SLOW-COOKER VEGETABLE LASAGNA
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
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 VEGETABLE 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
Provided by Good Food team
Categories Dinner, Main course, Pasta, Supper
Time 3h30m
Number Of Ingredients 12
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 VEGETARIAN LASAGNA
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
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
EASY VEGAN SLOW COOKER LASAGNA
An easy and tasty vegan lasagna!
Provided by POETRYOBSCENE
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 8h10m
Yield 6
Number Of Ingredients 7
Steps:
- Place tofu, lasagna noodles, onion, garlic, salt, and ground pepper in a slow cooker. Pour sauce into slow cooker and gently stir ingredients.
- Cook on low for 8 hours.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 48 g, Cholesterol 2.6 mg, Fat 7.1 g, Fiber 5.1 g, Protein 12.1 g, SaturatedFat 1.5 g, Sodium 930 mg, Sugar 13.3 g
SLOW-COOKER VEGETARIAN LASAGNA
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.
Provided by EatingWell Test Kitchen
Categories Healthy Italian Lasagna Recipes
Time 2h
Number Of Ingredients 11
Steps:
- Combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl.
- 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.
Nutrition Facts : Calories 413 calories, Carbohydrate 49 g, Cholesterol 67.3 mg, Fat 14.5 g, Fiber 7.4 g, Protein 27 g, SaturatedFat 7.9 g, Sodium 665.5 mg, Sugar 9.4 g
SLOW-COOKER VEGGIE LASAGNA
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
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
EASY SLOW COOKER LASAGNA
Delicious lasagna that's so easy to make in the slow cooker! My mom makes this all the time and passed it on to me. Enjoy!
Provided by Janina
Categories World Cuisine Recipes European Italian
Time 2h20m
Yield 6
Number Of Ingredients 13
Steps:
- Mix diced tomatoes, garlic, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl.
- Mix ricotta cheese, parsley, Parmesan cheese, and 1/4 teaspoon pepper in a separate bowl.
- Spoon about 1/3 the tomato mixture into the bottom of a slow cooker. Top with a single layer of lasagna noodles, breaking them as needed to fit the shape of the crock. Layer about half the Swiss chard atop the noodles. Dollop about 1/3 of the ricotta cheese mixture atop the chard and spread another 1/3 the tomato mixture over the ricotta. Sprinkle about 1/3 of the mozzarella cheese over the tomato mixture. Repeat layering of lasagna noodles, Swiss chard, ricotta mixture, tomato mixture, and mozzarella cheese, respectively.
- Cook on Low until the lasagna noodles are tender, 2 to 3 hours.
Nutrition Facts : Calories 546.3 calories, Carbohydrate 57.9 g, Cholesterol 65.6 mg, Fat 18.4 g, Fiber 4.9 g, Protein 35.6 g, SaturatedFat 10.9 g, Sodium 1238.3 mg, Sugar 9.8 g
VEGETARIAN CROCK POT LASAGNA
This vegetarian crockpot lasagna recipe only takes a few minutes to throw together and then you can set it and forget it!
Provided by Liz Thomson
Categories Vegetarian
Time 3h10m
Yield 6
Number Of Ingredients 7
Steps:
- Spray the inside of the slow cooker with non-stick cooking spray.
- In a small bowl, combine 1 cup mozzarella with the ricotta and Parmesan cheese.
- Add a thin layer of sauce to the bottom of the slow cooker.
- Place a layer of lasagna noodles on top of the sauce. You'll have to break them up to make an even layer. It's ok to overlap the noodles.
- Top with 1/3 of the ricotta mixture, then top with a layer of squash.
- Top with sauce, then another layer of noodles.
- Continue to layer ricotta, spinach, sauce, and noodles.
- Add a final layer of ricotta, noodles, sauce, then cheese.
- Put the crockpot on high for about 3 hours. Let sit for a few minutes then cut and serve!
Nutrition Facts : ServingSize 1 slice
More about "easy vegan slow cooker lasagna food"
VEGAN AND GLUTEN FREE SLOW COOKER LASAGNA
From veganchickpea.com
5/5 (8)Calories 2373 per servingEstimated Reading Time 3 mins
- If you haven’t already, make a batch of [Quick & Easy Cashew Basil Cheese | https://veganchickpea.com/quick-easy-cashew-basil-cheese-vegan/] (can be prepared in advance).
- Set a large skillet over medium heat. Add in the olive oil. When hot, cook the onion in the oil for 2 to 3 minutes, until it starts to soften. Add in the zucchini, squash, eggplant, mushrooms and cook for about 7 minutes. Stir in tomatoes, garlic, salt, red pepper flakes and Italian seasoning and saute a couple more minutes until the veggies are just tender. Remove from the heat, taste and season with additional salt and red pepper flakes if needed.
