Slow Cooker Vegetable Lasagna Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

SLOW-COOKER VEGETABLE LASAGNE



Slow-cooker vegetable lasagne image

Make this low-calorie veggie lasagne as a lighter alternative to the traditional bake. It's layered with pasta, ratatouille and sliced aubergine, and packs in all of your five-a-day

Provided by Good Food team

Categories     Dinner, Main course, Pasta, Supper

Time 3h30m

Number Of Ingredients 12

1 tbsp rapeseed oil
2 onions, sliced
2 large garlic cloves, chopped
2 large courgettes, diced (400g)
1 red and 1 yellow pepper, deseeded and roughly sliced
400g can chopped tomatoes
2 tbsp tomato purée
2 tsp vegetable bouillon
15g fresh basil, chopped plus a few leaves
1 large aubergine, sliced across length or width for maximum surface area
6 wholewheat lasagne sheets (105g)
125g vegetarian buffalo mozzarella, chopped

Steps:

  • Heat 1 tbsp rapeseed oil in a large non-stick pan and fry 2 sliced onions and 2 chopped large garlic cloves for 5 mins, stirring frequently until softened.
  • Tip in 2 diced large courgettes, 1 red and 1 yellow pepper, both roughly sliced, and 400g chopped tomatoes with 2 tbsp tomato purée, 2 tsp vegetable bouillon and 15g chopped basil.
  • Stir well, cover and cook for 5 mins. Don't be tempted to add more liquid as plenty of moisture will come from the vegetables once they start cooking.
  • Slice 1 large aubergine. Lay half the slices of aubergine in the base of the slow cooker and top with 3 sheets of lasagne.
  • Add a third of the ratatouille mixture, then the remaining aubergine slices, 3 more lasagne sheets, then the remaining ratatouille mixture.
  • Cover and cook on High for 2½ - 3 hours until the pasta and vegetables are tender. Turn off the machine.
  • Scatter 125g vegetarian buffalo mozzarella over the vegetables then cover and leave for 10 mins to settle and melt the cheese.
  • Scatter with extra basil and serve with a handful of rocket.

Nutrition Facts : Calories 325 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 0.44 milligram of sodium

SLOW-COOKER VEGETABLE LASAGNA



Slow-Cooker Vegetable Lasagna image

Busy families, this recipe is for you. I crave the comfort of homemade lasagna in the winter, but I dislike the lengthy assembly time that often accompanies the dish. The slow cooker makes the entire process really simple: no boiling noodles, no precooking the vegetables and no need to worry about making neat layers.

Provided by Food Network

Categories     main-dish

Time 3h50m

Yield 8 servings

Number Of Ingredients 9

Nonstick cooking spray
4 cups marinara sauce
8 to 9 lasagna noodles (preferably whole wheat)
2 1/4 cups part-skim ricotta cheese
3/4 cup green peas, thawed if frozen
3 cups baby spinach leaves
3 cups sliced zucchini (from about 3 to 4 small zucchini)
3/4 cup shredded mozzarella cheese
Chopped fresh parsley, for garnish

Steps:

  • Lightly spray the inside of a slow cooker crock with nonstick cooking spray. Spread 1/2 cup marinara sauce on the bottom of the slow cooker, then add a layer of noodles (you may have to cut or break noodles to fit in a single layer).
  • Cover the noodles with 3/4 cup ricotta cheese, 1/4 cup green peas, 1 cup baby spinach leaves, 1 cup sliced zucchini and 3/4 cup marinara sauce. Repeat with two additional layers of noodles, ricotta, vegetables and sauce; you will have three layers in all. End with a final layer of noodles, the remaining marinara sauce and the mozzarella cheese.
  • Cover with the lid and cook on high for 3 hours or 5 to 6 hours on low. Turn the slow cooker off and let the lasagna sit for at least 30 minutes before serving (this allows it to firm up).
  • Garnish with parsley and serve.

