Best Easy Vegan Slow Cooker Lasagna Recipes

SLOW-COOKER VEGGIE LASAGNA

Slow-Cooker Veggie Lasagna image

This "veggie-licious" alternative to traditional lasagna makes use of slow-cooker convenience. I suggest using chunky spaghetti sauce. -Laura Davister, Little Suamico, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 3h55m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

1/2 cup shredded part-skim mozzarella cheese
3 tablespoons 1% cottage cheese
2 tablespoons grated Parmesan cheese
2 tablespoons egg substitute
1/2 teaspoon Italian seasoning
1/8 teaspoon garlic powder
3/4 cup meatless spaghetti sauce
1/2 cup sliced zucchini
2 no-cook lasagna noodles
4 cups fresh baby spinach
1/2 cup sliced fresh mushrooms

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.

Nutrition Facts : Calories 259 calories, Fat 8g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 859mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges

SLOW COOKER VEGETARIAN LASAGNA

Slow Cooker Vegetarian Lasagna image

In college, choosing macaroni and cheese or juniorettes is always a first choice- But sometimes, it just doesn't cut it. Home cooked meals are very necessary every once in awhile, as you may know. Slow cooker recipes are great in apartments, especially when space is limited to prepare a feast. This takes only minutes to prepare, then let it cook while you study or rest for 2 1/2 hours. *Note: Veggie crumbles are a heat and serve vegetarian meat substitute- If you don't want this to be vegetarian, you can substitute 8 ounces ground beef, browned, for the crumbles.

Provided by BeccaB3c

Categories One Dish Meal

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 (26 ounce) jar marinara sauce (I like Prego)
1 (14 1/2 ounce) can diced tomatoes
1 (8 ounce) package no-boil lasagna noodles
1 (15 ounce) container part-skim ricotta cheese
1 (8 ounce) package shredded Italian cheese blend or 8 ounces shredded mozzarella cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup frozen veggie crumbles (Like Boca, etc)

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.

Nutrition Facts : Calories 188.3, Fat 7.6, SaturatedFat 3.5, Cholesterol 19.6, Sodium 527.5, Carbohydrate 20.8, Fiber 4.4, Sugar 11, Protein 10

SLOW-COOKER VEGETABLE LASAGNA

Slow-Cooker Vegetable Lasagna image

Busy families, this recipe is for you. I crave the comfort of homemade lasagna in the winter, but I dislike the lengthy assembly time that often accompanies the dish. The slow cooker makes the entire process really simple: no boiling noodles, no precooking the vegetables and no need to worry about making neat layers.

Provided by Food Network

Categories main-dish

Time 3h50m

Yield 8 servings

Number Of Ingredients 9

Ingredients

Nonstick cooking spray
4 cups marinara sauce
8 to 9 lasagna noodles (preferably whole wheat)
2 1/4 cups part-skim ricotta cheese
3/4 cup green peas, thawed if frozen
3 cups baby spinach leaves
3 cups sliced zucchini (from about 3 to 4 small zucchini)
3/4 cup shredded mozzarella cheese
Chopped fresh parsley, for garnish

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.

Nutrition Facts : Calories 479 calorie, Fat 14 grams, SaturatedFat 6.6 grams, Carbohydrate 63 grams, Fiber 5 grams, Protein 25 grams, Sugar 13 grams