Easy Vegan Slow Cooker Lasagna Recipes

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SLOW-COOKER VEGETABLE LASAGNE



Slow-cooker vegetable lasagne image

Make this low-calorie veggie lasagne as a lighter alternative to the traditional bake. It's layered with pasta, ratatouille and sliced aubergine, and packs in all of your five-a-day

Provided by Good Food team

Categories     Dinner, Main course, Pasta, Supper

Time 3h30m

Number Of Ingredients 12

1 tbsp rapeseed oil
2 onions, sliced
2 large garlic cloves, chopped
2 large courgettes, diced (400g)
1 red and 1 yellow pepper, deseeded and roughly sliced
400g can chopped tomatoes
2 tbsp tomato purée
2 tsp vegetable bouillon
15g fresh basil, chopped plus a few leaves
1 large aubergine, sliced across length or width for maximum surface area
6 wholewheat lasagne sheets (105g)
125g vegetarian buffalo mozzarella, chopped

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.

Nutrition Facts : Calories 325 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 0.44 milligram of sodium

SLOW-COOKER VEGETABLE LASAGNA



Slow-Cooker Vegetable Lasagna image

Busy families, this recipe is for you. I crave the comfort of homemade lasagna in the winter, but I dislike the lengthy assembly time that often accompanies the dish. The slow cooker makes the entire process really simple: no boiling noodles, no precooking the vegetables and no need to worry about making neat layers.

Provided by Food Network

Categories     main-dish

Time 3h50m

Yield 8 servings

Number Of Ingredients 9

Nonstick cooking spray
4 cups marinara sauce
8 to 9 lasagna noodles (preferably whole wheat)
2 1/4 cups part-skim ricotta cheese
3/4 cup green peas, thawed if frozen
3 cups baby spinach leaves
3 cups sliced zucchini (from about 3 to 4 small zucchini)
3/4 cup shredded mozzarella cheese
Chopped fresh parsley, for garnish

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.

Nutrition Facts : Calories 479 calorie, Fat 14 grams, SaturatedFat 6.6 grams, Carbohydrate 63 grams, Fiber 5 grams, Protein 25 grams, Sugar 13 grams

EASY VEGAN SLOW COOKER LASAGNA



Easy Vegan Slow Cooker Lasagna image

An easy and tasty vegan lasagna!

Provided by POETRYOBSCENE

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes

Time 8h10m

Yield 6

Number Of Ingredients 7

1 (12 ounce) package soft tofu
1 (8 ounce) package lasagna noodles, broken into pieces
¼ cup chopped onion
2 tablespoons chopped garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 (28 ounce) jar spaghetti sauce

Steps:

  • Place tofu, lasagna noodles, onion, garlic, salt, and ground pepper in a slow cooker. Pour sauce into slow cooker and gently stir ingredients.
  • Cook on low for 8 hours.

Nutrition Facts : Calories 297.8 calories, Carbohydrate 48 g, Cholesterol 2.6 mg, Fat 7.1 g, Fiber 5.1 g, Protein 12.1 g, SaturatedFat 1.5 g, Sodium 930 mg, Sugar 13.3 g

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