Thursday, April 26, 2012

Crock Pot Vegetable Lasagna

I made this delicious lasagna from Eating Well and I just had to share it. It was THAT good. And easy. And healthy. And ready when we got home from work. I don't even like mushrooms, but they were easy enough to pick out. And it makes great leftovers. Enjoy!:)


Ingredients
  • 1 large egg
  • 1 15- to 16-ounce container part-skim ricotta
  • 1 5-ounce package baby spinach, coarsely chopped
  • 3 large or 4 small portobello mushroom caps, gills removed (see Tip), halved and thinly sliced
  • 1 small zucchini, quartered lengthwise and thinly sliced
  • 1 28-ounce can crushed tomatoes
  • 1 28-ounce can diced tomatoes
  • 3 cloves garlic, minced
  • Pinch of crushed red pepper (optional)
  • 15 whole-wheat lasagna noodles (about 12 ounces), uncooked
  • 3 cups shredded part-skim mozzarella, divided
Preparation
  1. Combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl.
  2. Combine crushed and diced tomatoes and their juice, garlic and crushed red pepper (if using) in a medium bowl.
  3. Generously coat a 6-quart or larger slow cooker with cooking spray. Spread 1 1/2 cups of the tomato mixture in the slow cooker. Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible. Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down, then spoon on 1 1/2 cups sauce and sprinkle with 1 cup mozzarella. Repeat the layering one more time, starting with noodles. Top with a third layer of noodles. Evenly spread the remaining tomato sauce over the noodles. Set aside the remaining 1 cup mozzarella in the refrigerator.
  4. Put the lid on the slow cooker and cook on High for 2 hours or on Low for 4 hours. Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10 minutes to melt the cheese.
Tips & Notes
  • Make Ahead Tip: Equipment: 6-quart (or larger) slow cooker
  • Tip: The dark gills found on the underside of a portobello mushroom cap are edible, but can turn a dish an unappealing gray color. If you like, gently scrape the gills off with a spoon.
Nutrition
Per serving: 414 calories; 14 g fat ( 8 g sat , 4 g mono ); 63 mg cholesterol; 48 g carbohydrates; 0 g added sugars; 28 g protein; 7 g fiber; 641 mg sodium; 829 mg potassium.

4 comments:

Crystal said...

I love lasagna and have never tried making it in the crockpot. Sounds like a great idea!

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katie said...

This recipe sounds perfect! I have a vegetarian friend who recently lost her father and I have been wanting to make something that she can eat and love!

katie said...

This recipe sounds perfect! I have a vegetarian friend who recently lost her father and I have been wanting to make something that she can eat and love!