Cooktop Cove: How to make a creamy vegetable lasagna in a slow cooker
By Kate Elliott
Whether you need a meal for Meatless Monday, or you just want to switch things up, there's no better way to do it than with a tasty veggie lasagna. This one is pretty classic with roasted zucchini, tomatoes, and spinach layered between noodles, cheese, and a zesty tomato sauce. With this one, you won't even miss the meat!
For a super stringy, cheesy lasagna, wait to sprinkle on that last layer of cheese until the end of cooking time. If you put it on at the beginning it will firm up far too much, but waiting until the end gets those top noodles super tender, and makes for a very gooey veggie lasagna.
Creamy vegetable lasagna
20 minutes
6 hours, 30 minutes
6 hours, 50 minutes
1 onion, thinly sliced
1 zucchini, thinly sliced
4 plum tomatoes, thinly sliced
1 tablespoon (15 ml) olive oil
1 10-ounce (295 ml) package frozen spinach, thawed and squeezed to remove excess moisture
10 - 15 lasagna noodles, broken in half
2 14-ounce jars of tomato sauce
1 cup (250 ml) ricotta cheese
1 cup (250 ml) mozzarella cheese, shredded
1/2 cup (125 ml) Parmesan cheese
Salt, to taste
Freshly ground black pepper, to taste
Preheat the oven to 450 degrees Fahrenheit. Place the onion, zucchini, and tomato slices into a large bowl and toss with the olive oil, salt, and freshly ground black pepper. Spread these slices between two baking sheets.
Place the trays in the oven, and roast for about 15 minutes, until the vegetables lose some of their moisture and begin to brown slightly. Remove and set aside to cool and then toss with the thawed spinach.
Spread a thin layer of tomato sauce along the bottom of a 6-quart slow cooker. Place a single layer of lasagna noodles on the sauce, and top with half of the roasted vegetable mixture. On top of the vegetables spoon half of the ricotta cheese and half of the mozzarella cheese. and more tomato sauce to cover. Top with another single layer of noodles and repeat layers, ending with tomato sauce.
Cover slow cooker, set to low and cook for 6 hours, until the noodles are tender and the lasagna is hot and bubbling throughout.
Sprinkle lasagna with Parmesan cheese, replace lid and turn to high. Cook for another 30 minutes, or until the cheese has melted.
Pro tip: Make this recipe your own by adding roasted bell peppers, mushrooms, or roasted eggplant!
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