Slow Cooker Veggie Lasagna-WMR Food Arsenal

In the Spirit of  Woman Market Ready and my prior post about minimizing weight gain during the holidays this recipe fits right in! So while most people are prepping their birds for Turkey Day tomorrow why not take out your crockpot as well and lighten up your eating today. One of the easiest ways to reduce cals is to replace meat with veggies in your recipes and I am here to tell you this recipe is full of flavor and will not disappoint!  😛 

Slow Cooker Veggie Lasagna

1. Saute 3-4 cloves of garlic, that you have minced, in about a tablespoon of olive oil (extra virgin is my olive oil of choice) over medium heat. Saute for barely maybe 10 seconds so not to burn the garlic. Remove from heat and add in a 15 oz jar of no salt tomato sauce. (I have used jarred sauce in the past but I like to control my salt intact so came up with this method instead.) Add about a heaping tablespoon of Italian seasoning to the sauce and simmer on low for about 5 minutes.
2. Cut up your favorite veggies. For this recipe I used 1 medium squash, 1 medium zucchini, 1 red bell pepper and about a cup of sliced mushrooms. Put your veggies in a bowl and pour about a cup of the tomato sauce over the veggies and coat. Season with some pepper.
3. In another bowl mix 2 cups of part-skim ricotta cheese with a cup of low fat (or not if you prefer) shredded Italian cheese and 1/4 cup of Parmesan-Romano cheese. Season with another tablespoon or two of Italian seasoning and mix thoroughly. 
4. Now the pace is about to pick up! Spray the inside of your crockpot with a nonstick cooking spray. Take about a 1/2 cup of the tomato sauce and spread it across the bottom of the pot. Break up 2 big or 4 small lasagna noodles and layer them over the sauce. 
5. Layer half of the veggie mixture on top of the lasagna noodles. Add another layer of noodles over the veggie mixture and add the ricotta mixture on top of the noodles and add yet another layer of lasagna noodles.
6. Put the remaining veggies and sauce mixture on top of the noodles, add another layer of noodles and put the remaining sauce on top. 
7. Set your crockpot to 4 or 6 hours or whatever is closest to your settings on your crockpot.
8. 30 minutes before cooking time is up and you are really hungry add another cup to a cup and a half of Italian cheese, and 1/4 cup Parmesan-Romano cheese (mixed together) on top of your lasagna and bake for the remaining 30 minutes or until cheese is melted, gooey and bubbly!!! Serve with a side salad if you wish but since there are already plenty of delicious veggies inside this dish, a glass of wine sounds just fine! 🙂 Enjoy!

   

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Kimberly

Author; Blogger; Self-Proclaimed “Woman” of all trades and Self-Proclaimed “Master” of some! AFAA Certified Group Aerobics Instructor since 1998; MA Licensed Real Estate Agent since 1995; former Certified Financial Counselor and Passionate Advocator of Financial Education for Women. Tech Geek; Home Cook & Most Importantly, Mother of 3, my #1 Reason for Living!!!

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