Recipes Main Courses Pasta Rice and Grains Slow-Cooker Vegetable and Pumpkin Lasagna

Slow-Cooker Vegetable and Pumpkin Lasagna

Slow-Cooker Vegetable and Pumpkin Lasagna is rated 2.9 out of 5 by 8.
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Prep Time: 20 minutes
Cook Time: 280 minutes
Servings: 12

When it comes to serving a crowd, there’s nothing like lasagna. This festive fall version is a snap to prepare, thanks to our pumpkin pasta sauce. Round out the meal with a tossed green salad and crusty bread.

Ingredients:

  • 2 jars (each 24 oz.) pumpkin Parmesan pasta sauce
  • 2 cups water
  • 4 Tbs. olive oil
  • 1 lb. spinach
  • 2 small yellow onions, thinly sliced
  • 2 lb. cremini mushrooms, quartered
  • Kosher salt and freshly ground pepper, to taste
  • 15 ruffle-edged lasagna noodles (not no-boil noodles) 
  • 2 cups béchamel sauce
  • 1 1/4 lb. mozzarella cheese, grated 
  • 1 oz. Parmigiano-Reggiano cheese, finely grated 

Directions:

In a bowl, whisk together the pasta sauce and water. Set aside.

In the stovetop-safe insert of a slow cooker over medium heat, warm 1 Tbs. of the olive oil. Add the spinach, cover with the lid and cook, stirring occasionally, until the spinach is wilted, 3 to 4 minutes. Transfer the spinach to a colander and press out the moisture.

Wipe out the insert with paper towels. Set the insert over medium heat and warm 1 Tbs. of the olive oil. Add the onions and cook, stirring occasionally, until browned and tender, about 15 minutes. Transfer to a bowl. Add 1 Tbs. of the olive oil to the insert, increase the heat to medium-high and add half of the mushrooms. Cook, stirring occasionally, until browned, 8 to 10 minutes. Add the mushrooms to the bowl with the onions. Repeat with the remaining 1 Tbs. olive oil and mushrooms. Add the spinach to the same bowl and stir well. Season with salt and pepper.

Wipe out the insert. Spread a thin layer of the pumpkin sauce on the bottom of the insert. Cover the sauce with a single layer of uncooked lasagna noodles (about 3), breaking them as needed to fit. Top with about 1 1/2 cups pumpkin sauce, 1/2 cup béchamel and one-fourth of the vegetable mixture. Sprinkle with about 1 cup mozzarella. Repeat the layering 3 more times, starting with the noodles. Top with the remaining noodles, pumpkin sauce, mozzarella and Parmigiano-Reggiano.

Transfer the insert to the slow-cooker base. Cover and cook on low according to the manufacturer’s instructions until the noodles are tender and cooked through, about 4 hours. Let the lasagna rest for 20 minutes before serving. Serves 12.

Williams-Sonoma Kitchen.

Rated 5 out of 5 by from Creamy and rich I definitely recommend the bechamel. I usually use it in regular meat lasagna. It makes a creamy and rich sauce. In this one I added some precooked ground turkey "picadillo" to the veggies, otherwise followed the recipe . It was really good. Will make it again.
Date published: 2013-09-06
Rated 5 out of 5 by from Excellent Slow Cooker Recipe After seeing this recipe in the WS catalog, I just had to try it. However, after reading the reviews, I followed some suggestions, tweaking the recipe and only made half a recipe (2 layers). Changes: omit Bechamel Sauce; add 4 tsp. Italian Seasoning, 2 tsp. Garlic Powder, and 1 tsp. Minced Garlic to the vegetable mixture; add one pound of Mild Italian Sausage (boiled, sliced, and layer with vegie mix); substituted fresh spinach for frozen chopped spinach (for some reason I have more success at draining and squeezing the water out of the frozen chopped spinach); and, substituted the mozzarella for 8oz Kroger's Italian Blend shredded cheese (mozzarella, smoked provolone, romano, parmesan, and asiago combo). Ok, so I really tweaked it. But, I must admit there are very few recipes I follow to a T. If something doesn't sound right to me, I adjust it. Well, anyway, it was picture perfect: not runny, not tough, not bland, JUST YUMMY!!! I would definitely try this with some tweaking.
Date published: 2012-12-31
Rated 3 out of 5 by from Add spices and more to make this a winner Thanks to the comments on this recipe, I added Thyme, Parsley, and shallots and garlic to the onion mixture, along with some spicey italian chicken sausage and subbing half of the mozarrella for gruyere...without this, it would have been very bland. Not sure why the bechamel sauce is needed in this...next time I'd add more spinach and perhaps kale. All in all, a pricey dish at 34.00 for two jars, but it was yummy after all.
Date published: 2012-11-12
Rated 2 out of 5 by from Disappointed after great anticipation I have never felt so compelled to write a review on a recipe, in fact I think this may be a first! This recipe NEEDS to go back to the test kitchen! 1) it requires a great deal of prep time in the kitchen 2) the consistency is mush for the most part 3) I was creative with spices to enhance the flavor after the dish was in the crock pot brewing. My friend pointed me to the reviews so I quickly sprinkled thyme, garlic, and other spices that did help the final outcome. 4) the recipe is relatively expensive to make and I got the 2 jars of pumpkin Parmesan sauce on sale. I think the reason this dish is "disappointing" is because when one puts the incredible amount of work that goes into it, one is then disappointed with the final outcome. It was if there was too much sauce and cheese for the overall amount of noodles. I was very careful to follow the recipe as I wanted to serve this to friends tomorrow and now will do so with reservation although it looks and tastes okay.
Date published: 2012-11-11
Rated 2 out of 5 by from Taste Good, Looks Horrible Tasted good, but looked like babyfood, which is not appetizing. And, why the slow cooker?? Would be perfect as traditional baked lasagne! Looked like babyfood stew. Maybe use only half the water or no water if you bake traditionally. I added some hans chicken sausage pieces (whole foods) to give it some more protein.
Date published: 2012-10-30
Rated 1 out of 5 by from Pumpkin No Thanks Disappointed in the flavor and the texture. Adding extra spices and even some hot sausage still resulted in a bland dish. The prep time and number of steps required are also factors to take into consideration if you plan to try this recipe.
Date published: 2012-10-30
Rated 4 out of 5 by from Really Good - If you add more spice/flavor! I just made this recipe tonight. Based on the previous review I added fresh thyme, fresh sage, and a bit of garlic. I also mixed gruyere cheese with mozzarella to give it more flavor, and added some kale and zucchini. It turned out delicious! If you just add a few more spices, I think it will turn out great... I just wish that pumpkin parmesan sauce wasn't so expensive!
Date published: 2012-10-24
Rated 1 out of 5 by from Disappointed This dish certainly needs more flavor! Very bland and at $17 a jar, you'd think it wouldn't be bland. Followed the recipe to a tee but it still needed more punch to it. It does turn out as the picture shows and it serves a lot of people (>12) but it could use some additional seasoning. Absolutely LOVE the slow cooker! Best one I have ever owned.
Date published: 2012-10-16
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