This dish is really good; I didn't even miss the meat!
Lasagna is one of my favorite dishes and since I've decided to eat more meatless meals, I was searching for a good vegetarian lasagna recipe. Leave it to one of my favorite bloggers, Stephanie O'Dea a.k.a. the GF crockpot queen, to have the recipe I needed. I adapted this recipe slightly and cut it in half, so you can see the original recipe here.
·1 ½ cup pasta sauce ·½ cup shredded Parmesan cheese
·1 cup pesto (I used Dried Basil Pesto) ·1 cup shredded mozzarella cheese
·1 cup cottage cheese ·1/8 cup water
·5 oz. (½ bag) organic spinach ·1 tsp Italian seasoning
·5 oz. (½ box) no-boil GF lasagna noodles
Use a 2.5-4 quart crockpot. In a bowl, combine 1 ¼ cup of the pasta sauce (reserve remaining ¼ cup), pesto, cottage cheese, Parmesan cheese, and ½ cup of the mozzarella cheese (reserving remaining ½ cup).
In the bottom of your crockpot, layer a spoonful of pasta sauce (about 1/8 cup). Add a layer of uncooked lasagna noodles (you’ll have to break the noodles to make a layer). Top with a layer of the pesto sauce mixture and a handful of spinach. The spinach is fluffy, so you’ll have to squish it down to make it all fit. Repeat the layers until you’ve run out of ingredients (be sure your top layer is a layer of noodles). Poor the remaining pasta sauce on top the final layer of noodles, then add remaining mozzarella cheese and Italian seasoning.
Before closing the crockpot, put 1/8 cup water into the empty pasta sauce jar, close the lid and shake. Pour this saucy water around the edges of the crockpot. Cover and cook on low for 4-6 hours or on high for 2-3 hours.
You’ll know the lasagna is done when the top layer begins to brown and the cheese is melted and bubbly. It will also pull a bit away from the sides. Taste-test a noodle to check the texture. Uncover, and let it sit for 10-15 minutes before serving.
I've also shared this recipe on: Seasonal Sundays
0 comments:
Post a Comment