Slow-Cooker Vegetarian Lasagna

By Ellie

8 Person

120 Minutes

413 Calories

Sure, the slow cooker's great for stews and soups, but it also happens to make a mean lasagna! In this ingenious slow-cooker recipe, all you have to do is chop your veggies, then layer the ingredients (raw) into the crockpot. Serve with: Garlic bread and a green salad.

Ingredients

3 cups shredded part-skim mozzarella, divided
15 whole-wheat lasagna noodles (about 12 ounces), uncooked
Pinch of crushed red pepper (optional)
3 cloves garlic, minced
1 28-ounce can diced tomatoes
1 28-ounce can crushed tomatoes
1 small zucchini, quartered lengthwise and thinly sliced
3 large or 4 small portobello mushroom caps, gills removed (see Tip), halved and thinly sliced
1 5-ounce package baby spinach, coarsely chopped
1 15- to 16-ounce container part-skim ricotta
1 large egg

Method

01

Combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl.
02

Combine crushed and diced tomatoes and their juice, garlic and crushed red pepper (if using) in a medium bowl.
03

Generously coat a 6-quart or larger slow cooker with cooking spray. Spread 1½ cups of the tomato mixture in the slow cooker. Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible. Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down, then spoon on 1½ cups sauce and sprinkle with 1 cup mozzarella. Repeat the layering one more time, starting with noodles. Top with a third layer of noodles. Evenly spread the remaining tomato sauce over the noodles. Set aside the remaining 1 cup mozzarella in the refrigerator.
04

Put the lid on the slow cooker and cook on High for 2 hours or on Low for 4 hours. Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10 minutes to melt the cheese.

Related Tags

Slow-Cooker Vegetarian Lasagna

4.1

( By Ellie )

01 Information

Grade easy
Serving 8 servings
Calorie 413 Kcal
Prep Time 30 Mins
Cook Time 90 Mins
Total Time 120 Mins

02 Ingredients

3 cups shredded part-skim mozzarella, divided

15 whole-wheat lasagna noodles (about 12 ounces), uncooked

Pinch of crushed red pepper (optional)

3 cloves garlic, minced

1 28-ounce can diced tomatoes

1 28-ounce can crushed tomatoes

1 small zucchini, quartered lengthwise and thinly sliced

3 large or 4 small portobello mushroom caps, gills removed (see Tip), halved and thinly sliced

1 5-ounce package baby spinach, coarsely chopped

1 15- to 16-ounce container part-skim ricotta

1 large egg

03 Method

Step 1

Combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl.

Step 2

Combine crushed and diced tomatoes and their juice, garlic and crushed red pepper (if using) in a medium bowl.

Step 3

Generously coat a 6-quart or larger slow cooker with cooking spray. Spread 1½ cups of the tomato mixture in the slow cooker. Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible. Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down, then spoon on 1½ cups sauce and sprinkle with 1 cup mozzarella. Repeat the layering one more time, starting with noodles. Top with a third layer of noodles. Evenly spread the remaining tomato sauce over the noodles. Set aside the remaining 1 cup mozzarella in the refrigerator.

Step 4

Put the lid on the slow cooker and cook on High for 2 hours or on Low for 4 hours. Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10 minutes to melt the cheese.

04 Author