Slow Cooker Summer Vegetable Lasagna

Farm harvest is at its peak and there are so many farm fresh vegetables at the farmers market and your local grocer. Lasagna is a family favourite and my family loves enjoying it all year around. This summer lasagna recipe features fresh local vegetables and I didn’t need to use my oven. Since I have teamed up with Paderno and their new small appliances, their 6-Quart Slow Cooker has been put to great use and cooked the perfect family lasagna. With its programmable temperature and timer, it is simple to use for precise cooking and performance. The Paderno 10-Speed Hand Mixer was also ideal to whip up a very creamy ricotta for easy spreading on the the lasagna noodles. (Sponsored) These small appliances are designed with the precision control I needed to deliver some of my best cooking moments and enhance these beautiful moments through my cooking journey. 

Not only is this recipe a family favourite but it’s also a perfect recipe for entertaining as it is large enough to feed a crowd. Head to your local farmers market and grocer for all the fresh beautiful ingredients in season to enjoy the flavour of summer in this delicious lasagna. 

Enjoy! xo

Tip: Ensure you use dry lasagna noodles as they hold up to the slow cooking time without getting mushy. 

Ingredients:

 

5 large meaty tomatoes, quartered

3 tbsp olive oil

1 medium yellow onion, diced small

2 garlic cloves minced

1 large yellow zucchini, 1/4 inch diced

1 large green zucchini, 1/4 inch diced

3 cup kale, roughly chopped

1 tsp salt

1/2 tsp fresh ground pepper

1/3 cup fresh basil, chopped + extra for garnish

300 g fresh ricotta, strained

300 g mozzarella cheese, grated

1/4 cup grated Parmesan cheese, grated + extra for garnish

500 g dry lasagna noodles

 

 

Preparation:

 

  1. Place tomatoes in food processor and puree. Set aside

  2. In a large deep pan, heat oil over medium-high heat. Add onions and garlic and sauté for 1-2 minutes until soft and translucent.

  3. Add yellow and green zucchini and sauté until just until soft, about 1-2 minutes. Add kale and sauté for an additional minute.

  4. Reduce heat to medium, add tomatoes and season with salt and pepper. Let sauce cook for 6 minutes.

  5. In a medium bowl, add ricotta cheese. Using a hand mixer with the whisk attachment, whisk until creamy.

  6. Stir in mozzarella cheese, reserving 1/3 cup for the top of lasagna and parmesan into the ricotta.

  7. Once sauce is finished, remove from heat and stir in the fresh basil.

  8. Spoon a layer of sauce in the bottom of the slow cooker to avoid noodles from sticking. Layer the bottom with the uncooked lasagna noodles. a double layer of the uncooked lasagna Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture and a layer of the vegetable sauce. Repeat the layering of noodles, cheese and sauce until all the ingredients are used. You should end with the top being sauce and top with the reserved grated mozzarella.

  9. Place cover and set slow cooker to low heat for 4 hours. Turn off slow cooker and let lasagna set for 5 minutes. Serve topped with freshly grated parmesan cheese and basil.

Serves 6-8 / Prep Time 30 mins Cook Time 4 hours

Copyright © 2016 Irene Matys.

All Rights Reserved.

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