Top with 1/3 of the tomato sauce and vegetable mixture. On top of this, sprinkle with 1/2 cup of the shredded cheese.
Repeat this two more times for a total of three layers.
Cook on high in your crockpot for 3 1/2-4 hours.
When it’s finished, it should look like this melty-cheese goodness. Your kitchen will smell fabulous.
When you dig in, depending on your serving size you’ll be getting somewhere between 250-380 calories, 4-6 grams of fiber, 9-13 grams of fat, and 11-17 grams of protein. Of course it is chock full of vegetables which means you and your family will also be getting a ton of vitamins and minerals. All of that in a quick and easy meal. I’m sold on my crockpot and am convinced I need to start breaking it out more often.
Layered Vegetable Crockpot Casserole
Serves 4-6 as a main course
1 (14.5 ounce) can no-salt added tomato sauce
1 tablespoon Italian herb blend
1 teaspoon salt
1/4 teaspoon black pepper
1 large carrot, sliced
1/2 cup frozen corn
1/2 cup frozen peas
4 russet potatoes, sliced
2 large zucchini, sliced
1 1/2 cups shredded cheese (I used a 3-cheese blend of mozzarella, cheddar, and jack)
In a medium bowl, combine the tomato sauce, Italian herb blend, salt, pepper, corn, peas, and carrots.
Spray the inside of your crockpot with non-stick cooking spray. Place a layer of potatoes on the bottom. You want to cover the bottom, overlapping the potatoes a little. Sprinkle with salt and pepper.
In a similar fashion, add a layer of zucchini and sprinkle with salt and pepper.
Top with 1/3 of the tomato sauce and vegetable mixture. On top of this, sprinkle with 1/2 cup of the shredded cheese.
Repeat this two more times for a total of three layers.
Cook on high in your crockpot for 3 1/2-4 hours.
Just by looking at the picture I can tell this will be daddy-approved. 🙂 Printing this out to add to my meal planning binder! 🙂
I always wonder why I don’t use my crock pot more! This looks fantastic. 🙂
It is. I made it last week and it was approved by all. I’d like to know if this recipe freezes well.
I have not tried freezing this one–sorry. Please let me know if you try it!
This looks really good, and I am always looking for good crockpot recipes. Thanks!
I have always wanted to do more crockpot cooking… Why is it that I don’t live out of it during weeknight meals? Maybe it’s the counter space? I don’t know. This is what I want to make and take as leftovers to school! 🙂
Yum! I see you are putting your mandoline to good use!:) Definitely will be making this one! (Love that mandolin, thank you!)
I am thinking I need to clear some real estate on my kitchen counter for my crockpot so I use it more often! This sounds really yummy.
Maryea – this looks seriously, seriously good – I think I just figured out what I’m making for dinner tomorrow night!
Can you make this is a slow cooker?
Yes. I think you could also bake it in the oven, but I haven’t tried it so I don’t know the cooking time.
I just made this tonight and it was excellent. I love crockpot recipes. I did change one thing though. My son does not like anything with tomatoes. He even complains when his pizza has too much sauce. 🙂 So instead of using a whole can of tomato sauce I did half tomato and half alfredo sauce. Just so the tomato taste wouldn’t be so strong. It turned out excellent. I will for sure be cooking this again.
Great idea! My husband is the same way with tomato sauce, so I may have to try that once I can eat cheese again. Thanks! 🙂
I’m late to finding your blog (I will subscribe!) I made this casserole last night and it was as you described: easy and delicious! Thank you! I too need to use my crockpot more! 🙂
Welcome and thanks for letting me know you tried this! 🙂
Do you think I could cook it on low for double the time? During the week I’m not home until around 6 and I’m worried it would get too mushy/overcooked if I cooked it on high and then let it sit for hours and hours.
Thanks.
I do think that would work. (But I haven’t personally tried it…) Let me know if you try it!
Thanks for the recipe Maryea. My husband and I really enjoyed it!
You’re welcome! I’m glad you liked this. 🙂
Will not try this one again! Perhaps it was due to the non-dairy cheese I used due to my husband’s diet restrictions. But also the potatoes turned black so it was hard to look at while eating plus there was little favor. I was so hoping this would be tasty as the prep was quick and easy.
Sorry this didn’t work out for you. I definitely can’t vouch for how it would work with non-dairy cheese as I’ve never tried it with anything other than regular cheese.
I used the Daiya non-dairy cheese and it turned out fine. All the vegetables were fine, according to my grandkids.
That’s great to hear!
Can this recipe be frozen?
What size slow cooker did you make this in?
In the pictures, it was our old slow cooker and I’m not sure of the size but it was on the smaller size. I’ve also made this in our newer slow cooker which is bigger–I believe it’s a 5 quart.
Can we double the recipe and let it cook on low overnight?
I’m sorry I can’t say because I haven’t tried it.