- 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. ALTERNATE the cashew ricotta in the middle layer with half of the shredded cheese mixture.
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5/5 (8)Category Main Course, SoupCuisine AmericanCalories 488 per serving
- Bloom: Turn slow cooker on high. Add oil, chili powder, smoked paprika, cumin, red pepper, ancho chili powder and black pepper. Allow oil and spices to heat while preparing other ingredients.
- Combine: Once spices are fragrant, add the tomato sauce, diced tomatoes, corn, beans, diced bell pepper, and vegetable stock (Do NOT add the noodles at this time).
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25 EASY KID-FRIENDLY SLOW COOKER RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
4.5/5 (2)Published 2021-11-08Category Recipe Roundup
- Trisha Yearwood Crockpot Mac and Cheese. Trisha Yearwood may be a famous country music singer, but the woman’s true calling is cooking, and if you don’t believe me, try her Crockpot mac and cheese.
- Crockpot Chicken and Rice. Speaking of creamy and cheesy, this Crockpot chicken and rice is an equally yummy dream come true. The rice is fluffy and flavorful, and the chicken is tender and succulent.
- Crockpot Pizza Casserole. If your kids are pizza addicts, they might prefer this Crockpot pizza casserole. It has plenty of cheese, garlic, and pizza sauce, and thanks to the Italian sausage, pepperoni, and ground beef, it’s also incredibly filling.
- Crockpot Beef Tacos. Okay, so you won’t actually make beef tacos in your slow cooker, but you will make the meat for them, and that’s the important part.
- Slow Cooker Ragu for Kids. To this day, I still remember coming home from school to smell Ragu (the homemade sauce, not the jar you buy at the store) cooking in the kitchen.
- Crockpot Ham and Swiss Sliders. Cooking these sliders in the Crockpot imbues them with so much flavor, gives the ham the perfect texture, and makes the cheese gooey, melty, and insanely yummy.
- Crockpot Chicken and Gravy. Five ingredients; 5 minutes of prep, 5 hours to cook: Everything about this chicken and gravy recipe is easy to remember.
- Slow Cooker Bacon Cheeseburger Soup. There’s nothing more tasty and comforting in the cooler months of the year than soup, and this bacon cheeseburger soup is a particular favorite among the kiddos.
- Slow Cooker Macaroni and Beef. You can always make macaroni and beef out of a Hamburger Helper meal kit, but why do that when you can make healthy, enjoyable macaroni and beef with only 10 minutes of prep?
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SLOW COOKER MEATLESS LASAGNA - DON'T WASTE THE CRUMBS
From dontwastethecrumbs.com
5/5 (3)Category Main MealsCuisine AmericanTotal Time 456337 hrs 6 mins
- Mix marinara sauce and water. Place a small amount of sauce in the bottom of a greased oval slow cooker. Place 3 noodles on top, breaking the outer ones in half to fit.
- Sprinkle with 1 cup of cottage cheese; 2/3 cup of mozzarella and 1/3 cup of parmesan. Top with 1 ¼ cups of sauce. Repeat layers 2 more times. Top with the last cup of mozzarella cheese.
- Cook on high for 3-4 hours or on low for 6-8 hours. Let stand for 15 minutes with the lid off before serving.
SLOW-COOKER VEGETABLE LASAGNA RECIPE - EATINGWELL
From eatingwell.com
4/5 (4)Total Time 6 hrs 30 minsCategory Diabetic Lasagna RecipesCalories 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.
VEGAN LASAGNA SOUP (STOVE-TOP OR SLOW COOKER ...
From connoisseurusveg.com
4.9/5 (31)Total Time 4 hrs 15 minsCategory SoupCalories 450 per serving
- Place broth, onion, garlic, basil, oregano and lentils into slow cooker and stir a few times to blend. Set the slow cooker to high and cover. Allow to cook until lentils are just a bit on the firm side, about 2 hours.
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SUPER EASY SKINNY VEGGIE CROCKPOT LASAGNA - PINCH OF YUM
From pinchofyum.com
Reviews 69Calories 351 per servingCategory Dinner
- Spray the crockpot with nonstick cooking spray. Spread 1/2 cup tomato sauce to the bottom so the noodles don’t stick.
