Slow Cooker Recipes for Winter: Vegetarian Lasagna Soup
15 November 2017
Hearty doesn’t have to mean meaty. There are lots of great veggie slow cooker recipes around, and this soup interpretation on an Italian classic bake is perfect for cold nights.
- Prep Time: 10 mins
- Cook Time: 7 hours
Serves: 10
Category: Vegetarian,Soups, Stews & Casseroles,Pasta,Slow Cooker,Lunch,Dinner
Ingredients
- 1 yellow onion, diced
- 2 cups brown mushrooms, sliced
- 2 zucchinis, sliced
- 4 cloves garlic, minced
- 1 15 ounce can tomato sauce
- 1 28 ounce can crushed tomatoes
- 6 cups vegetable broth
- 2 bay leaves
- 2 teaspoons dried oregano
- 1 tablespoon dried basil
- ? teaspoon red pepper flakes
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 12 ounces lasagna noodles
- 4 cups fresh spinach leaves
- For the ricotta cheese topping
- 1 8 ounce container ricotta cheese
- ½ cup mozzarella cheese, shredded
- ¼ cup parsley, chopped
- ¼ cup basil leaves, chopped
- Generous pinch of kosher salt
Method
Bet you never thought you'd read "lasagna" and "slow cooker" in the same recipe? It may sound a bit unconventional but it's a match made in veggie heaven! 10-15 minutes prep, while the cooking will take 7 hours on a low slow cooker setting.
For the full recipe including method, visit Foodie Crush.
B&M