Nutrition Facts : Calories 479 calorie, Fat 14 grams, SaturatedFat 6.6 grams, Carbohydrate 63 grams, Fiber 5 grams, Protein 25 grams, Sugar 13 grams

SLOW COOKER LASAGNA



Slow Cooker Lasagna image

Provided by Alton Brown

Time 5h55m

Yield 10 to 12 servings

Number Of Ingredients 12

1 pound lasagna noodles
10 ounces eggplant, about 1 small, quartered lengthwise and sliced on mandoline
10 ounces zucchini, about 1 small, sliced lengthwise on mandoline
1 pound hot and mild grass-fed beef sausage links
2 tablespoons kosher salt
1 (14 1/2-ounce) can whole, peeled tomatoes
2 teaspoons Italian seasoning , divided
1/2 ounce all-purpose flour
1/2 ounce goat's milk powder
2 large portobello mushroom caps, sliced
1/2 pound ground pork
4 ounces part-skim mozzarella, grated

Steps:

  • Place the lasagna noodles in a 13 by 9-inch metal pan and pour over enough hot water to cover the noodles. Set aside until pliable, about 30 minutes. Drain the water from the noodles, separate, and set aside.
  • Place the eggplant and zucchini in the bowl of a salad spinner. Sprinkle with the salt and purge for 20 minutes, tossing after the first 10 minutes. Remove the sausage from its casing and chop or pinch into 1/2-inch pieces. Set aside.
  • Rinse the eggplant and zucchini under running water and spin until mostly dry.
  • Use 4 pliable lasagna noodles to line the sides of a 3-quart slow cooker. Overlap the noodles slightly and press against the sides so they stick. Crush 1 tomato with your hand onto the bottom of the slow cooker. Cover with half of the sausage. Sprinkle with 1/2 teaspoon of the Italian seasoning, one-fourth of the flour, and one-fourth of the goat's milk powder. Add one-fourth of the purged vegetables in a layer, slightly overlapping the pieces. Add one-fourth of the sliced mushrooms in a layer. Add one-fourth of the remaining noodles in a layer, cut to fit any gaps, slightly overlapping the pieces. Gently press down on the noodles before building next layer. Crush another tomato and place atop the noodles. Add half of the ground pork, sprinkle with 1/2 teaspoon of the Italian seasoning, one-fourth of the flour, one-fourth of the goat's milk powder, one-fourth of the vegetables, and one-fourth of the mushrooms. Repeat 2 more times with the remaining ingredients. You will have 4 layers.
  • Spread 2 tablespoons of the tomato juice from the can on the top of the last layer of the noodles. Set the slow cooker to low, cover, and cook for 5 hours. Remove any excess fat that has accumulated by pressing down directly on the top of the lasagna with a dish or small lid. Turn off the slow cooker. Sprinkle with cheese. Cover and leave for 30 minutes. Brown the cheese, if desired, using a propane torch or heat gun.

SLOW-COOKER CHEESY WHITE LASAGNA



Slow-Cooker Cheesy White Lasagna image

Here's my best version of my favorite food-lasagna! The recipe is a winner, so it's worth the extra prep. You'll have plenty of time to plan side dishes while the main dish is cooking. -Suzanne Smith, Bluffton, Indiana

Provided by Taste of Home

Categories     Dinner

Time 3h30m

Yield 8 servings.

Number Of Ingredients 20

1 pound ground chicken or beef
2 teaspoons canola oil
1-3/4 cups sliced fresh mushrooms
1 medium onion, chopped
2 medium carrots, chopped
2 garlic cloves, minced
2 teaspoons Italian seasoning
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup white wine or chicken broth
1 cup half-and-half cream
4 ounces cream cheese, softened
1 cup shredded white cheddar cheese
1 cup shredded Gouda cheese
1 large egg, beaten
1-1/2 cups 2% cottage cheese
1/4 cup minced fresh basil or 4 teaspoons dried basil
9 no-cook lasagna noodles
4 cups shredded part-skim mozzarella cheese
Additional minced fresh basil, optional

Steps:

  • Fold two 18-in. square pieces of heavy-duty foil into thirds. Crisscross strips and place on bottom and up sides of a 6-qt. slow cooker. Coat strips with cooking spray., In a 6-qt. stockpot, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Set chicken aside., In same pot, heat oil over medium-high heat. Add mushrooms, onion and carrots; cook and stir just until tender, 6-8 minutes. Add garlic, Italian seasoning, salt and pepper; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 4-5 minutes. Stir in cream, cream cheese, cheddar and Gouda cheeses. Return chicken to pot. In a large bowl, combine egg, cottage cheese and basil., Spread 1 cup meat mixture into slow cooker. Layer with 3 noodles (breaking noodles as necessary to fit), 1 cup meat mixture, 1/2 cup cottage cheese mixture and 1 cup mozzarella cheese. Repeat layers twice. Top with remaining meat mixture and cheese. Cook, covered, on low until noodles are tender, 3-4 hours. Remove slow cooker insert and let stand 30 minutes. If desired, sprinkle with additional basil.

