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 | PT6H10M Serves 8 Ingredients: 4 Cups Your Favorite Pasta Sauce 9 Lasagna Noodles 0.5 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 0.75 Cup Shredded Mozzarella Cheese 0.75 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.

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