Sure, the slow cooker’s great for stews and soups, but it also happens to make a mean lasagna! In this ingenious slow-cooker recipe, all you have to do is chop your veggies, then layer the ingredients (raw) into the crockpot. Serve with: Garlic bread and a green salad.
Slow Cooker Vegetarian Lasagna
5 1/2 HOURS TO PREPARE, SERVES 6-8
INGREDIENTS
- 2 packages frozen spinach
- 2 cups Italian cheese blend, grated
- 3/4 cup Parmesan cheese, grated, plus extra for garnish
- 2 jars Alfredo sauce
- 1 package lasagna noodles
PREPARATION
- Cook spinach according to package directions and let cool. Squeeze spinach in your hands to remove any excess moisture.
- Lightly grease the inside of a 5-6-quart slow cooker with non-stick spray. (For easier cleanup, skip the spray and add a disposable liner to the pot.)
- In a medium bowl, mix alfredo sauce with 1 cup Italian cheese.
- Spread 1/4 cheese sauce on the bottom of the your slow cooker. Cover the sauce with 3 lasagna noodles, making sure to break the noodles as necessary to fit the pot.
- Top the noodles with 1/3 spinach, 1/2 cup remaining Italian cheese and 1/4 remaining cheese sauce. Repeat the process so that you have a total of three layers.
- Place three noodles over the top of the lasagna. Spread the remaining sauce over the noodles, and sprinkle with the Parmesan cheese.
- Cover, turn the slow cooker on low, and cook for 3 1/2-4 1/2 hours. Turn off the heat about 10 minutes prior to serving.
- Slice and serve hot, garnished with more cheese.
Recipe credit: 12 tomatoes