Nutrition Facts : Calories 603 calories, Fat 35g fat (19g saturated fat), Cholesterol 165mg cholesterol, Sodium 1086mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 2g fiber), Protein 40g protein.

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 VEGETARIAN LASAGNA



Slow Cooker Vegetarian Lasagna image

In college, choosing macaroni and cheese or juniorettes is always a first choice- But sometimes, it just doesn't cut it. Home cooked meals are very necessary every once in awhile, as you may know. Slow cooker recipes are great in apartments, especially when space is limited to prepare a feast. This takes only minutes to prepare, then let it cook while you study or rest for 2 1/2 hours. *Note: Veggie crumbles are a heat and serve vegetarian meat substitute- If you don't want this to be vegetarian, you can substitute 8 ounces ground beef, browned, for the crumbles.

Provided by BeccaB3c

Categories     One Dish Meal

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 7

1 (26 ounce) jar marinara sauce (I like Prego)
1 (14 1/2 ounce) can diced tomatoes
1 (8 ounce) package no-boil lasagna noodles
1 (15 ounce) container part-skim ricotta cheese
1 (8 ounce) package shredded Italian cheese blend or 8 ounces shredded mozzarella cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup frozen veggie crumbles (Like Boca, etc)

Steps:

  • In medium bowl, combine marinara sauce and tomatoes with their juice.
  • Spray 4.5-6 quart slow cooker bowl with nonstick cooking spray.
  • Spoon 1 cup tomato-sauce mixture into bowl.
  • Arrange 1/4 of noodles over sauce, overlapping noodles and breaking into large pieces to cover as much sauce as possible.
  • Spoon about 3/4 cup sauce over noodles, then top with 1/2 cup ricotta, and 1/2 cup shredded cheese.
  • Spread half of spinach over cheese.
  • Repeat layering 2 more times beginning with noodles, but in middle layer, replace spinach with frozen crumbles. Place remaining noodles over spinach, then top with remaining sauce and shredded cheese.
  • Cover slow cooker with lid and cook on low 2.5 to 3 hours or on high 1.5 to 1.75 hours, or until noodles are very tender.

Nutrition Facts : Calories 188.3, Fat 7.6, SaturatedFat 3.5, Cholesterol 19.6, Sodium 527.5, Carbohydrate 20.8, Fiber 4.4, Sugar 11, Protein 10

SKINNY SLOW-COOKER SPINACH LASAGNA



Skinny Slow-Cooker Spinach Lasagna image

Zucchini, spinach and bell pepper layer into this delicious slow-cooker lasagna and you won't believe it is less than 300 calories per serving!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 5h40m

Yield 8

Number Of Ingredients 9

1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
1 can (14.5 oz) Muir Glen™ organic fire roasted crushed or diced tomatoes, undrained
1/4 teaspoon crushed red pepper, if desired
1 yellow bell pepper, coarsely chopped
1 zucchini, halved and thinly sliced
9 uncooked lasagna noodles
1 1/4 cups light ricotta cheese
1 1/2 cups shredded part-skim mozzarella cheese (6 oz)
4 cups coarsely chopped fresh baby spinach (4 oz)

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In medium bowl, mix pasta sauce, tomatoes, crushed red pepper, bell pepper and zucchini. Spread 1 cup tomato mixture in bottom of slow cooker.
  • Layer 3 lasagna noodles, broken into pieces to fit, over sauce in slow cooker. Spread half of the ricotta cheese over noodles; sprinkle with 1/4 cup of the mozzarella cheese and half of the spinach. Top with one-third of the tomato sauce mixture (about 1 1/2 cups). Repeat layering of noodles, cheeses and spinach. Top with remaining 3 noodles and sauce. Save remaining 1 cup mozzarella cheese in refrigerator.
  • Cover; cook on Low heat setting 4 to 5 hours or until noodles are tender and cooked through. Sprinkle with reserved mozzarella; cover and let stand 10 minutes to melt cheese.

