Spinach Lasagna Recipe | Vegetarian Times Skip to main content

Spinach Lasagna

"Many people don't know that the crock inside a slow cooker is ovenproof and you can transfer a dish like lasagna into the oven (up to 400°F) for 10 minutes to brown the top," says Golino. Just be sure the pot is hot, to avoid drastic temperature changes that can cause it to crack.

Ingredients: 

Ingredients: 

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1 medium onion, quartered
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1 cup fresh basil leaves
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1 Tbs. dried oregano
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2 cloves garlic, peeled, plus 1 clove minced (1 tsp.), divided
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1 8-oz. pkg. tempeh, cut into chunks
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1 28-oz. can chopped fire-roasted tomatoes
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2 Tbs. olive oil, plus more for oiling slow cooker
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1 tsp. salt
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½ tsp. ground black pepper
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2 10-oz. pkgs. frozen spinach, thawed and drained
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8 oven-ready lasagna noodles
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1 16-oz. jar roasted red peppers, rinsed and drained
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1 16-oz. container low-fat ricotta cheese, divided
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1 cup grated Swiss cheese, divided

Instructions: 

1. Place onion, basil, oregano, and 2 whole garlic cloves in food processor; pulse 6 times, or until onion and garlic are chopped. Add tempeh, and pulse until tempeh is ground. Add tomatoes, oil, salt, and pepper; pulse until chunky sauce forms.

2. Combine spinach and minced garlic in bowl, and season with salt and pepper.

3. Coat bottom and sides of 4-quart slow cooker with oil. Spread 1 cup tomato sauce over bottom, and cover with layer of lasagna noodles, breaking them in pieces to fit around edges. Spread 3/4 cup spinach mixture over top. Place 1 layer roasted red peppers over spinach, and top with 3/4 cup ricotta. Spread 1 cup tomato sauce over ricotta. Sprinkle with 1/3 cup Swiss cheese. Repeat, layering noodles, spinach, peppers, ricotta, Swiss cheese, and tomato sauce. Top with 1 more layer noodles and remaining spinach, tomato sauce, ricotta, and Swiss cheese.

4. Cook 4 hours on high or 6 hours on low. Let stand uncovered 10 minutes before serving.

Nutrition Information: 

Calories: 
322
Protein: 
22 g
Total Fat: 
14 g
Saturated Fat: 
5.5 g
Carbohydrates: 
32 g
Cholesterol: 
31 mg
Sodium: 
762 mg
Fiber: 
6 g
Sugar: 
8 g
Yield: 
Serves 8

Comments on this Recipe

I tried to speed up mine and cook it for 3 hrs. The tempeh gave the lasagna a funny after taste. It was ok but I wouldn't make it again.

Why does it take 4-6 hours to cook?

Denis, it is cooked in a slow cooker. Even the most simple menus need atleast four hours to cook in a crockpot.

This really smells great when its cooking and it probably would have been had it not cooked in the crock pot. noodles turned to mush and ended up throwing it all away.

U gotta try this one