Vegetables, pasta, crock pot…coming at ya!
Crock Pot Vegetarian Lasagna
Ingredients (credit: Yummly.com)
- 2 tbsps olive oil
- 2 onions (diced)
- 3 garlic cloves (crushed)
- 12 ozs tomato paste
- 1360 mls tomato sauce
- 1 1/2 tsps salt
- 1 1/2 tsps pepper
- 1 1/2 cups mushrooms (sliced)
- 1 tsp dried oregano
- 750 grams ricotta cheese
- 4 cups spinach (fresh, rinsed)
- 1/2 cup parmesan cheese (asiago cheese grated)
- 750 grams lasagna noodles (boil lasagna noodles oven ready uncooked)
- 16 ozs mozzarella cheese (shredded)
In large saucepan over medium heat, heat olive oil and add onions and garlic. Cook over medium heat until tender, about 3 minutes. Add mushrooms, oregano, salt and pepper to taste and cook for another 3 minutes, stirring often.
Add tomato paste and stir mixing thoroughly. Add tomato sauce, stir and cook sauce stirring occasionally for another 6-8 minutes or until heated through.
Remove sauce from heat and set aside.
In crock pot, cover bottom with enough sauce to just cover. Add two layers of lasagna noodles, breaking them where needed.
Spread noodles with one tub of the ricotta cheese and salt and pepper. Add two layers of lasagna noodles.
Cover noodles with half of the sauce, sprinkle with 1/2 of the mozzarella cheese. Add two layers of lasagna noodles.
Spread noodles with 1/2 tub of the ricotta cheese. Shake excess water from spinach leaves and cover cheese with spinach and salt and pepper. Add two layers of lasagna noodles.
Cover noodles with remaining sauce and cover sauce with remaining mozzarella and parmesan or asiago cheese.
Put lid on crock pot and turn on high. Leave to cook for 5 hours. When done, let lasagna sit for 8 minutes to set before cutting.
Cabernet Franc: a smooth red wine with berry flavor, some earth, green herbs and bell pepper
Pinot Noir: an earthy version with red berry, cherry, and truffles
Chianti: a fruity-plum red wine, with tart cherry and some orange peel