Nutrition Facts : Calories 280, Carbohydrate 34 g, Cholesterol 25 mg, Fat 1, Fiber 3 g, Protein 16 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 6 g, TransFat 0 g

SLOW-COOKER LASAGNA



Slow-Cooker Lasagna image

Have all the flavors you love in homemade lasagna without the fussy preparation and baking. This easy version is assembled in your slow cooker, and simmers for hours while you do other things.

Provided by Kraft

Categories     Trusted Brands: Recipes and Tips     Kraft Natural Shredded Cheese

Time 4h20m

Yield 8

Number Of Ingredients 9

1 (15 ounce) container POLLY-O Original Ricotta Cheese
1 (7 ounce) package KRAFT 2% Milk Shredded Mozzarella Cheese, divided
¼ cup KRAFT Grated Parmesan Cheese, divided
1 large egg
2 tablespoons chopped fresh parsley
1 pound ground beef
1 (24 ounce) jar spaghetti sauce
1 cup water
6 lasagna noodles, uncooked

Steps:

  • Mix ricotta cheese, 1 1/2 cups mozzarella cheese, 2 tablespoons Parmesan cheese, egg, and parsley in a medium bowl; set aside.
  • Brown meat in large skillet; drain. Stir in spaghetti sauce and water.
  • Spoon 1 cup meat sauce into a slow cooker; top with layers of half each of the noodles (broken to fit) and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles (broken to fit), cheese mixture, and meat sauce. Cover with lid.
  • Cook on LOW until liquid is absorbed, 4 to 6 hours. Sprinkle with remaining mozzarella and Parmesan; let stand, covered, until melted, about 10 minutes.

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

More about "slow cooker vegetable lasagna recipes"

SLOW-COOKER VEGETABLE LASAGNA RECIPE | EATINGWELL
slow-cooker-vegetable-lasagna-recipe-eatingwell image
2018-11-11 Step 1. Combine bell pepper, mushrooms, and spinach in a medium bowl. Combine pasta sauce, tomatoes, ricotta, and 1/2 cup Parmesan in a …
From eatingwell.com
4/5 (4)
Total Time 6 hrs 30 mins
Category Diabetic Lasagna Recipes
Calories 344 per serving
  • Combine bell pepper, mushrooms, and spinach in a medium bowl. Combine pasta sauce, tomatoes, ricotta, and 1/2 cup Parmesan in a large bowl.
  • Spread 1 cup of the sauce mixture in a 6-qt. slow cooker. Place 3 noodles over the sauce, breaking them as needed to fit in one layer. Spread another 1 cup sauce over the pasta. Layer on one-third of the vegetable mixture, 3 more noodles, and 1 cup sauce. Sprinkle with 1/2 cup mozzarella. Continue layering one-third of the vegetables, 1 cup sauce, 1/2 cup mozzarella, and the remaining noodles. Top with a final layer of the remaining vegetables, the remaining sauce, and the remaining 1 cup mozzarella.
  • Turn off and unplug the slow cooker. Let the lasagna stand, covered, for 1 hour (see Tip). Serve topped with the remaining 1/4 cup Parmesan and basil.


VEGETARIAN CROCKPOT LASAGNA - FOOD WITH FEELING
vegetarian-crockpot-lasagna-food-with-feeling image
2019-12-04 Instructions. In the bottom of your slow cooker, evenly spread 2/3 cup of the spaghetti sauce. Turn to high heat. Heat a large skillet over medium heat and add in the mushrooms and stir in the salt. Cook for about 5 minutes, …
From foodwithfeeling.com


SLOW COOKER LASAGNA WITH NO BOIL NOODLES | WITH VIDEO!
slow-cooker-lasagna-with-no-boil-noodles-with-video image
2020-06-04 Start by adding a thin layer of pasta sauce to the bottom of the slow cooker. This will help it not to stick. Break your no boil lasagna noodles to fit and cover the bottom layer of the slow cooker. Top with a thin layer of ground …
From bakemesomesugar.com


