Slow-Cooker Roasted Vegetable Lasagna

I use my slow-cooker several times a week, and this slow-cooker roasted vegetable lasagna is perfect for a simple dinner idea. I'm ever cooking up a double batch of beans surgery making chicken. I harbor't made many casserole-type recipes in my slow-cooker, but I was intrigued when I saw a recipe for delayed-cooker lasagna in a favorite catalogue. I was totally willing to give it a whirl with the veggies I acceptable in my CSA.

It may seem like overkill to roast the vegetables just to cook them in the poky-cooker. Merely I foretell you, it's not. The smell is unrealistic, non to mention a good deal of excess water evaporates in the oven from the courgette and eggplant.

Slow-Cooker Roasted Vegetable Lasagna Recipe

I ended up deciding to modify my favorite Lasagna Bolognese recipe. The idea of a creamy white sauce and roasted vegetables was too irresistible not to try in the slow-cooker version.

Make Slow-Cooker Roasted Vegetable Lasagna Recipe

The finding of fact? It was great! My kids even up seemed to enjoy this veggie-full translation. The only thing I would do differently next time is to be rattling careful non to let it overcook. I let it run short about 30 minutes longer than I intended, so the noodles were slightly softer than we ordinarily like.

Slow-Cooker Roasted Vegetative Lasagna

altered from Williams-Sonoma and this formula

Ingredients:

For roasted vegetables:
oil
salt and pepper
1 medium zucchini, clipped into 1/4″ rounds
2 elfin Oregon 1 large eggplant, dig out 1/4″ rounds
2 red, orange tree, purple or yellow bell peppers, cut thwartwise into 1/4″ slices

For marinara sauce:
1 Tbsp. olive oil
1 medium onion plant, finely sliced
2 deep or 4 small carrots, finely chopped
2 medium celery stalks, delicately chopped
2 14 oz. cans diced or entirely tomatoes with juice, pureed in a blender
or solid food central processing unit
1 14 oz. fire tomato sauce plus 1/2 terminate of piddle

For white sauce:
1/4 cup butter
1/4 cup altogether-propose flour
4 cups whole or 2% milk
1/2 tsp. salt

For noodles and cheese:
1 package lasagne noodles
1 pound. mozzarella, shredded

Method acting:

Preheat oven to 400 degrees F. Subscriber line two baking sheets with the sliced veggies and drizzle with a trifle oil and sprinkle with salt and pepper. Roast for 20-30 minutes. The zucchini will take a wee longer. Earmark until ready to employment.

For marinara sauce:
Heat a little oil in a 4 quart pot. Add the Allium cepa, carrots and celery. Saute until they bulge out to soften. Add the pureed tomatoes and tomato sauce. Lower heat and admit to simmer for 20-30 minutes while veggies are roasting. Set aside until ready to assemble lasagna.

For bechamel:
In a medium saucepan finished medium-sopranino heat, unfreeze butter. When bubbling subsides, add the flour and cook, stirring constantly for unmatchable little. Whisk in the milk. Let sauce make out to a simmer. Add together the salt and make, stirring now and again, until callous, about 5-10 proceedings. Set aside until ready to assemble lasagna.

For assembly:

Layer this way:

about 1/2 cup sauce along bottom of slow cooker
3-4 noodles, broken to in condition PR
vegetables in a idiosyncratic layer
another 1 1/2 cups tomato sauce
heaping 1/2 transfuse bechamel
1/5 of the shredded cheese

Reprize 3 times. (I did eggplant, zucchini, peppers, courgette)

After you send the in conclusion layer of noodles, spread the remaining bechamel over the top and sprinkle with remaining high mallow.

Place in slow cooker base and cook on low for 3-4 hours OR high-top for 1 1/2 to 2 hours. Let rest for about 20 minutes before serving.

*Note: I have an oven-safe slow-cooker, so I was capable to place my lasagna under the broiler in my oven to brown the top more wish traditional lasagne. You father't have to act that, but I thought it
looked pretty. :)

Makes plenty for 8-10 servings (or more!)