During the hot summer weather (and let’s face it—even the end of August can be pretty hot), who wants to make dinner in a hot
oven? Still, sometimes I get a hankering for lasagna, no matter what the weather. I just want it to magically appear for
dinner, without all the boiling and baking usually required.
Poof! The EatingWell Test Kitchen has granted my wish by creating this vegetarian lasagna recipe I can make in my slow
cooker. No hot oven! I don’t even have to boil the noodles. Summertime and the layering is easy.
I’m always happy to load up on fresh vegetables at this time of year, and with all the portobello mushrooms, zucchini and
garlic in this recipe there’s so much flavor I don’t miss the meat. To round out the healthful deliciousness, whole-wheat
noodles and part-skim ricotta add fiber and cut back on fat. Make Slow-Cooker Vegetarian Lasagna
for dinner tonight and you can still enjoy the summer weather or even
begin planning for back to school (sorry, I can’t make that magically disappear).
Looking for more ways to use your slow cooker for vegetarian meals? Check out EatingWell’s collection of
Vegetarian Slow Cooker Recipes
Slow-Cooker Vegetarian Lasagna
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 crock pot.