SLOW-COOKER LASAGNA | FOODLAND ONTARIO
slow-cooker-lasagna-foodland-ontario image
Instructions. In large skillet, over medium-high heat, combine turkey, mushrooms, onion, carrot, garlic, salt, pepper and red pepper flakes. Cook, breaking up turkey with wooden spoon until turkey is cooked through, about 8 minutes. Place in …
From ontario.ca


SLOW-COOKER VEGETARIAN LASAGNA RECIPE | WILLIAMS …
slow-cooker-vegetarian-lasagna-recipe-williams image
2018-05-14 Directions. 1. Lightly oil the bottom and sides of a slow cooker. 2. In a large fry pan over medium heat, warm the olive oil. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook, …
From blog.williams-sonoma.com


SLOW COOKER VEGETABLE LASAGNA - SOMEWHAT SIMPLE
slow-cooker-vegetable-lasagna-somewhat-simple image
Instructions. Spray the inside of a 4-quart slow cooker with cooking spray. Stir together tomato sauce and undrained tomatoes in a medium-sized bowl and set the mixture aside. Combine ricotta, salt + pepper in a small bowl and set …
From somewhatsimple.com


SLOW-COOKER VEGETARIAN LASAGNA RECIPE | EATINGWELL
2016-06-03 Instructions Checklist. Step 1. Combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl. Advertisement. Step 2. Combine crushed and diced tomatoes and …
From eatingwell.com
Reviews 24
Category Healthy Italian Lasagna Recipes
Ratings 26
Calories 413 per serving
  • Combine crushed and diced tomatoes and their juice, garlic and crushed red pepper (if using) in a medium bowl.
  • Generously coat a 6-quart or larger slow cooker with cooking spray. Spread 1 1/2 cups of the tomato mixture in the slow cooker. Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible. Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down, then spoon on 1 1/2 cups sauce and sprinkle with 1 cup mozzarella. Repeat the layering one more time, starting with noodles. Top with a third layer of noodles. Evenly spread the remaining tomato sauce over the noodles. Set aside the remaining 1 cup mozzarella in the refrigerator.
  • Put the lid on the slow cooker and cook on High for 2 hours or on Low for 4 hours. Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10 minutes to melt the cheese.


SKINNY VEGGIE CROCKPOT LASAGNA - SLOW COOK RECIPE
2022-01-21 Repeat layers two more times for a total of three complete layers. End with a layer of noodles on top, covered with a thin layer of sauce and a little bit more shredded cheese. Cover and cook on high for 3 hours or on low for 5-6 hours. Turn the crockpot off completely and let the lasagna sit for at least one hour.
From slowcookrecipe.com


EASY CROCKPOT VEGGIE LASAGNA - INSTRUPIX
2018-11-02 Layer on 1/3 of your veggies (or filling of choice) along with a little seasoning. Top with 1/3 of your shredded cheese and sauce. Continue your layering 2 more times until you have a total of 3 layers. End with a layer of noodles, sauce and shredded cheese. Cover and cookie on HIGH for about 3 hours or LOW for about 5 hours.
From instrupix.com


SLOW-COOKER VEGETARIAN LASAGNA RECIPE | THEHUB FROM WALMART …
2021-10-19 Spread 1 cup tomato sauce in the bottom of a 6-L slow cooker. Layer in 4 lasagna noodles, breaking them to fit. Spread with 1/2 of the ricotta mixture, then 1 cup tomato sauce. Repeat these steps once. Top with remaining 4 lasagna noodles and remaining sauce. Cover and cook on low until noodles are tender, 4 to 5 hours.
From ideas.walmart.ca


SUPER EASY SKINNY VEGGIE CROCKPOT LASAGNA RECIPE - PINCH OF YUM
2013-12-16 Repeat layers two more times for a total of three complete layers. End with a layer of noodles on top, covered with a thin layer of sauce and a little bit more shredded cheese. Cover and cook on high for 3 hours or on low for 5-6 hours. Turn the crockpot off completely and let the lasagna sit for at least one hour.
From pinchofyum.com


