Simple Little Vegan Slow Cooker Lasagna
There are so many wonderful things about the slow cooker, and every year around this time, its appeal returns to me. It’s perfect for thick, hearty stews and brothy soups. But the best thing about the slow cooker? Dinner is ready on time and I didn’t have to do a single thing, because I did it that morning, and even then the recipes are usually so easy. When Book Publishing Company sent me The Simple Little Vegan Slow Cooker, I couldn’t wait to drag my slow cooker out from hibernation. The book is filled with quick vegan recipes to throw together on your way out the door (if you’re okay with leaving the slow cooker on while you’re out) or in the morning when you know the family has a busy night ahead. All the recipes have just a few ingredients, and while they call for mostly canned, frozen, and packaged items I don’t tend to keep around much, I’ve had no trouble substituting fresh ingredients so far. I think this cookbook is very handy to have around, especially if you’re tired, overworked, and spend most evenings contemplating a fast food run just to keep you out of the kitchen. And we all have our too-busy-to-even-preheat-an-oven nights!
The first recipe I tried from The Simple Little Vegan Slow Cooker, All-in-One Lasagne (page 28), was very tasty! I put it together after breakfast, and by lunch I had a simple lasagna ready to serve. I was nervous about having a soggy mess or broken teeth from undercooked crunch, but 4 hours in the slow cooker left the dish just perfect. Here is an example of a recipe that called for all for all frozen vegetables, but I had complete success with fresh. I don’t think I even knew you could buy frozen mushrooms. The kids (my little man and the 1 year old I babysit) both really loved this lasagna as well! I vainly am not so sure I would serve it to company because it just doesn’t turn out pretty, but that’s perfectly fine because we have a whole lot more family meals than meals with guests. I’m including the recipe as written, but as I mentioned, I did have success with fresh produce, and I also added diced onions. The recipe is written for a slightly smaller crock pot than I have, so I just used fewer layers than I imagine the author used.
- 2 cups tomato sauce
- 4-5 lasagne noodles
- 1 cup frozen sliced mushrooms
- 1 1/2 cups frozen chopped spinach
- 2 cups vegan burger crumbles
- 2 tablespoons minced garlic
- 2 tablespoons Italian seasoning
Place a small amount of the tomato sauce in the bottom of a slow cooker, just enough to cover the bottom. Break the lasagne noodles into 2 or 3 pieces so that they will fit in the slow cooker. Place a later of the broken noodles on top of the sauce. Drizzle 1 tablespoon of the sauce over the noodles. Add the mushrooms. Place the second later of broken noodles over the mushrooms. Drizzle with 1 tablespoon of the sauce and half of the spinach. Add a third later of broken noodles and 1 cup of the burger crumbles. Sprinkle with the minced garlic and Italian seasonings. Continue layering until all the ingredients are gone. Cook on low for at least 4 hours to give the pasta time to cook. Cooking longer than 6 hours, however, could make the pasta soggy. The water in the frozen vegetables will help cook the pasta. You may want to separately heat a little extra tomato sauce to pass when serving the lasagne.
What’s your favorite slow cooker recipe? Feel free to include a link!