Crock Pot Vegetarian Lasagna Recipes

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CROCK POT VEGETARIAN LASAGNA



Crock Pot Vegetarian Lasagna image

This is an easy lasagna to make. It smells wonderful while cooking and tastes great. I adapted this recipe from a combination of others and came up with this vegetarian version. You can make this vegan easily by adding more of your favorite vegetables and using soy cheeses. Even the non vegetarians I made this for had seconds.

Provided by CgyVegan

Categories     One Dish Meal

Time 5h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
2 onions, diced
3 garlic cloves, Crushed
2 (6 ounce) cans tomato paste
2 (680 ml) cans tomato sauce
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 1/2 cups mushrooms, sliced
1 teaspoon dried oregano
1 (750 g) container ricotta cheese
4 cups fresh spinach, rinsed
1/2 cup parmesan cheese or 1/2 cup asiago cheese, grated
2 (375 g) boxes no-boil lasagna noodles, oven ready, uncooked
16 ounces mozzarella cheese, shredded

Steps:

  • In large saucepan over medium heat, heat olive oil and add onions and garlic. Cook over medium heat until tender, about 3 minutes. Add mushrooms, oregano, salt and pepper to taste and cook for another 3 minutes, stirring often.
  • Add tomato paste and stir mixing thoroughly. Add tomato sauce, stir and cook sauce stirring occasionally for another 6-8 minutes or until heated through.
  • Remove sauce from heat and set aside.
  • In crock pot, cover bottom with enough sauce to just cover. Add two layers of lasagna noodles, breaking them where needed.
  • Spread noodles with one tub of the ricotta cheese and salt and pepper. Add two layers of lasagna noodles.
  • Cover noodles with half of the sauce, sprinkle with 1/2 of the mozzarella cheese. Add two layers of lasagna noodles.
  • Spread noodles with 1/2 tub of the ricotta cheese. Shake excess water from spinach leaves and cover cheese with spinach and salt and pepper. Add two layers of lasagna noodles.
  • Cover noodles with remaining sauce and cover sauce with remaining mozzarella and parmesan or asiago cheese.
  • Put lid on crock pot and turn on high. Leave to cook for 5 hours. When done, let lasagna sit for 8 minutes to set before cutting.

SLOW-COOKER VEGGIE LASAGNA



Slow-Cooker Veggie Lasagna image

This "veggie-licious" alternative to traditional lasagna makes use of slow-cooker convenience. I suggest using chunky spaghetti sauce. -Laura Davister, Little Suamico, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 3h55m

Yield 2 servings.

Number Of Ingredients 11

1/2 cup shredded part-skim mozzarella cheese
3 tablespoons 1% cottage cheese
2 tablespoons grated Parmesan cheese
2 tablespoons egg substitute
1/2 teaspoon Italian seasoning
1/8 teaspoon garlic powder
3/4 cup meatless spaghetti sauce
1/2 cup sliced zucchini
2 no-cook lasagna noodles
4 cups fresh baby spinach
1/2 cup sliced fresh mushrooms

Steps:

  • Cut two 18x3-in. strips of heavy-duty foil; crisscross so they resemble an "X." Place strips on bottom and up sides of a 1-1/2-qt. slow cooker. Coat strips with cooking spray. , In a small bowl, combine the first 6 ingredients. Spread 1 tablespoon spaghetti sauce on the bottom of prepared slow cooker. Top with half of the zucchini and a third of the cheese mixture., Break noodles into 1-in. pieces; sprinkle half of the noodles over cheese mixture. Spread with 1 tablespoon sauce. Top with half of the spinach and half of the mushrooms. Repeat layers. Top with remaining cheese mixture and spaghetti sauce., Cover and cook on low for 3-1/2 to 4 hours or until noodles are tender.

Nutrition Facts : Calories 259 calories, Fat 8g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 859mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges

VEGETARIAN SPINACH CROCK-POT LASAGNA



Vegetarian Spinach Crock-Pot Lasagna image

From Vegetarian Times. If you like the top of your lasagna browned, place the warm crockpot in a 400 degree oven for 10 minutes.

