Vegetarian Spinach Crock-Pot Lasagna Recipe

Name: Vegetarian Spinach Crock-Pot Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, quartered; 1 cup fresh basil leaf; 1 tablespoon dried oregano; 2 garlic cloves, peeled; 1 garlic clove, minced; 8 ounces tempeh, cut into chunks; 28 ounces chopped tomatoes (fire roasted preferred); 1 teaspoon salt; 2 tablespoons olive oil (plus a little extra to oil crockpot); ½ teaspoon ground pepper; 2 (10 ounce) packages frozen spinach, thawed and drained; 8 ounces no-boil lasagna noodles; 16 ounces roasted red peppers, rinsed and drained; 16 ounces low-fat ricotta cheese, divided; 1 cup swiss cheese, grated, divided

Servings: persons

1 medium onion, quartered
1 cup fresh basil leaf
1 tablespoon dried oregano
2 garlic cloves, peeled
1 garlic clove, minced
8 ounces tempeh, cut into chunks
28 ounces chopped tomatoes (fire roasted preferred)
1 teaspoon salt
2 tablespoons olive oil (plus a little extra to oil crockpot)
½ teaspoon ground pepper
2 (10 ounce) packages frozen spinach, thawed and drained
8 ounces no-boil lasagna noodles
16 ounces roasted red peppers, rinsed and drained
16 ounces low-fat ricotta cheese, divided
1 cup swiss cheese, grated, divided

1
Place onion, basil, oregano, and 2 whole garlic cloves in food processor; pulse 6 times or until onion and garlic are chopped.
2
Add tempeh; pulse until tempeh is ground.
3
Add tomatoes, oil, salt, and pepper; pulse until chunky sauce forms.
4
Combine spinach and minced garlic in bowl; season with salt and pepper.
5
Coat bottom and sides of a 4 quart slow cooker with oil.
6
Spread 1 cup of tomato sauce over bottom; cover with a layer of lasagna noodles (break them into pieces to fit around edges).
7
Spread 3/4 cup spinach mixture over top.
8
Place 1 layer roasted red peppers over spinach, and top with 3/4 cup ricotta.
9
Spread 1 cup tomato sauce over ricotta.
10
Sprinkle with 1/3 cup Swiss cheese.
11
Repeat, layering noodles, spinach, pepper, ricotta, Swiss cheese and tomato sauce.
12
Top with 1 more layer of noodles and remaining spinach, tomato sauce, ricotta.
13
and Swiss cheese.
14
Cook 4 hours on high or 6 hours on low.
15
Let stand 10 minutes before serving.

813

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 medium onion, quartered, 1 cup fresh basil leaf, 1 tablespoon dried oregano, 2 garlic cloves, peeled, and more.

Yes, Vegetarian Spinach Crock-Pot Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Spinach Crock-Pot Lasagna

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