I wasn't sure what to except as I had never made a lasagna in the slow cooker before. I drained the diced tomatoes as other reviewers stated. I mixed the diced tomatoes with 3/4 of a jar of tomato sauce. I used fresh spinach and mushrooms. I layered the spinach and mushrooms on top of the ricotta cheese. I seasoned the sauce with fresh basil and extra garlic. I set the slow cooker on High for 2 hours, and viola! The perfect lasagna. The slow cooker kept the lasagna warm for approx another hour until we were ready to eat it. The noodles were cooked perfectly, there was no excess liquid, as some other people had problems with (my main concern). I am not sure I have an excuse to use the conventional oven to make a lasagna again. Thanks for this recipe.
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
Typically, I really like vegetarian dishes but I was disappointed with this recipe. I wish I had read other reviews before making it. Mine came out soupy and could have used a lot more seasoning. More garlic along with some basil, oregano, salt, and pepper. The noodles were mushy and, except for the mozzarella on the top, the cheeses disappeared. If I try this recipe again, before adding them to the slow-cooker, I'll cook the mushrooms, spinach, and zucchini to remove some of the moisture. And I'll definitely jazz up the sauce.
I made this recipe in hopes to bring it to a company potluck, so I made it at home the week before to "test" it. It's VERY good and I will definitely bring it to work! I read all the reviews first and chose to drain some of the juice from the diced tomatoes as most suggested. I also added extra seasoning as suggested (pepper, oregano, onion seasoning). I didn't have much time so I cooked it for 2 hours on high, but it wasn't quite done (some of the pasta was still firm) so I put the cover back on and cooked it another hour. It was perfect! (If I hadn't taken the cover off, I assume 2 1/2 to 2 3/4 hours would suffice). A definite "keeper"!
I decided to try this recipe since I was trying to use my slow cooker more often. I wasn't expecting much, to be honest. But I was very surprised at the deep flavors of the finished product. The lasagna noodles were cooked very well, as were all the veggies. I used the 4 hours on low heat option. The only change I made at all in the recipe was to add about 1/2 cup more of the mozzarella cheese on top at the end of cooking. Otherwise everything matched the recipe exactly. I was excited to find a very good new recipe that I will add to my "keepers" collection!
I love the fact that you don't have to cook the noodles. It's a easy, tasteful way to incorporate veggies. I'm not a veggie lover so I love recipes like this that make eating veggies painless!