Provided by ceilmary

Categories     Easy

Time 6h30m

Yield 8 serving(s)

Number Of Ingredients 15

1 medium onion, quartered
1 cup fresh basil leaf
1 tablespoon dried oregano
2 garlic cloves, peeled
1 garlic clove, minced
8 ounces tempeh, cut into chunks
28 ounces chopped tomatoes (fire roasted preferred)
1 teaspoon salt
2 tablespoons olive oil (plus a little extra to oil crockpot)
1/2 teaspoon ground pepper
2 (10 ounce) packages frozen spinach, thawed and drained
8 ounces no-boil lasagna noodles
16 ounces roasted red peppers, rinsed and drained
16 ounces low-fat ricotta cheese, divided
1 cup swiss cheese, grated, divided

Steps:

  • Place onion, basil, oregano, and 2 whole garlic cloves in food processor; pulse 6 times or until onion and garlic are chopped. Add tempeh; pulse until tempeh is ground. Add tomatoes, oil, salt, and pepper; pulse until chunky sauce forms.
  • Combine spinach and minced garlic in bowl; season with salt and pepper.
  • Coat bottom and sides of a 4 quart slow cooker with oil. Spread 1 cup of tomato sauce over bottom; cover with a layer of lasagna noodles (break them into pieces to fit around edges). Spread 3/4 cup spinach mixture over top. Place 1 layer roasted red peppers over spinach, and top with 3/4 cup ricotta. Spread 1 cup tomato sauce over ricotta. Sprinkle with 1/3 cup Swiss cheese. Repeat, layering noodles, spinach, pepper, ricotta, Swiss cheese and tomato sauce. Top with 1 more layer of noodles and remaining spinach, tomato sauce, ricotta. and Swiss cheese. Cook 4 hours on high or 6 hours on low. Let stand 10 minutes before serving.

Nutrition Facts : Calories 198.5, Fat 11.2, SaturatedFat 3.8, Cholesterol 12.4, Sodium 1159.2, Carbohydrate 15.2, Fiber 4.9, Sugar 4.1, Protein 13.7

SLOW COOKER LASAGNA



Slow Cooker Lasagna image

This recipe is so easy, you might think that you are doing something wrong. It is delicious!

Provided by KIMIRN

Categories     World Cuisine Recipes     European     Italian

Time 4h40m

Yield 10

Number Of Ingredients 11

1 pound lean ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 ½ teaspoons salt
1 teaspoon dried oregano
1 (12 ounce) package lasagna noodles
12 ounces cottage cheese
½ cup grated Parmesan cheese
16 ounces shredded mozzarella cheese

Steps:

  • In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.
  • In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
  • Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
  • Cover, and cook on LOW setting for 4 to 6 hours.

Nutrition Facts : Calories 446.4 calories, Carbohydrate 35.7 g, Cholesterol 71.6 mg, Fat 20.3 g, Fiber 3.2 g, Protein 31.2 g, SaturatedFat 10.2 g, Sodium 1420.2 mg, Sugar 7.5 g

SLOW-COOKER VEGETABLE LASAGNA



Slow-Cooker Vegetable Lasagna image

Enjoy easy preparation for this Slow-Cooker Vegetable Lasagna! Relish in the slow-simmered tender noodles in this delicious vegetable lasagna.

Provided by My Food and Family

Categories     Pasta

Time 4h20m

Yield 8 servings

Number Of Ingredients 10

1 Tbsp. oil
1/2 lb. sliced fresh mushrooms
2 red peppers, coarsely chopped
1 pkg. (6 oz.) baby spinach leaves
1 can (15 oz.) tomato sauce
1 egg, beaten
1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided
1/4 cup KRAFT Grated Parmesan Cheese, divided
6 whole wheat lasagna noodles, uncooked

Steps:

  • Heat oil in large skillet on medium heat. Add mushrooms and peppers; cook and stir 3 min. Remove from heat. Add spinach; stir until wilted. Stir in tomato sauce.
  • Mix egg, ricotta, 1-1/2 cups shredded cheese and 2 Tbsp. Parmesan until blended.
  • Spoon 1-1/2 cups sauce into slow cooker; top with layers of half each of the noodles (broken to fit) and ricotta mixture. Cover with 2 cups sauce. Top with remaining noodles (broken to fit), ricotta mixture and sauce. Cover with lid.
  • Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours) or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until shredded cheese is melted.

Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 65 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 22 g

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