This was a really tasty and versatile recipe. You can play around with this recipe and add or omit vegetables depending on your taste. I added eggplant, squash and some seasonings (basil, oregano, parsley, garlic salt, pepper). I also serve spagetti sauce on the side. 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
really liked this! i left out mushrooms, used my tomatoes from garden instead of canned! i shredded zucchinni instead. the meat eaters loved it! a little watery though.
I did drain some of the liquid from my canned diced tomatoes (which included garlic and onion) and added more seasoning, as recommended. Also, I didn't mix the spinach, mushrooms and zucchini into the ricotta; I just layered them between the ricotta and sauce. Other than that, I followed the recipe and it was delicious! No soupy bottom for me, and the veggies were crisp-tender. I was very skeptical, but it does cook beautifully.
On a side note, I prefer to use my slow cooker on weekdays so I come home from work to a hot meal. This recipe, while effective, has a relatively short cook time so I can't make it while at work. It did come in handy as a summer meal when I didn't want to use the oven.
I began prepping & putting this lasagna together before reading reviews. I only had larger sized cloves of garlic, so there was maybe twice the amount than the recipe calls. I also chose to use crushed tomatoes with basil for flavoring. I also added about a tablespoon of red pepper flakes for more heat. While putting the lasagna together, I believe I may have put less pasta than called for because I was still left with 1/4th of my box. Those are the only "accidental changes" I did to it. I made this in my 5.5qt crock pot. After finishing, I began reading the reviews and worried my lasagna would be soupy since I didn't do the adjustments suggested. At the beginning (I cooked it 4 hours on low), it was a little watery. With my spatula, I pushed down on my layers and let the liquid come up the sides a bit. I only did this twice during the cooking time. In the end? It came out perfect! I was able to easily cut and pull out a slice. Each serving was all gone in 5 minutes. I love that I'll be able to adjust this around and add or take out ingredients whenever I want to switch it up a bit!
I just added some oregano and the flavor was great. It is a little soupy initially it but just let the liquid drain to the bottom. Leftovers seem to "firm up" nicely when heated in the microwave. The first time I made it was for a vegetarian friend. The second time Imade it I added meatballs on the side.