August 23, 2015

slow cooker: vegetarian lasagna

2015.08_slow cooker vegetarian lasagna

Oops!  We had a bit of a blogging hiatus while our family adjusted to me going back to work full time.  The time crunch of working full time and having a family is pretty impressive!  I more fully understand why people use slow cookers.  Here's a classic tasting lasagna recipe that we've been making lately.

12 no boil lasagna noodles

1/2 diced red onion
8 oz. sliced mushrooms
6 oz. Boca grounds
5 oz. frozen kale
5 oz. frozen broccoli
1 T. minced garlic
50 oz. pasta sauce
1 c. water

30 oz. ricotta
1 c. shredded mozzarella
1/4 c. shredded parmesean
2 eggs 
1 T. basil
1 T. oregano
1/2 t. red pepper flakes

1/2 c. shredded mozzarella
1/4 c. shredded parmesan

Cook the onion in a large pot over medium heat with olive oil. Add mushrooms and continue to cook. Add remainder of sauce ingredients and warm up enough for Boca grounds to break up and disperse. In a separate bowl mix together the cheese ingredients. Set aside 1/2 c. mozzarella and 1/4 c. parmesan for topping.

In a 6 qt. crock pot, spread out about 1/5 of the sauce. The put down a layer of 3 noodles, 1/3 of the cheese mixture, and 1/5 of the sauce. Repeat three times. Lay down 3 more noodles. Cover with the remaining 1/5 of sauce and top with mozzarella and parmesan. At this point you can go straight to cooking or my preference is to put the lid on it, put it in the fridge over night, and start the cooking in the morning so dinner is ready right when I get home. Cook on low for 5 hours.