Crock-Pot Vegetarian Lasagna

Much easier than regular lasagna this slow cooker version is simple to prepare but just as delicious. Perfect comfort food!

This recipe was supposed to be posted on Wednesday, but in typical fashion, I forgot to buy lasagna noodles {I've been to the grocery store 3 times so far this week, not counting the trip just to buy lasagna noodles}

On my first trip, I don't even think I thought about lasagna. I was too busy focusing on my pork tenderloin.

Second trip was to Whole Foods, and I specifically went to the pasta aisle. I looked, saw whole wheat lasagna noodles, and thought "oh these are so expensive here; I can totally get them for like a dollar at Walmart."

The next day, I go to Walmart, and lo and behold... they don't have whole wheat lasagna noodles!

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for real?! No whole wheat lasagna noodles?

This isn't 1998. It's 2013. People are buying whole wheat pasta now. Get with the program.

Walmart has every other pasta option available. Whole wheat egg noodles, penne, rotini, angel hair pasta, spaghetti, linguine, the list goes on. They even have multiple versions of brown rice pasta.

So back to store to buy the "overpriced" lasagna noodles {for less than $3 - typical}. Luckily, I can walk there or boy oh boy I'd be even more ticked off. And all to potentially save $2.

The silver lining and whole point of my {overly dramatic} story is that oh my word this lasagna was totally worth the 4 grocery store trips!

[clickToTweet tweet="Much easier than regular #lasagna this #slowcooker version is simple to prepare but just as delicious. Perfect comfort food!" quote="Much easier than regular #lasagna this #slowcooker version is simple to prepare but just as delicious. Perfect comfort food!"]

Lasagna in a Crock-Pot!

I mean...!!!

I am so shocked that it worked out so well! It was so good!!

Perfect for this really cold weather! {I get cold with any temperature under 70°F}

You can totally use ground beef or sausage if you want, but I really like this vegetarian version. It was still really filling and had a good "meaty" texture from the mushrooms.

Your prep work can be less than 20 minutes if you buy sliced mushrooms. It really is simple. And honestly, it really doesn't matter how you layer your lasagna. Just make sure the bottom starts with sauce and you end with sauce.

This would be a perfect Sunday recipe but you only have to spend 20 minutes preparing it - score!

Slow Cooker Vegetarian Lasagna

Much easier than regular lasagna this slow cooker version is simple to prepare but just as delicious. Perfect comfort food!

5 from 2 votes

Print Rate

Prep Time: 20 minutes

Cook Time: 4 hours

Total Time: 4 hours 20 minutes

Servings: 4

Author: Meme

Ingredients

• ▢ 1 teaspoon olive oil
• ▢ 1 medium onion diced
• ▢ 16 oz mushrooms sliced
• ▢ 2 cloves garlic minced
• ▢ 1 cup fresh spinach chopped
• ▢ 24 ounce pasta sauce
• ▢ ½ cup water
• ▢ ½ teaspoon salt
• ▢ 15 ounce ricotta cheese
• ▢ 1 large egg
• ▢ 1-½ cups part-skim mozzarella cheese shredded, divided
• ▢ ¼ cup Parmesan cheese shredded, divided
• ▢ 1 teaspoon dried parsley
• ▢ 1 teaspoon Italian seasoning
• ▢ 4 oz lasagna noodles whole grain (about 4-5 noodles)

Instructions

• Heat oil in a very large skillet or Dutch oven over medium-high heat. Add onions & mushrooms, and sauté for about 7 minutes, until mushrooms release their juices. Add garlic and spinach and stir for 30 seconds.
• Add in pasta sauce, water, and salt. Bring to a boil, and reduce heat to a simmer. Simmer for 5 minutes, stirring occasionally.
• Meanwhile, stir together ricotta, egg, 1 cup mozzarella, 2 tablespoon Parmesan, parsley, and Italian seasoning. Set aside.
• Spray a slow-cooker base with non-stick spray. Spoon about ⅓ of the veggie-sauce mixture into slow-cooker. Top with 2 lasagna noodles {you might have to break them a little to get them to fit}. Spoon ½ ricotta mixture on top of lasagna noodles.
• Put ⅓ of veggie-sauce mixture over ricotta. Top with two more lasagna noodles, then top with other ½ of ricotta mixture. Pour any remaining sauce over ricotta.
• Cover and cook on Low for 3.5 to 4.5 hours until lasagna noodles are tender. {Mine took 3 hours 45 minutes}. Be careful when taking to top off the slow-cooker so you don't let any condensation get into the lasagna.
• Sprinkle with remaining ½ cup mozzarella and 2 tablespoon Parmesan. Put top back on and let cheese melt for about 10 minutes.
• Cut into 6 pieces and enjoy!

Notes

*I recommend turning this to Warm after 4 hours of cooking, so it doesn't dry out.

Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

Meme