Carrot
Slow-Cooker Vegetarian Lasagne Recipe
- Serves 8
Author Notes
For many vegetarians like myself, the slow-cooker has been something of a revelation. This vegetarian lasagne is, I think, the perfect demonstration of why slow-cookers are so great for vegetarian cooking. This lasagne is crammed with lentils and vegetables and will make you forget that you aren’t eating meat. This is a dish that, while relatively simple, is bursting with flavour. This is perfect as a meal for friends and family, or as some hearty and healthy comfort food for yourself.
Why This Recipe?
The preparation here is nice and straightforward, the key is to make sure that you cut your vegetables very finely, if you don’t then they won’t cook the way that they’re supposed to.
Another thing I love about this recipe is that there is no need for any pre-cooking. If you are in a rush, you can prepare both the tomato lentil sauce and the vegetable layer beforehand.
This recipe has proven to be popular with friends of mine who are flexitarians. If you are wondering ‘what is flexitarianism?’ then see the linked page for more information.
This recipe reliably produces a delicious vegetarian lasagne, one that I am proud to serve at every opportunity.
—Veselina Dzhingarova
Ingredients
- For the Vegetable Layer
-
175 grams
carrots
-
1 piece
red pepper
-
2 pieces
celery stalks
-
1 piece
onion
-
500 grams
ricotta cheese
-
1 tablespoon
dried oregano
-
1 tablespoon
dried thyme
-
2 pieces
garlic cloves
-
1 tablespoon
dried basil
- For the Tomato Lentil Sauce
-
500 grams
tomato sauce
-
125 grams
red lentils
-
1 tablespoon
sundried tomato paste
-
125 milliliters
water
-
300 milliliters
tomato sauce
-
1 packet
Lasagne sheets (uncooked)
-
200 grams
grated mozzarella (more if you love cheese!)
Directions
- We will begin with the vegetable layer. Start off by peeling and grating your carrots, making sure to use the coarse side of the cheese grater for the best results. Once you are finished, put the resulting carrot into a bowl.
- Take your celery stalks and onions, slice them thinly. Then cut your red pepper into small pieces (the smaller the better!)
- Mix your red pepper and carrot together, then finely chop up your garlic and mix them all together.
- You then want to add in, all together, the thyme, basil, oregano, and the ricotta cheese. Make sure to stir them together so that they are well mixed. Season with salt and pepper according to taste and then set it aside.
- Take a separate bowl. In it, you want to make the tomato lentil sauce by mixing your tomato sauce and lentils with your sundried tomato paste and water. Set this bowl aside too.
- Now you want to add a small amount, perhaps a few tablespoons, of tomato sauce to the bottom of your slow cooker. Also add in a lasagne sheet.
- Spread approximately a third of your vegetable mix, followed by a third of the tomato lentil soup. Then place another lasagne sheet on top.
- Repeat the above step until you have used all of your vegetable mix and tomato and lentil sauce.
- Finally, pour 300 ml of tomato sauce on top of the whole lot and sprinkle your mozzarella cheese across the top.
- Now you just need to cook it on a low setting for 4-6 hours et voila!
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