Slow Cooker Easy Vegetable Lasagna Recipe2022-08-04
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 5:00 h
- Ready In: 5:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat6 g
Trans Fat0 g
Unsaturated Fat4 g
Slow cooker easy vegetable lasagna recipe. This easy vegetable lasagna is a perfect way to put your slow cooker to work on a cold winter’s day. This is an easy crock pot lasagna recipe but with no baking required and very little prep time
What are the Benefits of Using a Slow Cooker?
Slow cookers are one of the most popular types of kitchen appliances. They are available in a wide range of sizes, colors, and styles.
Slow cookers cook food by simmering it at a low temperature for a long period of time. They use less energy and typically cost less than other types of cooking methods.
The benefits of using a slow cooker are that they can be used to make meals with long preparation times such as soups, stews, beans, roasts, and pot roasts. Slow cookers also minimize the need to watch or stir the food while it is being cooked which is especially convenient when you have other things to do or when entertaining guests.
Everyone loves a good lasagna but it can be time-consuming to assemble and bake.
Lasagna is a classic dish that is loved by many. But it can be time-consuming to assemble and bake. That is why you should try making lasagna in the slow cooker. It will be ready in a fraction of the time, with minimal effort on your part.
The Best Vegetables for Your Lasagna Recipe
Vegetables are an important part of lasagna. They provide texture, flavor, and color to the dish. This article will go over some of the best vegetables for lasagna.
This is a list of vegetables that work well in lasagna:
– Bell peppers
Slow Cooker Easy Vegetable Lasagna Recipe
You may like as well:
- 2 cans (8 oz (240 ml) each) tomato sauce with basil, garlic and Otomato sauce with basil, garlic and oreganoregano
- 14½ 0z (435 ml) can diced tomatoes with basil, garlic, and oregaon, undrained
- 1/2 pound (240 ml) part-skim ricotta cheese
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 dry lasagna noodles, uncooked
- 1/2 pound (240 g) sliced fresh mushrooms
- 6 oz (180 g) package baby spinach leaves
- 2 cups shredded Mozarella cheese
Lightly grease a 4-quart (4 L) slow cooker with nonstick cooking spray.
In a medium mixing bowl, combine tomato sauce and undrained tomatoes. Stir well and set aside. In a small mixing bowl, combine ricotta and seasoning. Mix well and set aside.
Spread 3/4 cup (180 ml) of the tomato mixture over the bottom of the slow cooker. Layer 3 lasagna noodles over the tomato mixture, breaking noodles to fit, then top with 3/4 cup (180 ml) of the tomato mixture and 3 remaining lasagna noodles, breaking to fit. Top with 3/4 cup (180 ml) tomato mixture, mushrooms, spinach, ricotta cheese mixture, and 1 cup mozzarella cheese. Pour the remaining tomato mixture over the lasagna noodles.
Cover the slow cooker and cook on a low-heat setting for 5-6 hours or until noodles are cooked through. Turn off the slow cooker and open the lid. Sprinkle with the remaining 1 cup (250 ml) of mozzarella cheese. Cover the slow cooker and allow it to stay for 5 minutes or until the cheese melts.