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Slow-Cooker Vegetarian Lasagna

November/December 2011

Your rating: None Average: 3.5 (1040 votes)

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.


37 Reviews for Slow-Cooker Vegetarian Lasagna

04/23/2013

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.

Comments
04/09/2013
Anonymous

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.

Comments
12/10/2012
Anonymous
Very good with additional spices

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!

Is a great vegetarian meal for a group
Comments
11/19/2012
Anonymous
Easy, Quick and Stress Free!

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.

Fast
Comments (1)

No comments

Anonymous wrote 1 year 8 weeks ago

Love this recipe,only

Love this recipe,only difference. I use my home made sauce, still healthy .

11/06/2012
Anonymous
My new lasagna recipe

This was great lasagna and I added 1 lb of sliced porta Bella mushrooms along with 2 diced red peppers and the recommended spinach. I didn't want to use the tomatoes thinking it might get too watery, so I used a spicy pasta sauce instead. I diced up 5-6 plum tomatoes and sprinkled them on the top noodle layer along with a bit of sauce & the cheese. Will definitely be making again with a turkey meatballs layer.....

Easy to assemble
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