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.
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.
37 Reviews for Slow-Cooker Vegetarian Lasagna
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.
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.....