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    You are in: Home / Recipes / Slow Cooker Vegetarian Lasagna Recipe
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    Slow Cooker Vegetarian Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    20 mins

    3 hrs

    Bec's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In medium bowl, combine marinara sauce and tomatoes with their juice.
    2. 2
      Spray 4.5-6 quart slow cooker bowl with nonstick cooking spray.
    3. 3
      Spoon 1 cup tomato-sauce mixture into bowl.
    4. 4
      Arrange 1/4 of noodles over sauce, overlapping noodles and breaking into large pieces to cover as much sauce as possible.
    5. 5
      Spoon about 3/4 cup sauce over noodles, then top with 1/2 cup ricotta, and 1/2 cup shredded cheese.
    6. 6
      Spread half of spinach over cheese.
    7. 7
      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.
    8. 8
      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.

    Ratings & Reviews:

    • on February 27, 2010

      55

      Thank you! Using the diced tomatoes and spinach, and the veggie crumbles, in the sauce is a great idea! I also added mushrooms to mine. Instead of exchanging the layers as recommeded here, I put it all together in the sauce. Thanks for the Prego idea--I used Roasted Red Pepper and Garlic, which was a hit. I used regular lasagne noodles--they always come out right in my crockpot lasagne. I also add parmesan cheese and green onions to my cottage cheese (instead of ricotta.) Will use again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 02, 2012

      55

      This is absolutely one of my all time favorites...followed your recipe... no changes were made or even needed...delicious....thanks.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 22, 2012

      55

      This is one of my favorite recipes. It's quick and simple. It involves virtually no prep, so it doesn't create a bunch of prep dishes/utensils to wash. It cooks perfectly; no dried edges; tender and delicious to the last bite. I'm asked to make it for all of our office potlucks, and unfortunately for my husband, there are never leftovers to take home for him! Thank you, Bec!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Slow Cooker Vegetarian Lasagna

    Serving Size: 1 (247 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 188.2
     
    Calories from Fat 68
    36%
    Total Fat 7.5 g
    11%
    Saturated Fat 3.5 g
    17%
    Cholesterol 19.5 mg
    6%
    Sodium 527.4 mg
    21%
    Total Carbohydrate 20.7 g
    6%
    Dietary Fiber 4.3 g
    17%
    Sugars 10.9 g
    43%
    Protein 10.0 g
    20%

    The following items or measurements are not included:

    no-boil lasagna noodles

    Italian cheese blend

    veggie crumbles

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