Slow-Cooker Vegetarian Lasagna
This hearty Slow-Cooker Vegetarian Lasagna is filled with lentils and vegetables so you will not miss the meat.
Equipment
slow cooker
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
FOR THE VEGETABLE LAYER:
- 175 g carrots
- 1 red pepper
- 2 celery stalks
- 1 onion
- 2 garlic cloves
- 500 g ricotta cheese
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
FOR THE LAYER OF TOMATO LENTIL SAUCE:
- 500 g tomato sauce
- 125 g dry red lentils
- 1 Tbsp sundried tomato paste
- 125 ml water
PLUS:
- 300 ml tomato sauce
- uncooked lasagna sheets
- 200 g grated mozzarella
- Salt & pepper
Instructions
- I used a 6.5 Litre slow cooker to make this recipe.
- Start by preparing mixture for vegetable layer. Peel and grate carrot using the coarse side of a cheese grater. Place in a bowl.
- Cut onion and celery stalks into thin slices. Cut red pepper into small dice. Mix with the grated carrot and finely chopped garlic.
- Add ricotta cheese, oregano, basil and thyme. Mix well and season to taste. Set aside.
- In a separate bowl make the tomato lentil sauce by mixing together tomato sauce, lentils, sundried tomato paste and water. Set aside.
- Spread a few tablespoons of tomato sauce at the bottom of the slow cooker. Add a layer of lasagne sheet.
- Spread a third of the vegetable mix evenly on top, followed by a third of the tomato lentil sauce. Add a layer of lasagne sheet.
- Repeat previous step twice more to use all the vegetable mix and tomato lentil sauce.
- Pour 300ml of tomato sauce on top of last lasagne sheet. Sprinkle mozzarella cheese all over.
- Cover and cook on low setting for 4-6 hours.
Nutrition
Serving: 300gCalories: 386kcalCarbohydrates: 29gProtein: 25gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 69mgSodium: 1051mgPotassium: 933mgFiber: 10gSugar: 10gVitamin A: 6779IUVitamin C: 39mgCalcium: 400mgIron: 4mg