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one thick portion of layered lasagna with roasted eggplant and zucchini cubes, soft red onion pieces, red tomato sauce, white ricotta layers and pale softly melted mozzarella with no browned spots or crisp oven crust on an ordinary plate, without meat or garnish
Andre Lewis

Crockpot Vegetable Lasagna

Roast the eggplant, zucchini and onion until their edges brown and the tray looks fairly dry, because raw vegetables would release that water inside the lasagna. The tomato sauce still needs enough measured water to soften the dry sheets, but it shouldn’t have to absorb a second unplanned batch of vegetable juices. Keep the ricotta in separate layers and rest the finished lasagna before lifting portions so the roasted pieces stay tucked between the noodles.
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Prep Time 45 minutes
Cook Time 4 hours 5 minutes
Total Time 4 hours 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 lb eggplant cut into 1/2-inch cubes
  • 1 medium zucchini about 10 oz, cut into 1/2-inch cubes
  • 1 medium red onion cut into thin wedges
  • 2 tbsp olive oil
  • 3/4 tsp fine salt divided
  • 1 can 28 oz crushed tomatoes
  • 1 cup water
  • 2 garlic cloves minced
  • 1 tsp dried oregano
  • 1/4 tsp black pepper
  • 15 oz whole-milk ricotta
  • 1 large egg
  • 1/3 cup finely grated Parmesan
  • 1 tsp butter for the cooker
  • 9 oz dry oven-ready no-boil lasagna sheets
  • 6 oz low-moisture mozzarella shredded

Method
 

  1. Heat oven to 425°F. Toss eggplant, zucchini and red onion with oil and 1/2 teaspoon salt on a large sheet pan and roast for 25 to 30 minutes, turning twice, until tender and browned with little loose liquid.
  2. Mix tomatoes, water, garlic, oregano, remaining salt and pepper in a bowl. In another bowl, combine ricotta, egg and Parmesan.
  3. Butter a 6-quart slow cooker and spread 3/4 cup tomato sauce over the bottom. Divide dry lasagna sheets into three groups and break them to fit without thick overlaps.
  4. Layer one group of noodles, one-third of the ricotta mixture, one-third of the roasted vegetables, one-third of the remaining sauce and one-third of the mozzarella. Repeat twice, keeping all noodle edges covered by sauce.
  5. Cover and cook on low for 3 to 3 1/2 hours, checking at 2 1/2 hours, until the center sheets are tender and the filling reaches 165°F.
  6. Switch off, uncover and rest for 20 minutes. Cut into eight portions and lift with a wide spatula; the oven-ready noodles go into the cooker dry.