Monday, January 11, 2010

Vegetarian Lasagna in the CrockPot

1 jar(s) (25- to 26-ounce) marinara sauce
1 can(s) (14 1/2-ounce) diced tomatoes
1 package(s) (8- to 9-ounce) oven-ready (no-boil) lasagna noodles
1 container(s) (15-ounce) part-skim ricotta cheese
1 package(s) (8-ounce) shredded Italian cheese blend or shredded mozzarella cheese
1 package(s) (10-ounce) frozen chopped spinach, thawed and squeezed dry
1 cup(s) frozen veggie crumbles*

(I like with extra spinach, and sun dried tomatoes)

In medium bowl, combine marinara sauce and tomatoes with their juice.

Spray 4 1/2- to 6-quart slow-cooker bowl with nonstick cooking spray. Spoon 1 cup tomato-sauce mixture into bowl. Arrange one fourth of noodles over sauce, overlapping noodles and breaking into large pieces to cover as much sauce as possible. Spoon about 3/4 cup sauce over noodles, then top with one third of ricotta (about 1/2 cup), and 1/2 cup shredded cheese. Spread half of spinach over cheese.

Repeat layering 2 more times beginning with noodles, but in middle layer, replace spinach with frozen crumbles. Place remaining noodles over spinach, then top with remaining sauce and shredded cheese.

Cover slow cooker with lid and cook as manufacturer directs on low setting 2 1/2 to 3hours or on high setting 1 1/2 to 1 3/4 hours or until noodles are very tender.

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