Slow Cooker Vegetarian Lasagna
As you may, or may not know. I don't have a stove in my house. The only time I miss it is when I crave something baked or slowly simmered. The other day I saw a recipe for a lasagna done in the slow cooker. The only problem was that the recipe was tomato based and I have an itchy, coughing, bordering on anaphylactic reaction to tomatoes, so no deadly nightshade based fruits for Kai. Then I found a basil pesto lasagna, but it required an oven. After staring at several recipes, I came up with the following:
Vegetarian Basil Pesto Lasagna
1 - 9 oz package of no cook lasagna noodles
1 - 16 oz container of low fat or fat free cottage cheese
1 - egg - scrambled
1 - 7 oz jar of basil pesto
1 - 4.5 oz can of chopped black olives.
1 - small onion - diced
1 - large zucchini - shredded
1 - large carrot - shredded
8 oz of mushrooms - chopped
1 ½ cup any cheese mixture. (mozzarella, parmesan, romano) or (4 cheese blend)
enough olive oil to saute the vegetables
1 cup of Quorn non-soy mycoprotein ground bits (optional)
for a mediterranean taste add chopped artichokes and use feta cheese on top and sprinkle sliced olives over the top
coarsely ground black pepper and sea salt to taste
In a large bowl, mix well: the egg, cottage cheese, pesto, pepper and salt and set aside
In a pan with olive oil saute the onion, black olives, zucchini, carrot, mushrooms, spinach and mycoprotein and set aside.
Put ½ the sauteed vegetable mix into the bottom of the slow cooker. Place a layer of noodles on top, breaking as needed to cover the vegetable mixture. Put the cheese mixture over the noodles. Put another layer of noodles and then the other half of the sauteed vegetable mixture over that. Then cover with a final layer of noodles.
Set slower cooker to low and cook for 4-6 hrs. or if using a hot pot or an oven, cook for approximately 1.25 hrs at 325 or less degrees F. When finished, place cheese on top and continue to cook until cheese is melted.
Serves 6
and here is an interesting variation:
Spicy Variation to Slow Cooker Vegetarian Lasagna
1 - 9 oz package of no cook lasagna noodles
1 - 16 oz container of low fat or fat free cottage cheese
1 - egg - scrambled
1 - 15 oz jar of any alfredo sauce (Used Roasted Poblano Alfredo)
1 - 4.5 oz can of chopped black olives.
1 - 7 oz can of diced green chilis
1 - small onion - diced
1 - large zucchini - shredded
1 - large carrot - shredded
8 oz of mushrooms - chopped
add chopped artichokes if desired
1 ½ cup any cheese mixture. (mozzarella, parmesan, romano) or (4 cheese blend)
Tabasco green salsa and sea salt to taste
In a large bowl, mix well: the egg, cottage cheese, pesto, pepper and salt and set aside
In a pan with olive oil saute the onion, black olives, zucchini, carrot, mushrooms, spinach and mycoprotein and set aside.
Put ½ the sauteed vegetable mix into the bottom of the slow cooker. Place a layer of noodles on top, breaking as needed to cover the vegetable mixture. Put the cheese mixture over the noodles. Put another layer of noodles and then the other half of the sauteed vegetable mixture over that. Then cover with a final layer of noodles.
Set slower cooker to low and cook for 4-6 hrs. or if using a hot pot, cook for approximately 1.25 hrs at 325-350 degrees F or until noodles are done. When finished, place cheese on top and continue to cook until cheese is melted.
Vegetarian Basil Pesto Lasagna
1 - 9 oz package of no cook lasagna noodles
1 - 16 oz container of low fat or fat free cottage cheese
1 - egg - scrambled
1 - 7 oz jar of basil pesto
1 - 4.5 oz can of chopped black olives.
1 - small onion - diced
1 - large zucchini - shredded
1 - large carrot - shredded
8 oz of mushrooms - chopped
1 ½ cup any cheese mixture. (mozzarella, parmesan, romano) or (4 cheese blend)
enough olive oil to saute the vegetables
1 cup of Quorn non-soy mycoprotein ground bits (optional)
for a mediterranean taste add chopped artichokes and use feta cheese on top and sprinkle sliced olives over the top
coarsely ground black pepper and sea salt to taste
In a large bowl, mix well: the egg, cottage cheese, pesto, pepper and salt and set aside
In a pan with olive oil saute the onion, black olives, zucchini, carrot, mushrooms, spinach and mycoprotein and set aside.
Put ½ the sauteed vegetable mix into the bottom of the slow cooker. Place a layer of noodles on top, breaking as needed to cover the vegetable mixture. Put the cheese mixture over the noodles. Put another layer of noodles and then the other half of the sauteed vegetable mixture over that. Then cover with a final layer of noodles.
Set slower cooker to low and cook for 4-6 hrs. or if using a hot pot or an oven, cook for approximately 1.25 hrs at 325 or less degrees F. When finished, place cheese on top and continue to cook until cheese is melted.
Serves 6
and here is an interesting variation:
Spicy Variation to Slow Cooker Vegetarian Lasagna
1 - 9 oz package of no cook lasagna noodles
1 - 16 oz container of low fat or fat free cottage cheese
1 - egg - scrambled
1 - 15 oz jar of any alfredo sauce (Used Roasted Poblano Alfredo)
1 - 4.5 oz can of chopped black olives.
1 - 7 oz can of diced green chilis
1 - small onion - diced
1 - large zucchini - shredded
1 - large carrot - shredded
8 oz of mushrooms - chopped
add chopped artichokes if desired
1 ½ cup any cheese mixture. (mozzarella, parmesan, romano) or (4 cheese blend)
Tabasco green salsa and sea salt to taste
In a large bowl, mix well: the egg, cottage cheese, pesto, pepper and salt and set aside
In a pan with olive oil saute the onion, black olives, zucchini, carrot, mushrooms, spinach and mycoprotein and set aside.
Put ½ the sauteed vegetable mix into the bottom of the slow cooker. Place a layer of noodles on top, breaking as needed to cover the vegetable mixture. Put the cheese mixture over the noodles. Put another layer of noodles and then the other half of the sauteed vegetable mixture over that. Then cover with a final layer of noodles.
Set slower cooker to low and cook for 4-6 hrs. or if using a hot pot, cook for approximately 1.25 hrs at 325-350 degrees F or until noodles are done. When finished, place cheese on top and continue to cook until cheese is melted.