Sunday, January 24, 2016

Lasagna after shoveling

A quick Google search turned up this lasagna recipe and it sounded good. Of course, I made a few modifications along the way but it did come out delicious.

Slow-Cooker Vegetable Lasagna
Yield: 8 servings

  • 4 cups marinara sauce
  • 8 to 9 lasagna noodles (preferably whole wheat)
  • ¾ cup green peas, thawed if frozen
  • 3 cups baby spinach leaves
  • 3 cups sliced zucchini (from about 3 to 4 small zucchini)
  • 3 cups part-skim ricotta cheese
  • ¾ cup shredded mozzarella cheese
  • Fresh parsley, for garnish

Original recipe (and preparation instructions can be found here)

just turned on to cook
just turned on to cook

Steve's modifications

  • The noodles were regular lasagna as that was what we had on hand and we need to clear the shelf.
  • I used one summer squash (yellow) along with two zucchini to add a little color variety.
  • I also used a package of the Al Fresco chicken meatballs (tomato and basil). The meatballs I sliced to make the layering easier (less lumpy).

I like this recipe as it was much easier overall. Slicing the zucchini, thawing the peas and meatballs received some forethought so they were ready when I was. Then it was a matter of building the layers in the crock pot turning it on and waiting for it be to be ready.

delicious, some for freezing and some for leftovers this week
delicious, some for freezing and some for leftovers this week

Nothing like a one pot meal that tastes great and is healthy!

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