CROCKPOT NOODLE-LESS LASAGNA {VEGETARIAN} - MEALS WITH MAGGIE
2020-12-10 Instructions. Slice the mushrooms and place in a small bowl with 1-2 heaping tablespoons of pesto. Toss them around in the bowl and set aside. Start the lasagna layers by covering the bottom of the crockpot with a thin layer of red sauce. See picture above for details.
From mealswithmaggie.com


VEGAN AND GLUTEN FREE SLOW COOKER LASAGNA
2019-12-18 Spread 1 1/2 cups of the tomato sauce in the bottom of your slow cooker. Top with a layer of three lasagna noodles, breaking them as needed to fit. Using a slotted spoon, top with 1/3 of the vegetable mixture, then 1 cup of the cashew ricotta and 1 cup of sauce. Repeat this process again twice -- noodles, vegetables, cheese and then sauce.
From veganchickpea.com


SLOW COOKER VEGETABLE LASAGNA | READY SET EAT
Step two. Spread 3/4 cup tomato mixture over bottom of slow cooker. Layer 3 lasagna noodles over tomato mixture, breaking noodles to fit. Top with 3/4 cup tomato mixture, mushrooms, spinach, ricotta cheese mixture and 1 cup mozzarella cheese. Top with 3/4 cup tomato mixture and 3 remaining lasagna noodles, breaking to fit.
From readyseteat.com


LOW CARB LASAGNA RECIPE {SLOW COOKER RECIPE!} - WELLPLATED.COM
Cover the crock pot and cook on high for 2 to 3 hours, until the eggplant is tender. To test, insert a long, thin knife into the lasagna and ensure the eggplant feels tender. Re-cover, turn off the slow cooker, and let stand until any remaining liquid is absorbed, about 30 minutes to 1 hour.
From wellplated.com


VEGETARIAN LASAGNA IN A SLOW COOKER - BLUE ZONES
Directions. Spray slow cooker with non-stick cooking spray, set aside. In a small bowl, mix together the goat cheese, egg, and oregano to . form the cheese mixture. Place 2 T of pasta sauce in the bottom of the slow cooker pot. Sprinkle half of the zucchini and half of the shredded carrot over sauce and top with 1/3 cup of the cheese mixture.
From bluezones.com


VEGETARIAN CROCKPOT LASAGNA SOUP - FOODIECRUSH .COM
1/4 cup parsley , chopped. 1/4 cup fresh basil leaves , chopped. generous pinch of kosher salt. Instructions. For the lasagna soup: Heat the olive oil in a non-stick skillet over medium heat. Add the onion, garlic, and brown mushrooms, and cook until the begin to soften, about 4-5 minutes.
From foodiecrush.com


SLOW COOKER EASY VEGETABLE LASAGNA RECIPE - MAGIC SKILLET
Mix well, then transfer vegetable mixture to the greased slow cooker. Cover cooker and cook on low-heat setting for 2½-3 hours. Turn off slow cooker and open the lid. Using a slotted spoon, remove cooked vegetables and beans from the slow cooker and transfer to serving plates. Sprinkle with crushed croutons.
From magicskillet.com


SIMPLE WAY TO MAKE HOMEMADE SLOW COOK ER VEGETARIAN LASAGNA
2022-04-27 This slow cooker recipe for Vegetable Lasagne requires. W Dish and YummyMummyClub.ca have teamed up to deliver you must-make, slow cooker recipes that'll catapult you out of your cold weather recipe rut! slow cook er vegetarian lasagna is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes ...
From supertcc.com


CHICKEN VEGETABLE LASAGNA | CHICKEN.CA
Heat oil in a non-stick pot over medium heat. Sauté diced onions, minced garlic and ground chicken, about 10 minutes or until chicken is cooked through. Use the back of a spoon to break up ground chicken into smaller pieces as it cooks. Add the grated carrots, sliced mushrooms and diced green pepper. Sauté 5 minutes.
From chicken.ca


