Best Vegetarian Lasagna Slow Cooker Recipes
SLOW COOKER VEGETARIAN LASAGNA
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
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 VEGETARIAN LASAGNA WITH WEIGHT WATCHER'S POINTS
From Eating Well (November/December 2011) 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. This recipe is courtesy of Eating Well, and contains 11 Weight Watcher's points as written. You can decrease the points to 8 per serving by substituting fat-free ricotta and mozzarella cheese. This recipe can be modified by adding different vegetables or a precooked protein.
Provided by Cook4_6
Categories One Dish Meal
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl.
- Combine crushed and diced tomatoes and their juice, garlic and crushed red pepper (if using) in a medium bowl.
- Generously coat a 6-quart or larger slow cooker with cooking spray. Spread 1 1/2 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 1 1/2 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.
- 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.
Nutrition Facts : Calories 290.1, Fat 14.9, SaturatedFat 8.9, Cholesterol 77.8, Sodium 690.4, Carbohydrate 16.2, Fiber 4, Sugar 4.8, Protein 25.4
SLOW-COOKER VEGETARIAN LASAGNA
Steps:
- Preparation 1.Combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl. 2.Combine crushed and diced tomatoes and their juice, garlic and crushed red pepper (if using) in a medium bowl. 3.Generously coat a 6-quart or larger slow cooker with cooking spray. Spread 1 1/2 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 1 1/2 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. 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. Nutrition
VEGETARIAN LASAGNA SLOW COOKER RECIPE
Steps:
- Saute squash, onion, garlic, and bell pepper for a few minutes until heated. Stir in potatoes and parsley. Add salt and pepper to taste. Grease a crockpot and place half of the squash mixture in the bottom. Add half of the pasta, then half of the cheese. Repeat layers. Combine tomato puree and sauce. Mix in seasoning to taste. Pour sauce over all in crockpot; do not stir. Cover; cook on high for 1 hour then reduce heat to low for 6 hours. You can also just cook this on low for 8 hours.
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