Vegetable Lasagna Slow Cooker Allrecipes

SlowCooker Vegetable Lasagna EatingWell

WEBSep 19, 2023 · 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. …

Rating: 3.8/5(6)
1. Combine bell pepper, mushrooms, and spinach in a medium bowl. Combine pasta sauce, tomatoes, ricotta, and 1/2 cup Parmesan in a large bowl.
2. 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.
3. Cover and cook on Low for 5 hours.
4. 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.

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SlowCooker Vegetarian Lasagna EatingWell

WEBApr 22, 2024 · Directions. Combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl. Combine crushed and diced tomatoes and their …

1. Combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl.
2. Combine crushed and diced tomatoes and their juice, garlic and crushed red pepper (if using) in a medium bowl.
3. 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.
4. 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.

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Crockpot Vegetable Lasagna The Modern Proper

WEBJan 20, 2019 · 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 …

1. In a medium bowl combine the basil, ricotta, eggs, salt, garlic powder and pepper
2. In a 5 qt crock pot spread ¼ cup of pasta sauce and top with a single layer of uncooked lasagna noodles
3. 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 of the chopped spinach and then ⅓ of the grated mozzarella
4. Lastly, layer with 1/4 of remaining sauce

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Easy Slow Cooker Vegetable Lasagna Healthy Lasagna …

WEBOct 25, 2016 · Cover with about one third of the tomato sauce mixture, chopped vegetables, cheese, and end with noodles. Repeat layers two …

1. 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. Break 3 lasagna noodles so that they fit into the slow cooker better (you can see how I did this in the pictures.)
2. 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.
3. Cover and cook for 3 hours on high or 5-6 hours on low. Turn off the slow cooker and let the lasagna sit for one hour before serving so that the noodles can absorb any extra moisture. Sprinkle with a little Parmesan and fresh parsley before serving.

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