I did everything exactly as the recipe said and my lasagna turned out like soup. A few of the top noodles did not cook all the way through and the filling was runny. I expect lasagna to be in nice layers and there was no way to scoop this out of the slow-cooker without it falling apart.
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 recipe was so easy. I did make a few changes. First I sliced yellow squash, zucchini, white mushrooms, red and yellow peppers and layered those between the noodles. I combined the fresh spinach, fresh garlic, fresh oregano and basil with the low fat ricotta cheese. I did not add the egg to the ricotta. This recipe allows for you to be creative and add any veggies you can think off. Next time I will remember the eggplant and add that as well.
I made this and followed the directions as written, except that I used one can of Hunt's traditional Garlic and Herb spaghetti sauce instead of plain crushed tomatoes, and also added some salt to the sauce as well. I think sauce makes or breaks a lasagna, and I agree with the other reviewers that this was otherwise a pretty bland sauce recipe.
Still, the lasagna came out GREAT. The kids loved it (2 1/2 and 5) and I had plenty of leftovers for lunch this week.
One possible change for next time: I may use two cans of the Hunt's spaghetti sauce (and also add some onion and more flavor like others), and take out the diced tomatoes. I think because of the diced tomatoes it was really watery at the bottom of the pot. It didn't make the lasagna soggy, and I removed all the leftovers and put them in tupperwares (and they held up fine), but I didn't like all the water at the bottom.
The first time I made this I was trying to make this a 4 serving dish and I used too much cheese, ending up with high cholesterol test results.
I wonder how this recipe would fare with creamy tofu?
Also, the make ahead tip is not really clear, could I fill the slow cooker the night before?
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