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Slow-Cooker Vegetarian Lasagna

November/December 2011

Your rating: None Average: 3.5 (694 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.


33 Reviews for Slow-Cooker Vegetarian Lasagna

12/27/2011
Anonymous
Lasagna SOUP is more like it

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.

easy, quick
Comments (2)

No comments

Anonymous wrote 2 years 23 weeks ago

Yes, I agree. The canned

Yes, I agree. The canned tomatoes also lend a very metallic taste. It needs better/thicker sauce & definitely more flavoring.

Anonymous wrote 2 years 26 weeks ago

Same thing happened to me.

Same thing happened to me. Not a keeper.

12/11/2011
Be Creative

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.

Comments
12/05/2011
Anonymous
Finally an Easy Lasagna

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.

Takes the labor out of lasagna.
Comments
11/22/2011
Very nice

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?

No oven needed!
Comments
11/18/2011
easy

I made as directed I did add and Italian herb blend to the sauce...and it was wonderful...next time I think I will add the carrots and the onion others mentioned

Simple and not made with a canned sauce
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