Indulge in a comforting and hassle-free dinner with our Slow Cooker Vegetable Lasagne. This recipe transforms the classic Italian favorite into a convenient slow cooker delight, allowing you to savor layers of cheesy goodness without the fuss. Packed with vibrant vegetables, savory marinara, and creamy béchamel, this lasagne promises a symphony of flavors in every bite. Follow along as we guide you through the simple steps to assemble and slow-cook this delectable masterpiece. Say goodbye to oven-watching and hello to a bubbling, cheesy, and utterly satisfying Vegetable Lasagne straight from your trusty Crock-Pot. Get ready to enjoy comfort in a bowl—let the slow cooker magic begin!
Food Region
Lasagne, with its roots in Italy, has become a beloved dish worldwide. This slow cooker version adds convenience to its timeless appeal.
Food History
Lasagne, known for its layers of pasta and rich sauces, has a history that dates back to ancient Greece and Rome. The slow cooker adaptation simplifies the traditional preparation.
Ingredients
- 9 lasagne sheets
- 2 cups of sliced zucchini
- 2 cups of sliced bell peppers (red and yellow for color)
- 2 cups of sliced mushrooms
- 2 cups of fresh spinach leaves
- 2 cups of ricotta cheese
- 2 cups of shredded mozzarella cheese
- 1 cup of grated Parmesan cheese
- 1 can (28 oz) of crushed tomatoes
- 2 cloves of garlic, minced
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- Salt and pepper, to taste
Cooking Instructions
- In a large skillet, heat some olive oil over medium heat. Add the minced garlic and sauté until fragrant.
- Add the sliced zucchini, bell peppers, and mushrooms to the skillet. Sauté until the vegetables are tender and any excess moisture has evaporated. Stir in the spinach until wilted. Season with salt and pepper to taste.
- In a separate bowl, combine the ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese.
- In the slow cooker, spread a layer of crushed tomatoes on the bottom.
- Place three lasagne sheets over the tomatoes.
- Add half of the sautéed vegetables over the pasta.
- Spoon half of the cheese mixture over the vegetables.
- Repeat the layers with tomatoes, lasagne sheets, remaining vegetables, and remaining cheese mixture.
- Finish with a final layer of lasagne sheets and top with the remaining crushed tomatoes. Sprinkle the remaining mozzarella and Parmesan cheeses on top.
- Cover the slow cooker and cook on low for 4-5 hours or until the pasta is tender and the cheese is bubbly.
Serving Process
Serve your Slow Cooker Vegetable Lasagne hot, garnished with fresh basil leaves and an extra sprinkle of Parmesan cheese.
Storing Process
Any leftovers can be refrigerated and reheated for a delicious meal the next day.
Conclusion
Slow Cooker Vegetable Lasagne is a hearty and convenient way to enjoy this classic Italian dish. It’s a perfect option for busy days when you crave the comforting flavors of lasagne without the fuss of traditional preparation. Whether you’re a fan of slow cooker recipes or simply love lasagne, this recipe is a must-try.