Vegetarian Slow Cooker Pumpkin and Spinach Lasagne
A delicious and hearty vegetarian lasagne made with pumpkin, spinach, and a blend of cheeses, cooked to perfection in a slow cooker.
Ingredients
Main Ingredients
- 1piecesmall pumpkin, peeled, seeded, and diced
- 1cupbaby spinach, chopped
- 1pieceonion, diced
- 3clovegarlic, minced
- 1candiced tomatoes
- 1cantomato sauce
- 1tspdried basil
- 1tspdried oregano
- 1/2tspsalt
- 1/4tspblack pepper
- 1cupricotta cheese
- 1cupshredded mozzarella cheese
- 1/2cupgrated Parmesan cheese
- 1box no-boil lasagne noodles
How to make Vegetarian Slow Cooker Pumpkin and Spinach Lasagne
Preparation
In a large bowl, mix together diced pumpkin, chopped spinach, diced onion, minced garlic, diced tomatoes, tomato sauce, basil, oregano, salt, and pepper.
In a separate bowl, mix together ricotta, mozzarella, and Parmesan cheese.
Layering and Cooking
Spoon a layer of the pumpkin mixture into the bottom of the slow cooker.
Add a layer of lasagne noodles on top of the pumpkin mixture.
Spread a layer of the cheese mixture on top of the lasagne noodles.
Repeat layers until all ingredients are used, ending with a layer of cheese on top.
Cover and cook on low for 4-6 hours, or until the lasagne noodles are cooked through and the pumpkin is tender.
Serve hot and enjoy!
Tips & Tricks
You can use fresh pumpkin instead of canned pumpkin. Simply peel, seed, and dice the pumpkin and use it in place of the canned pumpkin. Just make sure to cook the fresh pumpkin until it is tender before adding it to the slow cooker.
Feel free to add any other vegetables you like to this lasagne, such as zucchini, bell peppers, mushrooms, or eggplant. Just make sure to chop them up into small pieces so they cook evenly in the slow cooker.
You can assemble the lasagne ahead of time and store it in the refrigerator until ready to cook. Simply follow the instructions up to step 6, cover the slow cooker with plastic wrap, and refrigerate until ready to cook. When ready, remove the plastic wrap and cook as directed.
You can freeze any leftovers from this lasagne. Simply let the lasagne cool completely, then transfer individual portions to airtight containers or freezer bags. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and reheat in the microwave or oven until heated through.
To make this lasagne dairy-free, use dairy-free cheeses in place of the ricotta, mozzarella, and Parmesan cheeses. There are many great dairy-free cheese options available at most grocery stores that work well in lasagne recipes.
Saramin
(@678sarin)
My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes...