Makes 8 servings
Recipe from Laura Walsh via Eating Well
Husband-Tested in Alice’s Kitchen
This
is a meal you make when you’ve got a busy day ahead. Just layer the ingredients in a slow cooker,
turn it on, and 6 hours later, dinner is ready.
Serve this comfort food meatless lasagna with a crisp green salad.
Olive oil
cooking spray
1 large red or
yellow bell pepper, chopped
4 ounces
cremini mushrooms, sliced or chopped (3-4
large)
2 cups packed
baby spinach, coarsely chopped
1 (24 ounce)
jar low-sodium red pasta sauce
1 (15 ounce)
can no-sodium-added diced tomatoes, undrained
1 (15 ounce)
carton part-skim ricotta cheese
¾ cup freshly
grated Parmesan cheese, divided
8 ounces
oven-ready whole-wheat lasagna noodles (about
9 total)
2 cups shredded
part-skim mozzarella cheese
¼ cup chopped
fresh basil (or 6 cubes Dorot Frozen
Basil)
·
Coat
a 6-quart slow cooker with olive oil cooking spray.
·
Combine
bell pepper, mushrooms, and spinach in a medium bowl.
·
Combine
pasta sauce, tomatoes, ricotta cheese, and ½ cup Parmesan cheese in a large
bowl.
·
Spread
1 cup of the sauce mixture on the bottom of the slow cooker.
·
Place
3 noodles over the sauce, breaking them as needed to fit in one layer.
· Spread
another 1 cup sauce over the pasta noodles.
· Layer
on one-third of the vegetable mixture, 3 more noodles, and 1 cup sauce.
· Sprinkle
with ½ cup mozzarella cheese.
· Continue
layering one-third of the vegetable mixture,1 cup sauce ½ cup mozzarella, and
the remaining noodles.
· Top
with a final layer of the remaining vegetables, the remaining sauce, and the
remaining 1 cup mozzarella.
· Cover
and cook on Low for 5 hours.
· Turn
off and unplug the cooker. Remove the
lid. Place a clean cloth towel over the
slow cooker. Place the lid back on the
cooker over the towel. (This will prevent condensation from building
up on the underside of the lid during the 1 hour resting period.)
· Let the
lasagna stand, covered, for 1 hour. (The resting period is important. It will allow the lasagna to firm up a
bit. The lasagna will still be hot
enough to serve.)
· Serve
topped with the remaining ¼ cup Parmesan and basil.
Nutritional Information: According to my calculations, 1 of 8 servings = 397
calories; 4.2 grams fiber
Tip: To save
time, prep and mix the vegetables and store in the fridge overnight. Mix all the sauce ingredients together and
store in the fridge overnight. Then in
the morning, it will just be a matter of placing the layers in the slow-cooker
and turning it on.
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