Meatless Monday! Well, Meatless Everyday, But It’s Monday Right?!

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So…this meatless journey has not been the easiest. However, I’d be a liar if I deemed it the most difficult thing I’ve done. There have been some new food choices that I have fallen in love with (like bar b q cauliflower) and some things I have a pure deep rooted hatred for (like soy). Recently, I’ve had a taste for lasagna but I did not want to use a meat substitute. Just veggies that I love. Furthermore, I didn’t want to wait all day for it to cook.

After gluing myself to Google for at least 30 minutes I found a recipe I felt comfortable with. A meatless crockpot lasagna. And oh baby was it delicious! Keep scrolling for the details. You will thank me later!

 

Ingredients8 servings

  • 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 1½ 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 1½ 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.
  • 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.
  • For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Tip: The only difference is I seasoned my bowl of tomatoes with garlic powder and bit of adobo seasoning. I also seasoned the bowl of veggies with seasoning salt and pepper.

 

Recipe was derived from: http://www.eatingwell.com/recipe/252492/slow-cooker-vegetarian-lasagna/

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