Crockpot Lasgana?! Vegetarian Style

So it turns out that you can totally make lasagna in a crockpot! This was news to me. I was searching the interweb for my next crocket adventure when I came across a recipe for vegetable lasagna. I was a bit skeptical at first because it seemed a bit too good to be true…but in the end it all worked out for the best.

I love this recipe because its full of great veggies and cheese at a super manageable calorie count. You can also alter it to suit your own tastes…example: the original recipe calls for spinach (not really my cup’a tea) so I swapped it for broccoli.

I put the whole thing together last night after work…it probably took me like 30-45 mins total. Nothing too severe. There’s lots of chopping involved. As a side-note: make sure you have a decent can opener. I’ve had a mini war going on with mine for weeks and it finally made its way to my trash can last night. Suck it IKEA, you sell crappy can openers.

Long story short: for a healthy, easy lasagna that’ll last you a week try this guy:

15 (12oz) whole-wheat lasagna noodles uncooked
1 15 oz container fat free ricotta
3 cups shredded reduced fat mozzarella
1 28-ounce can crushed tomatoes
1 28-ounce can diced tomatoes
1 onion and 1 green pepper chopped
2 cups broccoli
1 medium zucchini thinly sliced
1 egg
5 cloves garlic, minced
spice to taste with oregano, basil, salt, pepper, etc.

In a large bowl, combine egg, ricotta. Mix both kinds of tomatoes and their juice, basil and garlic,onion and pepper in a medium bowl.
Coat a 6-quart or larger slow cooker with non-fat 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 mixture over the noodles and firmly pat down, layer on half your veggies, 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. 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. Preparation time: 30 minute(s)

Cooking time: 2-4 hour(s)—-this is really just a guideline…I cooked mine for 6



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