I made this recipe in hopes to bring it to a company potluck, so I made it at home the week before to "test" it. It's VERY good and I will definitely bring it to work! I read all the reviews first and chose to drain some of the juice from the diced tomatoes as most suggested. I also added extra seasoning as suggested (pepper, oregano, onion seasoning). I didn't have much time so I cooked it for 2 hours on high, but it wasn't quite done (some of the pasta was still firm) so I put the cover back on and cooked it another hour. It was perfect! (If I hadn't taken the cover off, I assume 2 1/2 to 2 3/4 hours would suffice). A definite "keeper"!
Slow-Cooker Vegetarian Lasagna
From EatingWell: 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.
35 Reviews for Slow-Cooker Vegetarian Lasagna
I decided to try this recipe since I was trying to use my slow cooker more often. I wasn't expecting much, to be honest. But I was very surprised at the deep flavors of the finished product. The lasagna noodles were cooked very well, as were all the veggies. I used the 4 hours on low heat option. The only change I made at all in the recipe was to add about 1/2 cup more of the mozzarella cheese on top at the end of cooking. Otherwise everything matched the recipe exactly. I was excited to find a very good new recipe that I will add to my "keepers" collection!
I love the fact that you don't have to cook the noodles. It's a easy, tasteful way to incorporate veggies. I'm not a veggie lover so I love recipes like this that make eating veggies painless!
This blew my expectations away! This is tied for the best lasagna that I have ever eaten....including restaurants and secret family recipes!! The veggies in this make even a meat lover like myself not miss the veggies! This recipe is bright and flavorful and yet traditional enough that you really get that lasagna comfort food feel!!! I will likely take this dish to my next potluck event and may make ahead of time and freeze it for easy baking also.
Alterations: The sauce was a great base but I added salt, pepper, Italian seasoning, onion flakes, and garlic powder to my personal liking.
Veggies: I used 1 package of baby bella mushroom caps because of cost.
Also, All of the veggies to go in the ricotta mixture I simply washed and put in the food processor together so that they were diced...and I was really happy with the TIME SAVED and the texture!! I believe it made the recipe more traditional feeling and yet it sacrificed nothing taste wise.
I made this in my crockpot today, and am pleasantly surprised at how good it is! I did drain the diced tomatoes, used egg white, added a chopped red pepper and added onion seasoning. I also added quite a bit more italian seasoning, garlic. I found that I didn't use as many noodles either. Probably ended up using a little over half of just one box! The flavor is fantastic and I love that it is a healthier alternative to regular lasagna. To me it tastes just a great as a full carb, fat version!