VEGETABLE LASAGNA - COMMUNITY FOR SLOW COOKER RECIPES
Layer 1/3 of the vegetables into the slow cooker. 10. Add four tablespoons of ricotta on the veges and sprinkle 1/4 of the mozzarella. 11. Repeat steps 7-9 to create two further layers. 12. Top with lasagna sheets and the remainder of the ricotta and mozzarella. 13. …
From slowcookercentral.com


CROCKPOT VEGETABLE LASAGNA - THE MODERN PROPER
Method. In a medium bowl combine the basil, ricotta, eggs, salt, garlic powder and pepper. In a 5 qt crock pot spread ¼ cup of pasta sauce and top with a single layer of uncooked lasagna noodles. Follow by spreading ⅓ of the ricotta mixture. Next layer a third of each kind of vegetable (mushroom, zucchini and yellow squash) and top with ⅓ ...
From themodernproper.com


CROCK-POT VEGETABLE LASAGNA - THE DINNER-MOM
2021-11-30 Cook on low heat for 4 hours. Remove lid and sprinkle 2 cups of mozzarella cheese and ¼ cup of Parmesan cheese over the top. Replace lid and allow to sit for about 30 minutes so cheese will melt and lasagna will set. Serve from crock-pot. Grab 5 Low-Carb Sauces and get more easy, healthy recipes!
From dinner-mom.com


SLOW-COOKER VEGETABLE LASAGNA RECIPE - YUMMYMUMMYCLUB.CA
In the bottom of a 5 to 6 quart slow cooker, spread a thin layer of the sauce. (Nicole Note: I used a 9x13 inch pan). Top with 4 of the noodles (breaking to fit as necessary). Spread 1 1/2 cups of the sauce over the noodles (be sure to cover completely with sauce so the noodles don’t dry out). Layer with 2 cups of the spinach and 1 1/2 cups ...
From yummymummyclub.ca


SLOW-COOKER ROASTED VEGETABLE LASAGNA - MAKE AND TAKES
2012-10-17 In a medium saucepan over medium-high heat, melt butter. When foaming subsides, add the flour and cook, stirring constantly for one minute. Whisk in the milk. Let sauce come to a simmer. Add the salt and cook, stirring occasionally, until thickened, about 5-10 minutes. Set aside until ready to assemble lasagna.
From makeandtakes.com


EASY SLOW COOKER VEGETABLE LASAGNA | HEALTHY LASAGNA WITH ZUCCHINI
2016-10-25 Cover with about one third of the tomato sauce mixture, chopped vegetables, cheese, and end with noodles. Repeat layers two more times for a total of three complete layers. Covered with a thin layer of sauce and a little bit more shredded cheese. Cover and cook for 3 hours on high or 5-6 hours on low.
From blessthismessplease.com


SLOW COOKER MEXICAN LASAGNA CASSEROLE - THERESCIPES.INFO
Easy and Easier: Slow Cooker Mexican Lasagna best www.100daysofrealfood.com. Heat 1 tbsp of olive oil in a large sauté pan and cook the onions for 3 minutes. Add the garlic and sauté an additional minute.
From therecipes.info


SLOW COOKER VEGGIE-PACKED LASAGNA - KRISTINE'S KITCHEN
2018-05-14 Place about ½ cup of the marinara sauce in the bottom of the slow cooker and spread into an even layer. Lay a single layer of noodles in slow cooker, breaking them up as needed to make them fit. Top noodles with 1/3 of the turkey/veggie mixture, then ¼ of the remaining sauce, and then ¼ of the shredded cheese.
From kristineskitchenblog.com


BEST SLOW COOKER RAVIOLI LASAGNA - THE MAGICAL SLOW COOKER
2022-03-04 Step-by-Step Directions. Step One – First, you will need to brown a pound of ground beef in a skillet, adding freshly chopped onion, garlic powder, oregano, salt, and pepper. Step Two – Don’t drain off all the liquid. Leave about 2-3 tablespoons of liquid in the meat mixture; this will help keep the ravioli lasagna moist.
From themagicalslowcooker.com


INCREDIBLE CROCK POT VEGETABLE LASAGNA - SUBURBAN SIMPLICITY
2019-10-30 Instructions. Spray a 5-6 quart crockpot with nonstick cooking spray. Spread ½ cup marinara sauce in the bottom of the crock. In a large bowl, mix vegetables, ricotta cheese, garlic powder, and crushed red pepper if using. Break 3 noodles …
From suburbansimplicity.com


