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The whole family loves pasta so we are always trying to create or find new yummy combinations that satisfies our daughter’s picky eating habits, where mac and cheese is life, and still gets the proper nutrition. This easy to make and simple prep dinner is a hit in the whole house. Paisley doesn’t notice the number of veggies that are loaded within and sometimes makes it to a second helping!

Now I must give all the credit for the delicious meal idea to my sister, Tiffany Chapman, she created the combination of veggies and spices and was the genius who put it in the slow cooker. We have been vegetarians for a year and hadn’t come across a recipe that was easy, loaded with veggies, and didn’t require many prep steps, and this was Kevin’s all-time favorite meal, so he had some standards.  It wasn’t until around Christmas time 2018 when my sister said she had thrown together a no meat veggie lasagna. She had been inspired by us to start eating less meat and integrate more meatless meals to her life. Once she told me it was a hit with everyone and not anyone could even tell there wasn’t meat in it, I had her send me the recipe.

It’s a super easy prep with not many ingredients, once you layer it in the slower cooker, turn it on high, set a timer and walk away. I love slow cooker meals knowing how delicious they always turn out and that I don’t have to worry about constantly checking on the process. Set it and forget it, well until your tummy starts growling and you smell the awesomeness coming from your kitchen or the timer goes off.

Hope you enjoy!


Ingredients:

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**NOTE: Choose what kind of cheese you want, my sister uses cottage cheese. Also, this recipe is for a 3-4 Layer Lasagna in a Quart size Slow Cooker. If you have a full size, I would double the amount of everything. **

  • 1 small yellow onion, diced

  • 1 green bell pepper, diced

  • 1lb portabella mushrooms, chopped small pieces

  • 1 can diced tomatoes

  • ½ a bag of baby spinach

  • 1 jar tomato and basil spaghetti sauce

  • 1 can of tomato paste

  • Lasagna Noodles, uncooked

  • 1 cup Shredded Italian Blend Cheese

  • 1 cup Shredded Cheddar Cheese

  • 1 tbsp Worcestershire Sauce

  • 1 ½ tsp Minced Garlic

  • Seasoning salt to taste

  • Pepper to taste


Prepping

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**Note: If base is not as thick as you’d like to add half a can of tomato paste.**

 
  • After you’ve chopped and diced your mushrooms, pepper, and onion you’ll throw them on the stove top in a frying pan on medium high heat till tender.

  • While the veggies are cooking you can season them with the worshire sauce, lawyer salt, minced garlic, and pepper.

  • Once onions, mushrooms, and peppers are tender you add the can of diced tomatoes and half the jar of spaghetti sauce into the pan.

  • Turn the heat to low and toss the spinach in and cover till spinach wilts, stirring occasionally.


Slow Cooker

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**Note: After one hour use spatula to Check around edges to ensure nothing sticks to the sides.**

  • Layer the bottom of the slow cooker with remaining spaghetti sauce in jar.

  • Lay Lasagna Noodles

  • Add even layer of sauce base

  • Add even layer of Cheese

  • Repeat until you have 3 layers of noodles or till sauce base is gone.

  • Top layer is Sauce base and Cheese

Put on High and Set Timer for 2 Hours 30 Minutes

Let it stand for 5 minutes uncovered before cutting and serving.

!! CAUTION!! Very HOT!