Slow Cooker Vegetarian Lasagna Recipes

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.

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.

Steps:

• Heat the slow cooker if necessary. Heat the oil in a large non-stick pan and fry the onions, celery, carrots and garlic for 5-10 mins, stirring frequently until softened and starting to colour. Tip in the meat and break it down with a wooden spoon, stirring until it browns. Pour in the tomatoes with a quarter of a can of water, the tomato purée, bouillon, balsamic vinegar, thyme and plenty of black pepper, return to the boil and cook for 5 mins more.
• Spoon half the mince in the slow cooker and top with half the lasagne, breaking it where necessary so it covers as much of the meat layer as possible. Top with the rest of the meat, and then another layer of the lasagne. Cover and cook on Low while you make the sauce.
• Tip the milk and flour into a pan with the bay leaf and nutmeg and cook on the hob, whisking continuously until thickened. Carry on cooking for a few mins to cook the flour. Remove the bay leaf and stir in the cheese. Pour onto the pasta and spread out with a spatula, then cover and cook for 3 hours until the meat is cooked and the pasta is tender. Allow to settle for 10 mins before serving with salad.

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.

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.

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.