- Break noodles so that they fit and mostly cover the bottom. They will probably be awkward looking – not a big deal. Cover with about one third of the ricotta, veggies, pesto, sauce, cheese, and end with noodles. 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. This allows all the moisture to get soaked into the lasagna, and if you don’t do this it will probably be more like lasagna soup – still good, but not pretty. Depending on how long you let it sit, you can either scoop pieces out or just cut with a knife like normal lasagna.
EASY CROCKPOT VEGGIE LASAGNA - INSTRUPIX
From instrupix.com
Servings 8Estimated Reading Time 4 mins
- Spread about 1/2 a cup of the tomato sauce onto the bottom of the crockpot so that the noodles don't stick.
- Top the sauce with a layer of noodles. As you can see from the photos, you will need to break them up in each layer to get them to fit.
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5/5 (1)Category Meal PlanningCuisine AmericanEstimated Reading Time 6 mins
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VEGETARIAN CROCKPOT LASAGNA - FOOD WITH FEELING
From foodwithfeeling.com
5/5 (2)Total Time 2 hrs 20 minsCategory CrockpotCalories 484 per serving
- 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, stirring often until the mushrooms begin to release moisture. Continue to cook until most of the moisture is gone.
- Add in the olive oil, onions, and carrots. Continue to cook until the carrots just begin to soften. Stir in the spaghetti sauce and the tomato sauce. Remove from heat.
- In a medium bowl, mix together the ricotta, 1 1/2 cups of the mozzarella, italian seasoning, and spinach.
30 EASY VEGAN CROCKPOT RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published 2021-11-30Category Recipe Roundup
- Slow Cooker Creamy Chili Dip. I know this dip doesn’t look particularly appetizing, but I can tell you it tastes beyond delicious. You’ll use vegan cream cheese which melts in the pot, giving this a faux-cheesy finish.
- Vegan Slow Cooker Black Bean Soup. Black beans have a mild, almost buttery flavor, but they’re very distinguishable from, say, kidney beans. They’re also loaded with antioxidants, vitamins, and calcium.
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- Slow Cooker Potato & Chickpea Tikka Masala. Though it’s possible to buy tikka masala spice ready-made, if you have the means to make your own, I highly suggest you take the extra time.
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- Vegan Crockpot Chili. If you take away the ground meat, every chili is vegan when you think about it. Full of beans, tomatoes, corn, and peppers, there’s not normally milk or cream added.
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- Vegan Slow Cooker Lentil Tacos. If they’re not cooked right, lentils can be very bland and mushy. Red lentils especially are known to turn to mush when overcooked.
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SLOW COOKER VEGETARIAN LASAGNA - RECIPES - FAXO
From faxo.com
- Heat oil in a large skillet/Dutch oven over medium-high heat. Add onions and mushrooms; sauté for about 7 minutes, until mushrooms release their juices. Add garlic and spinach; stir for 30 seconds. Add spaghetti sauce, water and salt. Bring to a boil; reduce heat to a simmer; simmer for 5 minutes, stirring occasionally.
- Meanwhile, stir together ricotta cheese, beaten egg, 1 c. mozzarella cheese, 2 T. Parmesan cheese, parsley and Italian seasoning; set aside.
- Spray slow cooker base with non-stick cooking spray. Spoon about 1/3 of the veggie/sauce mixture into slow cooker; top with 2 lasagna noodles, broken to fit if needed to fit better. Spoon 1/2 of the ricotta mixture on top of lasagna noodles. Add 1/3 of veggie/sauce mixture over ricotta cheese; top with 2 lasagna noodles; add remaining 1/2 of ricotta mixture. Pour remaining sauce over ricotta cheese.
- Cover; cook on Low for 3 1/2 to 4 1/2 hours until lasagna noodles are tender. * When removing the lid from the slow-cooker, don't let any condensation get into the lasagna!
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- Slow Cooker Moroccan Chickpea Stew. When you add chickpeas, a variety of veggies and Moroccan spices to a slow cooker, magic happens. When you bring that stew to the table, happiness happens.
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- Slow Cooker Potato, Corn and Jalapeno Soup. The sweet of the corn, the spice of the jalapeño, the comfort of the potato — all of these ingredients play so nicely together in a slow cooked soup.
- Slow Cooker African-Inspired Peanut Stew. Kind of a stew and kind of a curry, everyone will be asking for the recipe. African-inspired Peanut Stew may just change the way you think about peanuts.
- Slow Cooker Exotic Mushroom Soup. Mushroom soup can be an elegant way to begin a meal or, by adding bread and a salad, it can be the meal!
- Crockpot Classic French Onion Soup. Who knew you could caramelize onions in a slow cooker! They’re the key to making this rich and delicious French Onion Soup a vegan victory!
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