This crockpot vegetarian lasagna recipe was super tasty and by far the easiest lasagna recipe I have ever made.
Total Time: 20 minutes prep, 5 hours in crockpot
Yield: 6 servings
Source: Hunt's Tomato Sauce
Ingredients:
- non-stick cooking spray
- 1 Tbsp olive oil
- 1 (8 oz) pkg fresh sliced mushrooms
- 1 (6 oz) pkg baby spinach leaves
- 1 (14.5 oz) can Hunt's Diced Tomatoes with Basil, Garlic and Oregano, undrained
- 2 cups Hunt's Tomato Sauce (I used the whole 14.5 oz can)
- 1/2 tsp dried Italian seasoning
- 1/4 tsp salt
- 1 (8 oz) container part-skim ricotta cheese
- 1/2 cup Parmesan Cheese, divided
- 1/4 tsp ground black pepper
- 6 dry lasagna noodles, uncooked
- 1-1/2 cup shredded Italian blend cheese, divided
Steps:
- Spray inside of 4-quart slow cooker with cooking spray.
- Heat oil in large skillet over medium-high heat. Add mushrooms; cook 3 minutes, stirring occasionally. (I didn't watch the clock or pan very well here... I have kids)
- Add spinach; cook 3 minutes more or until mushrooms are tender and spinach is wilted, stirring occasionally.
- Stir in undrained tomatoes, tomato sauce, Italian seasoning and salt (LOL! Please tell me the rest of you do this too! I threw a couple ladles of sauce in the crockpot unheated and carried on with the recipe). Bring sauce to a boil. Reduce heat and simmer 3 minutes, stirring occasionally.
- Meanwhile, combine ricotta cheese, 1/4 cup Parmesan cheese and pepper in small bowl; set aside.
- Spread 3/4 cup sauce mixture over bottom of slow cooker. Layer 3 lasagna noodles over sauce mixture, breaking noodles to fit.
- Top with 3/4 cup sauce mixture, ricotta cheese mixture and 1 cup Italian cheese. Top with 3/4 cup sauce mixture and remaining 3 lasagna noodles, breaking to fit. Spoon remaining sauce mixture over noodles.
- Cover; cook on LOW 5 hours or until noodles are tender. Sprinkle with remaining 1/2 cup Italian cheese and remaining 1/4 cup Parmesan cheese Cover; let stand 5 minutes or until cheese melts. (I had to leave a couple of hours before dinner and decided it was easier to throw the cheeses on then, take the picture, and let it cook for a couple hours instead of writing my husband a note. He and the kids ate while I was gone, then left the leftovers on low in the crockpot for a couple hours until I got home to eat and take the final pictures. As you can see it worked out fine and I enjoyed a nice warm dinner too).
