Slow-Cooker Vegetarian Lasagna

Just made this and I can't believe this flavourful lasagna came out of a slow cooker. I used Brian Varbel's suggestions and the only other change is I omitted ricotta (I don't like it), sliced mushroom and zucchini and layered them between the noodles with extra mozzarella and parmesan. I also seasoned the veggie layers with a little crumbled chicken bouillon cube. You definitely need to drain the juice from the tomatoes because the zucchini and mushroom have enough water to hydrate the lasagna noodles by themselves.

This lasagna was terrible. It had no flavor, even with the adjustments recommended by others who have made this. It was soupy and the cheese was nonexistent. I should have known it wasn't going to be good when I couldn't even mix the amount of ricotta recommended with the spinach - there was way more spinach than cheese. Do not recommend.

I used cottage cheese instead of ricotta, and might have used a little more, put my spinach in a blender, and that was about it :) I loved it because my son, who is VERY fussy liked it so much that this is what he wants for his B'day supper!! AND.... He swears there is meat in it!!! LoL :D

Subbed a jar of organic tomato basil pasta sauce for the crushed tomato and followed Brian V's suggestions with 1 tsp of italian seasoning, basil and oregano (but did not add extra garlic). Subbed frozen porcini mushrooms for the portabellos and left out the zucchini. It was delicious and will definitely make this again.

Subbed a jar of organic tomato basil pasta sauce for the crushed tomato and followed Brian V's suggestions with 1 tsp of italian seasoning, basil and oregano (but did not add extra garlic). Subbed frozen porcini mushrooms for the portabellos and left out the zucchini. It was delicious and will definitely make this again.

Well, Brian V. , I tried this with the drained tomatoes, extra garlic, basil, oregano and Italian spices and I found it very bland. i put a bit of Thai chili sweet sauce on top of my piece of lasagna and that gave it a bit of heat and spice it needed- a nice compliment to the tomato sauce. i like the consistency and balance of pasta to veggies to sauce. I'll make this again and doctor it up.

loved this!..tasty, easy, affordable and makes plenty!! I am also glad I read the reviews and took the advice of other members. I made sure tof add salt and other seasonings, but not a lot just enough in the ricotta mix and extra extra garlic...i think i used 6 cloves. my husband still eats meat he loved this.

Made this today and couldn't be happier with it. I am SO glad I read the other reviews before I cooked it. I don't think it would have turned out as good otherwise. I mostly followed Brian Varbel's review, including adding the spices. The biggest thing I can recommend is draining the tomatoes so this doesn't become soupy. I didn't drain enough, it was still really good, but next time I'll drain them more. We will be making this again for sure!

Made this today and couldn't be happier with it. I am SO glad I read the other reviews before I cooked it. I don't think it would have turned out as good otherwise. I mostly followed Brian Varbel's review, including adding the spices. The biggest thing I can recommend is draining the tomatoes so this doesn't become soupy. I didn't drain enough, it was still really good, but next time I'll drain them more. We will be making this again for sure!

This is one of the best recipes I've ever made and we cook something new at least once or twice a week. I always read the reviews for handy tips. I drained all the juice out of the diced tomatoes and the lasagna came out perfect. Additionally, I doubled the garlic, added a teaspoon each of basil, oregano, and Italian seasoning to the sauce. I had bought 2 - 16 oz boxes of Lasagna Noodles, but I suspect even 1 - 12 oz box would be enough for this recipe...I wasn't sure how many noodles came in a box. I was skeptical that the noodles would get cooked in such a short time in the slow cooker. I cooked it on 4 hours low and for good measure cooked it another hour on high...other similar recipes with uncooked lasagna noodle layers in a slow cooker asked for 6 hours on low. I cooked it a little longer per some of the reviews on this recipe as well. Needless to say, it was a non-issue and it was perfectly cooked. I would highly recommend this recipe to everyone. It is delicious. You don't miss the meat at all, though I bet it would be good with a pound of spicy sausage or ground beef in the sauce layers. Since we are vegetarian, I might try adding chopped artichoke hearts to the vegetable ricotta mixture. Great recipe, easy to put together, highly recommend! Thanks!

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.

What a surprise! Had a very tight schedule, so tried this vegetarian lasagna. It was a breeze to make, yet it is very tasty. I do not think it was bland at all, maybe because I always give a very generous pinch of red pepper flakes when called for. I would definitely make it again, although if I have the time, I will always choose the oven-baked version. Pros: easiest lasagna I've ever made Cons: it's not crispy or browned on the top, the way oven-baked lasagna is.

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.

Easy/Healthy/ Tastes Great 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. Pros: Easy Cons: Slightly Bland

Easy way for lasagnaI always make lasagna in the oven using uncooked noodles- this just takes the oven out of the equation. Nice to know it really does work, making lasagna in the slow cooker. I agree with others, mine came out a bit soupy in the bottom. Also, it was a bit bland (and I even thought ahead and added Italian seasoning herbs to the tomatoes). So, I definitely think, as others have said, this is a great Base recipe- add the veggies you love, and if it's even easier to use canned/jarred pasta sauce, go for it. Just make sure all the noodles are covered with the sauce.Pros: No oven needed, easy to pull togetherCons: A bit soupy

Easy way for lasagna I always make lasagna in the oven using uncooked noodles- this just takes the oven out of the equation. Nice to know it really does work, making lasagna in the slow cooker. I agree with others, mine came out a bit soupy in the bottom. Also, it was a bit bland (and I even thought ahead and added Italian seasoning herbs to the tomatoes). So, I definitely think, as others have said, this is a great Base recipe- add the veggies you love, and if it's even easier to use canned/jarred pasta sauce, go for it. Just make sure all the noodles are covered with the sauce. Pros: No oven needed, easy to pull together Cons: A bit soupy

Be CreativeThis 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.

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.

Very niceThe 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?Pros: No oven needed!Cons: 8 servings is a lot for a household of two

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? Pros: No oven needed! Cons: 8 servings is a lot for a household of two

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 Pros: Simple and not made with a canned sauce Cons: could use a little more spice

Good base, fix it and forget it I like with how tedious lasagna can become, especially when you make your own sauce, that this lasagna does not have that daunting, time consuming nature. I think this recipe does need some jazzing up with spices. I added a whole onion to the tomato mixture, along with basically a homemade italian spices blend. I added some spice to the veggie mixture as well. I suppose if it needs anything, I would do some more spice tweaking. I could see this being quite bland as is. It is a good recipe and did not take much hands on time at all.

IncredibleI used this recipe as a base instead of following it to the letter. I added fresh basil, oregano, salt, and pepper to the sauce as well as added shredded carrots and Italian sausage.I think the recipe would have been bland without my spice additions, but with the fresh herbs it was absolutely hands-down the best lasagna I have ever eaten.Pros: just layer it and forget itCons: takes some time to chop up everything

Incredible I used this recipe as a base instead of following it to the letter. I added fresh basil, oregano, salt, and pepper to the sauce as well as added shredded carrots and Italian sausage. I think the recipe would have been bland without my spice additions, but with the fresh herbs it was absolutely hands-down the best lasagna I have ever eaten. Pros: just layer it and forget it Cons: takes some time to chop up everything