Description
Enjoy a cozy and hearty Slow Cooker Lasagna featuring layers of plant-based cheese, smoky turkey bacon, and a rich tomato sauce. Perfect for effortless dinners, this plant-based lasagna combines savory flavors and tender noodles, all slow-cooked to perfection for a warm, comforting meal suited for any occasion.
Ingredients
Scale
Ingredients
- 6–8 slices smoked turkey bacon, chopped
- 9–12 no-boil lasagna noodles
- 2 cups plant-based cheese (mozzarella and cheddar blend, plant-based)
- 1 can (28 oz) crushed tomatoes (natural)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp vegetarian Worcestershire sauce (natural)
- 2 tbsp olive oil
- 1 tsp dried basil or 1 tbsp fresh basil, chopped
- 1 tsp dried oregano or 1 tbsp fresh oregano, chopped
- 1 tbsp fresh parsley, chopped
- 1 cup plant-based ricotta with natural gelling agent
- 1/4 cup grape juice (natural)
Optional Variations
- 1 cup spinach, chopped
- 1 medium zucchini, sliced
- 1 cup mushrooms, sliced
- 1/2 tsp red pepper flakes or 1 small jalapeño, chopped
- 1 cup marinated tempeh or plant-based sausage alternative
- Gluten-free lasagna noodles as substitute
Instructions
- Prepare the Sauce: Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic, cooking until softened and fragrant, about 5 minutes. Stir in crushed tomatoes, vegetarian Worcestershire sauce, dried or fresh herbs (basil, oregano, parsley), and grape juice. Let the sauce simmer for 10 minutes to blend the flavors.
- Cook the Smoked Turkey Bacon: In the same skillet, cook chopped smoked turkey bacon until crispy and golden. Remove from heat and set aside to add smoky depth to the lasagna layers.
- Assemble the Slow Cooker Lasagna: Spread a thin layer of tomato sauce on the bottom of the slow cooker. Lay down a layer of uncooked lasagna noodles. Add dollops of plant-based ricotta mixed with fresh herbs, followed by a sprinkle of plant-based cheese, cooked smoked turkey bacon, and more sauce. Repeat layering until all ingredients are used, finishing with a generous layer of plant-based cheese on top.
- Slow Cook to Perfection: Cover the slow cooker and cook on low for 4 to 6 hours. Avoid lifting the lid frequently to maintain temperature. The noodles will soften and absorb the sauce while the flavors meld into a harmonious dish.
- Rest and Serve: Once cooking is complete, remove the lid and allow the lasagna to rest for 10 to 15 minutes. This helps the layers set for easier slicing and perfect texture before serving.
Notes
- Use no-boil lasagna noodles to save time and ensure tender layers.
- Avoid adding excessive sauce to prevent a mushy texture.
- Make sure each noodle is covered evenly with sauce to cook properly.
- Keep the lid closed during cooking to retain heat and reduce cooking time.
- Customize cheese layers by mixing different plant-based cheeses for a melty texture.
- Prep Time: 20 minutes
- Cook Time: 4 to 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 slice (1/8th of recipe)
- Calories: 350
- Sugar: 7g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: slow cooker lasagna, plant-based lasagna, smoky turkey bacon lasagna, easy lasagna recipe, gluten-free lasagna option, plant-based cheese