Vegetarian Slow Cooker Pumpkin and Spinach Lasagne

Name: Vegetarian Slow Cooker Pumpkin and Spinach Lasagne
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 6
Cuisine: Italian
Ingredients: 1 piece small pumpkin, peeled, seeded, and diced; 1 cup baby spinach, chopped; 1 piece onion, diced; 3 clove garlic, minced; 1 can diced tomatoes; 1 can tomato sauce; 1 tsp dried basil; 1 tsp dried oregano; 0.5 tsp salt; 0.25 tsp black pepper; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 0.5 cup grated Parmesan cheese; 1 box no-boil lasagne noodles

by Saramin (@678sarin)

Prep Time

30min

Cook Time

4hr 0min

Total Time

4hr 30min

Italian Dinner Main Course Vegetarian

A delicious and hearty vegetarian lasagne made with pumpkin, spinach, and a blend of cheeses, cooked to perfection in a slow cooker.

Ingredients

6 Servings

(1 serving = 1 slice)

Main Ingredients

1piece
small pumpkin, peeled, seeded, and diced
1cup
baby spinach, chopped
1piece
onion, diced
3clove
garlic, minced
1can
diced tomatoes
1can
tomato sauce
1tsp
dried basil
1tsp
dried oregano
1/2tsp
salt
1/4tsp
black pepper
1cup
ricotta cheese
1cup
shredded mozzarella cheese
1/2cup
grated Parmesan cheese
1
box 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.