Easy-Peasy Slow Cooker Lasagna: Meatless Meals

Oh, my gosh you guys.  I am so terrible at fasting.  By late afternoon on a Friday during Lent you’d best not even look at me with crossed eyes.  I’m likely to poke you in them.  I’d be sorry, of course.  But not until after dinner.

Therefore, preparing Friday dinner becomes the biggest penance of my whole week.  There I am, chopping and sauteing  and smelling all the delicious smells and it’s All I Can Do not to lose my, uh, cool.

In considering this last Friday, I had an epiphany.  Someone must have a recipe for crock pot lasagna, right?  So that I could avoid all the afternoon frustration and make my meatless meal in the a.m. hours and then stay occupied for the afternoon?

Thank you, Good Lord, for Google.  From the bottom of my heart.

'Vegetarian Lasagna' photo (c) 2009, J R - license: http://creativecommons.org/licenses/by/2.0/
This is not my photo.
To understand why I didn’t have time to photograph mine, please re-read the first paragraphs.

Easy-Peasy Slow Cooker Lasagna

Ingredients:
About 5 cups homemade Italian tomato sauce (or 2-3 jars spaghetti sauce)
1 box whole wheat lasagna noodles (they don’t even need to be no-cook!  brilliant!)
1 package ricotta cheese, 15 oz.
1 lb. mozzarella cheese, grated
2 eggs, lightly beaten
1/2 cup Parmesan cheese
1 package baby spinach, 6 oz, OR 1 package frozen spinach, thawed
Any other chopped veggies you want to toss in (onions, bell peppers, zucchini, mushrooms…)
Method:
In a mixing bowl, combine ricotta, 3/4 of the mozzarella, eggs, and 1/4 cup Parm.  Combine the remaining mozzarella and Parm and put in the fridge.  You don’t need it until much later.

Pour 1 1/2 cups sauce in the bottom of the crock pot.  Add about half the veggies. Place a layer of noodles on the veggies (about 1/2 the box). Smear on half of the cheese mixture.

Repeat.  (I used about 2 cups of sauce on this layer, though.)

You should now have a layer of cheese mixture on top.  Pour the remaining sauce on top (hopefully about 1 cup).

Cover the crock pot and turn it on low.  The recipe I based this on said to leave 4-5 hours, but I left mine for about 6.5 hours (I was out grocery shopping.  That’s a smart thing to do when fasting, right?) and the lasagna was perrrrrrfect.

When the noodles are soft, turn off the slow cooker and sprinkle on the remaining mozzarella and Parm.  Replace the lid.  By the time the table is set, the cheese will be melted to ooey-gooey deliciousness.

Eat it!  Quickly!  Before you poke someone in the eye!

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For more Meatless Meal ideas, head on over to Beth Anne’s Best.  With all the delicious recipes over there, it hardly seems like penance.

Comments

  1. Yum yum yum! Thanks for linking up!

  2. Super yum! I visited Beth Anne’s site and came away with a ton of meatless ideas and with incorporating them this week also cut our grocery bill in half!!! Hubby assures me he simple can NOT eat this way all the time but will agree to it from time to time! hahaha