Super easy Vegetarian Lentil Lasagna
April 10, 2016
- Prep: 10 mins
- Cook: 6 hrs
-
10 mins
6 hrs
6 hrs 10 mins
- Yields: 6 servings
Directions
1Put the jar of passata and the red lentils in the slow cooker with one cup of hot water on high
2Cook for three hours
3Add the pasta, the rest of the hot water, the greens, pesto and salt/pepper to taste
4Stir and sprinkle cheese on top
5Cook on high for 2-3 hours.
6Add a teatowel for the last hour to make it more crispy.
7Tea Towel Trick
Submitted by Kazel Cass
11 Reviews
Tracie
July 20, 2021
What IS the tea towel trick, please? I’m new to using my slow cooker. Thankyou.
Paulene @ Slow Cooker Central
May 15, 2020
It’s high 2-3hrs 🙂
Gina
May 13, 2020
Hi, Would this be 2-3 hours on high or 4-6 hours on low?
Paulene @ Slow Cooker Central
April 27, 2020
I’m not certain which they used but I usually use dry myself
Lisa
April 25, 2020
Is that fresh or dried lasagne sheets Paulene?
Paulene @ Slow Cooker Central
September 25, 2018
You could use any size the ingredients fit into… just keep in mind an emptier cooker may cook faster 🙂
Megan
September 23, 2018
What size /. Shape sc would be best for this?
Nadia Oronova
May 16, 2018
Hello. I prepared it with whatever pasta I had, didn’t have lasagna sheets. Anyways, it turned out to be great!!! My 8 year old son who is quite picky had 2 portions, so it speaks for itself. Thanks 🙂 ♥️
Kazel Cass
January 26, 2017
No layering needed.
Perdy
May 24, 2016
Do you not layer the vegetables and pasta sheets?
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Paulene @ Slow Cooker Central
July 20, 2021
Tea Towel Trick explained