Wednesday, November 30, 2011

Veggie Lasagna
2 T. olive oil
2 onions, diced
3 garlic cloves, minced
2 - 6oz. cans tomato paste
3 - 15oz. cans tomato sauce
1 1/2 tsp. each - salt & pepper
1 1/2 c. sliced mushrooms
1 tsp. dried oregano
1 large container ricotta cheese
4 c., clean, fresh spinach
1/2 cc. grated parmesan cheese
2 boxes no-boil lasagna noodles, uncooked (depending on size of your crock pot, you may not use the full 2nd box)
  • 16 oz. shredded mozzarella cheese

  • This is a delicious vegetarian recipe that can easily be modified to incorporate your favorite veggies. It is best made in a larger, oval crock pot but you can adjust to fit the size you have on hand. PS: Any leftovers are even better the next day!

    1. Place olive oil, onions and garlic in a sauce pan over medium heat.
    2. Cook until tender and onions are slightly opaque – about 3 minutes.
    3. Add mushrooms, oregano, salt & pepper and cook for another 3 minutes, stirring often.
    4. Add tomato paste and mix well.
    5. Add tomato sauce, stir and cook sauce stirring occasionally for until heated through (about 7 minutes).
    6. Remove pan from the heat and set aside.
    7. Using a large crock pot, pour enough sauce to just cover the bottom.
    8. Add two layers of lasagna noodles (can break them to fit)
    9. Spread noodles with half of the ricotta cheese and salt & pepper.
    10. Add two layers of lasagna noodles.
    11. Cover noodles with half of the remaining sauce and sprinkle with half of the mozzarella cheese.
    12. Add two layers of lasagna noodles.
    13. Spread noodles with the remaining ricotta cheese.
    14. Cover the cheese with spinach and salt & pepper.
    15. Add two layers of lasagna noodles.
    16. Cover noodles with the rest of the sauce and then the remaining mozzarella and parmesan cheese.
    17. Cover and cook on High for 5 hours.
    18. Let lasagna sit for 10 minutes to set before serving.
    Serving suggestion: Serve with mixed green salad and garlic toast.
    Happy Crocking!


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