Sunday, March 1, 2015

Crock Pot Lasagna

Occasionally I get lazy and want to throw together a hearty One Pot Meal in the Crock Pot, or Slow Cooker. Here's a great Lasagna recipe.
I make it vegetarian using my vegetarian meatless ground in place of the ground beef.

This recipe is my adaptation of a recipe from (Fix it and Forget it Cookbook, Feasting with your Slow Cooker)  by Dawn J. Ranck and Phyllis Pellman Good.
The recipe was submitted by Helen King, Claire Williams and Nancy Zimmerman.

1 lb of Ground Beef : (I use 2 packages of Yves Meatless Ground) or I also like Helen's Kitchen, Meatless Organic Italian Sausage. There are many options for a vegetarian version of ground beef.
1- Vidalia Onion or any Sweet Onion, roughly chopped
3 Cloves of Garlic, minced
1 29 oz. can of Tomato Sauce
1 C Water
1 6 oz. can of Tomato Paste
1 tsp Salt
1/4 tsp Pepper
1 tsp Dried Oregano
1/2 tsp Garlic Powder
1 tsp Dried Basil
1 - 8oz. package of Lasagna Noodles, uncooked
2 Zucchini, thick slices
1 Yellow Summer Squash, thick slices
1 Can of Whole Black Olives
1 Can of Sliced Mushrooms
4 C Shredded Mozzarella Cheese
1 1/2 C Small Curd Cottage Cheese
1/2 C Grated Parmesan Cheese

In a large skillet on medium heat:

Ground Beef (add 2 TBS of oil for the vegetarian meatless ground beef and heat the oil first)
Sauce until browned.
( if you use ground beef, drain it, do not drain if your using a vegetarian version)

Tomato Sauce
Tomato Paste
Garlic Powder
Mix well.
Spoon 1/4 of the Sauce into the Slow Cooker.
Place 1/3 of the Noodles over the Sauce.
1/2 of the Zucchini and Squash
1/2 of the Olives
1/2 of the Mushrooms

In a mixing bowl:
Mozzarella Cheese
Cottage Cheese
Parmesan Cheese
Mix well.
Spoon 1/3 of the Cheese mixture over the Noodles.

Repeat Layers Twice, with the remaining ingredients, ending with Meat Sauce on the top.
Cover and cook on Low for 5 - 6 hours.

Peace in the Kitchen!

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