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!
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.
33 Reviews for Slow-Cooker Vegetarian Lasagna
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!
I added extra veggies, including a yellow squash and more spinach. I am guessing that's what made it a bit soupy. I took a ladle and removed some, but the next day, it was fine...and the flavors melded more as is typical for an italian dish the next day. I didn't read reviews beforehand but would also increase the seasonings by adding salt and pepper, fresh basil and oregano, perhaps some italian seasoning, and more garlic.
I didn't put in the red pepper and it was still absolutely delicious and so flavorful - best I have ever made. I did put it under the broiler before serving to get the top nice and crunchy.