Vegetarian Spinach Crock-Pot Lasagna |
|
 |
Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 8 |
|
From Vegetarian Times. If you like the top of your lasagna browned, place the warm crockpot in a 400 degree oven for 10 minutes. Ingredients:
1 medium onion, quartered |
1 cup fresh basil leaf |
1 tablespoon dried oregano |
2 garlic cloves, peeled |
1 garlic clove, minced |
8 ounces tempeh, cut into chunks |
28 ounces chopped tomatoes (fire roasted preferred) |
1 teaspoon salt |
2 tablespoons olive oil (plus a little extra to oil crockpot) |
1/2 teaspoon ground pepper |
2 (10 ounce) packages frozen spinach, thawed and drained |
8 ounces no-boil lasagna noodles |
16 ounces roasted red peppers, rinsed and drained |
16 ounces low-fat ricotta cheese, divided |
1 cup swiss cheese, grated, divided |
Directions:
1. Place onion, basil, oregano, and 2 whole garlic cloves in food processor; pulse 6 times or until onion and garlic are chopped. Add tempeh; pulse until tempeh is ground. Add tomatoes, oil, salt, and pepper; pulse until chunky sauce forms.
2. Combine spinach and minced garlic in bowl; season with salt and pepper.
3. Coat bottom and sides of a 4 quart slow cooker with oil. Spread 1 cup of tomato sauce over bottom; cover with a layer of lasagna noodles (break them into pieces to fit around edges). Spread 3/4 cup spinach mixture over top. Place 1 layer roasted red peppers over spinach, and top with 3/4 cup ricotta. Spread 1 cup tomato sauce over ricotta. Sprinkle with 1/3 cup Swiss cheese. Repeat, layering noodles, spinach, pepper, ricotta, Swiss cheese and tomato sauce. Top with 1 more layer of noodles and remaining spinach, tomato sauce, ricotta. and Swiss cheese. Cook 4 hours on high or 6 hours on low. Let stand 10 minutes before serving.
|
|