Meatless Mondays just got easier & tastier with my slow-cooked veggie lasagna recipe! It has all the scrumptious sauce, pasta and gooey cheese you love— minus the meat. Instead, it features flavorful veggies that cook to tender perfection. Your family may forget this lasagna is vegetarian! Smart Recipes, European Recipes, Dairy,Eggs,Vegetables Recipes, Recipes Dairy,Eggs,Vegetables European Veggie Lasagna Veggie Lasagna Recipe | CHEFBear.net PT6H10M Serves 8 4 Cups Your Favorite Pasta Sauce 9 N/A Lasagna Noodles 1/2 Cup Button Mushrooms 1 Medium Onion 1 Large Green Bell Pepper 1 Cup Baby Spinach 1 Large Garlic Clove 1 Tablespoon Olive Oil 2 Cups Ricotta Cheese 3/4 Cup Shredded Mozzarella Cheese 3/4 Cup Shredded Parmesan Cheese 1 Large Egg 1 Small Bunch Fresh Parsley In a medium bowl, combine the shredded mozzarella and Parmesan and mix until combined. Measure out 1/4 cup of the cheese mixture and set aside. Add ricotta and egg to the bowl and mix well. Set aside. In a large saucepan over medium-high heat, heat oil and saute mushrooms, onions, bell pepper and garlic until just tender, about 3-5 minutes. Stir in pasta sauce until well combined and remove saucepan from the heat. In the bottom of a slow cooker, spread about 1/4 of the veggie sauce mixture and top with 3 of the lasagna noodles (break pasta to make it fit.) Top the noodles with 1/2 of the ricotta cheese mixture. Repeat until there are 4 layers of veggie sauce, 3 layers of noodles and 2 layers of ricotta mixture. Top with remaining shredded cheese mixture. Cook on Low until liquid is absorbed, about 4-5 hours, or on High for 2-3 hours. Garnish with parsley.

Veggie Lasagna

Veggie Lasagna Recipe


Meatless Mondays just got easier & tastier with my slow-cooked veggie lasagna recipe! It has all the scrumptious sauce, pasta and gooey cheese you love— minus the meat. Instead, it features flavorful veggies that cook to tender perfection. Your family may forget this lasagna is vegetarian!

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Recipe Information

Flavor Profile

European

Protein

Dairy,Eggs,Vegetables

Category

Main Dishes

Serves

8

Total Time

6 Hours 10 Minutes

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Ingredients

      • 4 Cups Your Favorite Pasta Sauce
      • 9 Lasagna Noodles
      • 1/2 Cup Button Mushrooms (Sliced)
      • 1 Medium Onion (Diced)
      • 1 Large Green Bell Pepper (Seeded & Diced)
      • 1 Cup Baby Spinach (Minced)
      • 1 Large Garlic Clove (Minced)
      • 1 Tablespoon Olive Oil
      • 2 Cups Ricotta Cheese
      • 3/4 Cup Shredded Mozzarella Cheese
      • 3/4 Cup Shredded Parmesan Cheese
      • 1 Large Egg
      • 1 Small Bunch Fresh Parsley (Minced)

Directions

  1. In a medium bowl, combine the shredded mozzarella and Parmesan and mix until combined. Measure out 1/4 cup of the cheese mixture and set aside. Add ricotta and egg to the bowl and mix well. Set aside.
  2. In a large saucepan over medium-high heat, heat oil and saute mushrooms, onions, bell pepper and garlic until just tender, about 3-5 minutes. Stir in pasta sauce until well combined and remove saucepan from the heat.
  3. In the bottom of a slow cooker, spread about 1/4 of the veggie sauce mixture and top with 3 of the lasagna noodles (break pasta to make it fit.) Top the noodles with 1/2 of the ricotta cheese mixture. Repeat until there are 4 layers of veggie sauce, 3 layers of noodles and 2 layers of ricotta mixture. Top with remaining shredded cheese mixture.
  4. Cook on Low until liquid is absorbed, about 4-5 hours, or on High for 2-3 hours. Garnish with parsley.



Nutrition & Cost Facts

Calories

356 kcal

Carbs

34 g

Fat

15 g

Protein

19 g

Cost Per Serving

$1.52

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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