Had a very tight schedule, so tried this vegetarian lasagna. It was a breeze to make, yet it is very tasty. I do not think it was bland at all, maybe because I always give a very generous pinch of red pepper flakes when called for. I would definitely make it again, although if I have the time, I will always choose the oven-baked version.
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 was a hit with all 3 of my boys, including my 10-year-old picky eater and I'm always happy to find something good to cook in the crock pot.
This dinner was bland. It definitely needs spicing up. It's too heavy on the noodles too. If I were making this again, I would decrease the noodles by one layer.
I read the reviews before making and added 3 cloves of garlic, 1-1/2 tsp. Italian seasoning and 1/2 tsp. red pepper flakes. It did not come out soupy. It set up well and my meat eating family really enjoyed it. Will make again!
I hate when people make their own dish and then criticize a recipe that they basically did not follow. However, I ended up doing the same thing with great results. I drained all of the liquid off of the tomatoes and added tomato paste to help thicken my sauce and add flavor. I added onion, extra galic and salt to the sauce. Overall I was very pleased with the result. It was thick with no soupy mess. The whole family loved it for a quick weeknight meal. I must admit that I like my oven baked recipe better but it is also much more work. I will definitely make again and I loved the fact that the whole family got their veggies without even noticing.
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