Best 5 Slow Cooker Veggie Lasagna Recipes

SLOW-COOKER VEGETABLE LASAGNA

Steps:

• Lightly spray the inside of a slow cooker crock with nonstick cooking spray. Spread 1/2 cup marinara sauce on the bottom of the slow cooker, then add a layer of noodles (you may have to cut or break noodles to fit in a single layer).
• Cover the noodles with 3/4 cup ricotta cheese, 1/4 cup green peas, 1 cup baby spinach leaves, 1 cup sliced zucchini and 3/4 cup marinara sauce. Repeat with two additional layers of noodles, ricotta, vegetables and sauce; you will have three layers in all. End with a final layer of noodles, the remaining marinara sauce and the mozzarella cheese.
• Cover with the lid and cook on high for 3 hours or 5 to 6 hours on low. Turn the slow cooker off and let the lasagna sit for at least 30 minutes before serving (this allows it to firm up).
• Garnish with parsley and serve.

SLOW-COOKER VEGGIE LASAGNA

Steps:

• Cut two 18x3-in. strips of heavy-duty foil; crisscross so they resemble an "X." Place strips on bottom and up sides of a 1-1/2-qt. slow cooker. Coat strips with cooking spray. , In a small bowl, combine the first 6 ingredients. Spread 1 tablespoon spaghetti sauce on the bottom of prepared slow cooker. Top with half of the zucchini and a third of the cheese mixture., Break noodles into 1-in. pieces; sprinkle half of the noodles over cheese mixture. Spread with 1 tablespoon sauce. Top with half of the spinach and half of the mushrooms. Repeat layers. Top with remaining cheese mixture and spaghetti sauce., Cover and cook on low for 3-1/2 to 4 hours or until noodles are tender.

SLOW COOKER VEGETARIAN LASAGNA

Steps:

• In medium bowl, combine marinara sauce and tomatoes with their juice.
• Spray 4.5-6 quart slow cooker bowl with nonstick cooking spray.
• Spoon 1 cup tomato-sauce mixture into bowl.
• Arrange 1/4 of noodles over sauce, overlapping noodles and breaking into large pieces to cover as much sauce as possible.
• Spoon about 3/4 cup sauce over noodles, then top with 1/2 cup ricotta, and 1/2 cup shredded cheese.
• Spread half of spinach over cheese.
• Repeat layering 2 more times beginning with noodles, but in middle layer, replace spinach with frozen crumbles. Place remaining noodles over spinach, then top with remaining sauce and shredded cheese.
• Cover slow cooker with lid and cook on low 2.5 to 3 hours or on high 1.5 to 1.75 hours, or until noodles are very tender.

SLOW-COOKER VEGETABLE LASAGNE

Steps:

• Heat 1 tbsp rapeseed oil in a large non-stick pan and fry 2 sliced onions and 2 chopped large garlic cloves for 5 mins, stirring frequently until softened.
• Tip in 2 diced large courgettes, 1 red and 1 yellow pepper, both roughly sliced, and 400g chopped tomatoes with 2 tbsp tomato purée, 2 tsp vegetable bouillon and 15g chopped basil.
• Stir well, cover and cook for 5 mins. Don't be tempted to add more liquid as plenty of moisture will come from the vegetables once they start cooking.
• Slice 1 large aubergine. Lay half the slices of aubergine in the base of the slow cooker and top with 3 sheets of lasagne.
• Add a third of the ratatouille mixture, then the remaining aubergine slices, 3 more lasagne sheets, then the remaining ratatouille mixture.
• Cover and cook on High for 2½ - 3 hours until the pasta and vegetables are tender. Turn off the machine.
• Scatter 125g vegetarian buffalo mozzarella over the vegetables then cover and leave for 10 mins to settle and melt the cheese.
• Scatter with extra basil and serve with a handful of rocket.

SLOW-COOKER VEGETABLE LASAGNA

Steps:

• Heat oil in large skillet on medium heat. Add mushrooms and peppers; cook and stir 3 min. Remove from heat. Add spinach; stir until wilted. Stir in tomato sauce.
• Mix egg, ricotta, 1-1/2 cups shredded cheese and 2 Tbsp. Parmesan until blended.
• Spoon 1-1/2 cups sauce into slow cooker; top with layers of half each of the noodles (broken to fit) and ricotta mixture. Cover with 2 cups sauce. Top with remaining noodles (broken to fit), ricotta mixture and sauce. Cover with lid.
• Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours) or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until shredded cheese is melted.