SLOW COOKER VEGETABLE LASAGNA | U.S. DAIRY
1. Spray crockery pot of slow cooker with nonstick cooking spray; set aside. In a small bowl, mix together Ricotta, Parmesan, egg, oregano and garlic powder as well as 1 1/2 cups of the Mozzarella. 2. Spread 2 tablespoons of pasta sauce in bottom of pot. Sprinkle 1/2 of zucchini over sauce and top with 1/3 of the cheese mixture. Break 2 noodles ...
From usdairy.com


EASY VEGETABLE CROCK POT LASAGNA - HELLO LITTLE HOME
2015-05-11 Add garlic and salt to pan; cook until fragrant, about 30 seconds, stirring constantly. Stir pasta sauce and water into vegetables. Reduce heat to a low simmer, then cook for 5 minutes. Stir spinach into sauce until just wilted, then mix in basil. Remove from heat and season with salt to taste, if desired.
From hellolittlehome.com


CROCKPOT LASAGNA SOUP {EASY VEGETARIAN RECIPE} – WELLPLATED.COM
Bring a large pot of salted water to a boil and cook the noodles until al dente, according to the package instructions. Drain the noodles, then rinse and cut into bite-sized pieces. Remove the bay leaves from the slow cooker. Add the spinach, …
From wellplated.com


LAZY DAY SLOW COOKER VEGETABLE LASAGNA - ADVENTURES OF A NURSE
2021-03-09 Instructions. Layer bottom of slow cooker with alfredo sauce. Next a single layer of Ravioli. Top with Carrots and Spinach. Another layer of Ravioli and top with more alfredo sauce. Repeat layers. Top with mozzarella cheese. Cook on …
From adventuresofanurse.com


SUPER EASY VEGETARIAN LENTIL LASAGNA - SLOW COOKER CENTRAL
Put the jar of passata and the red lentils in the slow cooker with one cup of hot water on high. Cook for three hours. Add the pasta, the rest of the hot water, the greens, pesto and salt/pepper to taste. Stir and sprinkle cheese on top. Cook on high for 2-3 hours.
From slowcookercentral.com


EASY VEGAN CROCKPOT LASAGNA - MY QUIET KITCHEN
2021-11-19 First, drain the blocks of tofu and place in a large bowl. Let sit for 5 to 10 minutes while you chop the onion and mushrooms. Some water will drain out of the tofu as it sits. Discard the water, then add the remaining ricotta ingredients to the bowl. Mash with a …
From myquietkitchen.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

What is the best way to cook lasagna in a slow cooker?
Combine ricotta, salt and pepper in small bowl; set aside. Spread 3/4 cup tomato mixture over bottom of slow cooker. Layer 3 lasagna noodles over tomato mixture, breaking noodles to fit. Top with 3/4 cup tomato mixture, mushrooms, spinach, ricotta cheese mixture and 1 cup mozzarella cheese.
What is the healthiest way to cook vegetable lasagna?
Healthy vegetable lasagna will warm you up in an instant, and leave your kitchen flooded with the rich, delicious smell of Italian cuisine! In a small bowl combine the pasta sauce, diced tomatoes, and ricotta or cottage cheese. Place 1/2 cup of the tomato mixture on the bottom of the slow cooker.
How do you cook spaghetti sauce in a slow cooker?
Spray 4.5-6 quart slow cooker bowl with nonstick cooking spray. Spoon 1 cup tomato-sauce mixture into bowl. Arrange 1/4 of noodles over sauce, overlapping noodles and breaking into large pieces to cover as much sauce as possible. Spoon about 3/4 cup sauce over noodles, then top with 1/2 cup ricotta, and 1/2 cup shredded cheese.
How do you make low-calorie Veggie lasagne?
Make this low-calorie veggie lasagne as a lighter alternative to the traditional bake. It's layered with pasta, ratatouille and sliced aubergine, and packs in all of your five-a-day Heat 1 tbsp rapeseed oil in a large non-stick pan and fry 2 sliced onions and 2 chopped large garlic cloves for 5 mins, stirring frequently until softened.

Related Search