Cheesy, filling and full of veggies. Add meat at your own risk...its not included in this recipe! However this recipe does have 3 different cheese and veggies to serve 12 people. Perfect for your next pot luck, or for leftovers.
Crock pot Lasagnaadapted from Beachbody
Serves: 12
Portions: 1 Red, 1 Green (click to learn more about the Portions)
Ingredients
1 lb. dry whole grain lasagna pastaHot water
1 tsp. olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
2 Tbsp Minced garlic
3 cups + 2 Tbsp. tomato sauce, no sugar added, divided use
1 tsp dried Basil (or 2Tbsp fresh basil)
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
2 cups fresh baby spinach, chopped
1 cup cottage cheese
1 cup shredded part-skim mozzarella cheese
¼ cup grated Parmesan cheese
Nonstick cooking spray
Directions:
1. Fill a med sauce pan with water and turn on high.2. Cook pasta in water according to package directions. Drain. Set aside.
3. Heat oil in medium saucepan over medium-high heat.
4. Add onion & bell pepper. Cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.
5. Add garlic; cook, stirring frequently, for 1 minute.
6. Add 3 cups tomato sauce and basil. Season with salt and pepper if desired.
7. Combine spinach and ricotta cheese in a medium bowl; mix well. Set aside.
8. Combine mozzarella and Parmesan cheeses in a small bowl; mix well. Set aside.
9. Lightly coat or line your crockpot with spray.
10. Place 2 Tbsp. tomato sauce in the bottom. Top with a layer of pasta, one fourth vegetable mixture, one third spinach mixture, and one fourth cheese mixture.
11. Repeat step 10 twice.
12. Top with pasta, vegetable mixture, and cheese mixture.
13. Place lid on crockpot
14. Cook for 4 hours on low
15. Let sit for 5 minutes before cutting.
• No-boil lasagna pasta is available in many markets, and can make preparation really easy.
• Add ½ cup water with 3 cups tomato sauce if using no-boil pasta.
Comments
Post a Comment