Friday, December 23, 2011

Slow-Cooker Vegetable Lasagna

First I should state that if you are coming to my blog because of my caramel corn recipe from the holiday party yesterday, the recipe is HERE. I made a huge batch of it, and ended up with just enough left over for one holiday tin of it. Hoorah!

I actually made this lasagna Monday night and am just getting around to posting it. I had never heard of cooking lasagna in a crockpot before so I was definitely intrigued. I made the full recipe so I could cut it up and have it for lunches this week, which I did. I'm not going to pretend it was incredible-amazing, but it certainly was better than I expected for lasagna made in a crockpot. I mostly just wanted to make it because I could. Good enough, right? It was okay but I probably wouldn't make this again.

lasagna

Slow-Cooker Vegetarian Lasagna
Eating Well

1 large egg
1 15- to 16-ounce container part-skim ricotta
5 ounces 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
28 ounces crushed tomatoes
28 ounces diced tomatoes
3 cloves garlic -- minced
pinch crushed red pepper -- (optional)
15 whole-wheat lasagna noodles -- (about 12 ounces) uncooked
3 cups shredded part-skim mozzarella -- divided

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.

Servings: 8

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