Crockpot Lasagne

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* Exported from MasterCook *

 

Crockpot Lasagne

 

Recipe By : Veggie Life (website)

Serving Size : 1 Preparation Time :0:00

Categories : " Send " Italian

Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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8 ounces mushrooms

2 carrots -- cut into 1 " pcs

1/2 cup chopped fresh basil

1/2 yellow onion -- chopped

4 cloves garlic bulbs -- minced

1 28 oz can stewed tomatoes

(preferably Italian seasoned)

2 tablespoons tomato paste

1/2 teaspoon dried oregano

8 ounces nonfat cottage cheese

1/2 cup grated Parmesan cheese

1/2 cup chopped parsley

1/2 teaspoon black pepper

5 flour tortillas -- cut into quarters

1 10 oz pkg frozen chopped spinach (thawed) -- wrung nearly dry

6 ounces reduced fat mozzarella cheese -- grated

 

1. In bowl of a food processor, chop mushrooms, coarsely.

Transfer to a large bowl and set aside. In the processor,

combine carrots, basil, onion, and garlic, and pulse to chop

finely. Add to bowl with mushrooms. Stir in stewed tomatoes,

breaking them up a bit, tomato paste, and oregano, and set

aside.

2. In another bowl, combine cottage cheese, Parmesan,

parsley, and pepper, and stir to mix well.

3. To assemble lasagne, start by ladling a bit of the tomato

mixture into bottom of a 4-quart crockpot. Place 4 tortilla

quarters over sauce, overlapping wedges to fit pot. Top with

about 1/5 of the spinach, 1/5 of the cottage cheese mixture,

1/5 of the tomato mixture, and 1/5 of the mozzarella. Repeat

layers four more times, pushing down on each tortilla layer

to pack tightly.

3. Cover pot and set to cook on low for 8 to 10 hours.

Makes 6 servings.

 

 

 

 

 

 

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NOTES : Flour tortillas are used in place of pasta. They're both

just flour and water, but tortillas hold up better to long,

slow cooking. You may want to leave the spinach out of the

top layer-but only for looks. Use it all in the preceding

layers-it discolors