I’m excited to share my slow cooker vegetable lasagna—an ultra-comforting dish that’s as easy as it is delicious! I love making it on days when I want a hearty meal with minimal effort—your slow cooker does all the work.
Preparation
15
min
Cooking
300-360
min
Portion
6
Ingredients
- 1 recipe of tofu ricotta
- 1.2 L (5 cups) meat or vegetarian spaghetti sauce, homemade or store-bought
- 1 eggplant, sliced into 5 mm (½ inch) rounds
- 15 ml (1 tbsp) pesto
- 1 medium zucchini, sliced into 5 mm (½ inch) rounds
- ½ package (115 g) mushrooms, sliced
- 60 ml (¼ cup) grated Parmesan cheese
Preparation
- Arrange the eggplant slices on a baking sheet or large plate. Generously sprinkle with salt to draw out moisture. Let sit for about 10 minutes, then blot the excess water with a paper towel.
- Spread a thin layer of spaghetti sauce over the bottom of the slow cooker.
- Add a layer of eggplant slices, then spread about 1 tsp of pesto on top. Follow with a layer of zucchini slices and a layer of mushrooms, evenly distributed.
- Spread another layer of sauce and sprinkle with Parmesan cheese.
- Repeat the layers, alternating vegetables, pesto, sauce, and Parmesan until all ingredients are used, finishing with a top layer of sauce and Parmesan.
- Cover and cook on low for 5–6 hours, until the vegetables are tender.
Notes
Store in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to 3 months.
Nutritional values may vary depending on the sauce used.
Registered Dietitian Nutritionist in Quebec City
