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Vegetarian Slow Cooker Lasagne

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Vegetarian Slow Cooker Lasagne is a comforting, hands-off version of the classic layered pasta dish. With tender pasta sheets, rich vegetable tomato sauce, and creamy cheese, this easy slow cooker recipe delivers hearty flavor with minimal effort.

Ingredients

  • 9–12 lasagne sheets (uncooked)
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 zucchini, diced
  • 1 red bell pepper, diced
  • 1 cup mushrooms, sliced
  • 2 cups fresh spinach
  • 3 cups marinara sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt, to taste
  • Black pepper, to taste
  • 1 1/2 cups ricotta cheese
  • 1 egg
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Lightly grease the inside of a 5–6 quart slow cooker.
  2. Heat olive oil in a skillet over medium heat. Sauté onion for 3–4 minutes until softened. Add garlic and cook for 30 seconds.
  3. Add zucchini, bell pepper, and mushrooms. Cook for 5–7 minutes until slightly softened. Stir in spinach and cook until wilted.
  4. Add marinara sauce, tomato paste, oregano, basil, salt, and black pepper. Simmer for 5 minutes, then remove from heat.
  5. In a bowl, mix ricotta cheese and egg until smooth. Season lightly with salt and pepper.
  6. Spread a thin layer of vegetable sauce in the bottom of the slow cooker. Add a layer of uncooked lasagne sheets, breaking to fit as needed.
  7. Spread ricotta mixture over pasta, add more vegetable sauce, and sprinkle with mozzarella.
  8. Repeat layers until ingredients are used, finishing with sauce, mozzarella, and Parmesan on top.
  9. Cover and cook on low for 4–5 hours or high for 2–3 hours, until pasta is tender and cheese is melted.
  10. Turn off heat and let rest for 20–30 minutes before serving.

Notes

  • No need to pre-boil lasagne sheets; they soften in the slow cooker.
  • Cook vegetables beforehand to reduce excess moisture.
  • Use cottage cheese instead of ricotta for a lighter option.
  • Store leftovers in the refrigerator for up to 4 days.
  • Freeze for up to 2 months; thaw overnight before reheating.

Nutrition

Find it online: https://thefamilycooking.com/vegetarian-slow-cooker-lasagne/