Versatile Veggie Lasagna

22 Jan
  • One of Geoff’s favorite meals is lasagna! I am constantly trying to come up with fun and easy ways to create the dish! This particular recipe came about from having too many ingredients one Saturday after picking up my fruit/veggie basket. It took me a few tries to get it just right but the more I make it, the more I realize you really can’t go wrong with it! It’s soo delicious ALL the time! & you make enough for leftovers that taste even better the next day! One time I did add too much broccoli and it completely overpowered the spinach, just fyi! Last month, we had a potluck at work and I signed up for lasagna since no one had really signed up for any entrees. Then it dawned on me that I lasagna isn’t very versatile with waiting hours before being served, eek! That morning, I decided to attempt it in my crockpot. By 2pm I had the most amazing lasagna ever! & as proof, I didn’t even manage a proper picture as it was devoured right away! This post is for Rainey, who has been asking me for this recipe forever! ❤

    Ingredients:

  • 1 1/2 quarts spaghetti sauce (your favorite homemade or jar spaghetti sauce)
  • 1/2 cup grated carrot
  • 1/2 teaspoon oregano
  • lasagna noodles OR if you don’t want to use noodles, you can use thick cuts of eggplant as your noodles!
  • 1 (15.5 ounce) container ricotta cheese (low fat)
  • 1 (16 ounce) package frozen spinach, thawed and well drained OR fresh
  • 1-2 eggs
  • 1 1/2 cups thinly sliced zucchini
  • 1 cup sliced fresh mushrooms
  • 3 cups shredded part-skim mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • Optional: 1 cup chopped broccoli & 1 eggplant
  • 3 garlic cloves, minced
  • Directions:
  • This recipe can be made oven-baked OR in a crockpot! 

    The pre-arrangement in my crockpot!

    1. Mix carrots, oregano, and spaghetti sauce together.
    2. Mix Ricotta, spinach, garlic, and eggs together in separate bowl.
    3. Spread ½ cup spaghetti sauce in bottom of 9 x 13 inch baking dish or bottom of your crock pot
    4. Layer 3 lasagna noodles, ½ remaining sauce, ½ Ricotta mixture, ½ sliced zucchini, ½ sliced mushrooms, ½ Mozzarella, and ½ Parmesan, & optional eggplant/broccoli. If cooking in crock pot, do 1/3 of each ingredient because you’ll have less space.
    5. Repeat layers with remaining ingredients. Make sure you end up with sauce on top! Top with remaining cheese!
    6. *if you are using a crockpot, pour about 1/4 cup of water in your tomato sauce bowl/jar. Then pour your tomato juice/water all over the pile of food!
    7. Bake in 350 degrees oven for about 45 minutes. OR if in Crockpot, cook on low for about 6 hours- this time varies so start checking at 5 hours. Check noodles at hour five, and push the top ones down into the liquid if they are getting too hard or are curling up.
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