Guest guest Posted June 23, 2008 Report Share Posted June 23, 2008 @@@@@ Slow Cooker Spinach Lasagna 1 medium onion, quartered 1 cup fresh basil leaves 1 Tbs. dried oregano 2 cloves garlic, peeled, plus 1 clove minced (1 tsp.), divided 1 8-oz. pkg. tempeh, cut into chunks 1 28-oz. can chopped fire-roasted tomatoes 2 Tbs. olive oil, plus more for oiling slow cooker 1 tsp. salt 1/2 tsp. ground black pepper 2 10-oz. pkgs. frozen spinach, thawed and drained 8 oven-ready lasagna noodles 1 16-oz. jar roasted red peppers, rinsed and drained 1 16-oz. container low-fat ricotta cheese, divided 1 cup grated Swiss cheese, divided Place onion, basil, oregano, and 2 whole garlic cloves in food processor; pulse 6 times, or until onion and garlic are chopped. Add tempeh, and pulse until tempeh is ground. Add tomatoes, oil, salt, and pepper; pulse until chunky sauce forms. Combine spinach and minced garlic in bowl, and season with salt and pepper. Coat bottom and sides of 4-quart slow cooker with oil. Spread 1 cup tomato sauce over bottom, and cover with layer of lasagna noodles, breaking them in pieces to fit around edges. Spread 3/4 cup spinach mixture over top. Place 1 layer roasted red peppers over spinach, and top with 3/4 cup ricotta. Spread 1 cup tomato sauce over ricotta. Sprinkle with 1/3 cup Swiss cheese. Repeat, layering noodles, spinach, peppers, ricotta, Swiss cheese, and tomato sauce. Top with 1 more layer noodles and remaining spinach, tomato sauce, ricotta, and Swiss cheese. Cook 4 hours on high or 6 hours on low. Let stand uncovered 10 minutes before serving. Serves 8 Source: Vegetarian Times Issue: January 1, 2008 Formatted by Chupa Babi: 06.22.08 Nutritional Information Per SERVING: Calories: 322, Protein: 22g, Total fat: 14g, Carbs: 32g, Cholesterol: 31mg, Sodium: 762mg, Fiber: 6g, Sugars: 8g “Many people don’t know that the crock inside a slow cooker is ovenproof and you can transfer a dish like lasagna into the oven (up to 400°F) for 10 minutes to brown the top,†says Golino. Just be sure the pot is hot, to avoid drastic temperature changes that can cause it to crack. ----- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2008 Report Share Posted June 23, 2008 I made this recipe and it was GOOD! I was wishing there were more noodles in it. Next time I'm using the whole box! In a message dated 6/23/2008 1:19:38 P.M. Eastern Daylight Time, recetta writes: @@@@@ Slow Cooker Spinach Lasagna 1 medium onion, quartered 1 cup fresh basil leaves 1 Tbs. dried oregano 2 cloves garlic, peeled, plus 1 clove minced (1 tsp.), divided 1 8-oz. pkg. tempeh, cut into chunks 1 28-oz. can chopped fire-roasted tomatoes 2 Tbs. olive oil, plus more for oiling slow cooker 1 tsp. salt 1/2 tsp. ground black pepper 2 10-oz. pkgs. frozen spinach, thawed and drained 8 oven-ready lasagna noodles 1 16-oz. jar roasted red peppers, rinsed and drained 1 16-oz. container low-fat ricotta cheese, divided 1 cup grated Swiss cheese, divided Place onion, basil, oregano, and 2 whole garlic cloves in food processor; pulse 6 times, or until onion and garlic are chopped. Add tempeh, and pulse until tempeh is ground. Add tomatoes, oil, salt, and pepper; pulse until chunky sauce forms. Combine spinach and minced garlic in bowl, and season with salt and pepper. Coat bottom and sides of 4-quart slow cooker with oil. Spread 1 cup tomato sauce over bottom, and cover with layer of lasagna noodles, breaking them in pieces to fit around edges. Spread 3/4 cup spinach mixture over top. Place 1 layer roasted red peppers over spinach, and top with 3/4 cup ricotta. Spread 1 cup tomato sauce over ricotta. Sprinkle with 1/3 cup Swiss cheese. Repeat, layering noodles, spinach, peppers, ricotta, Swiss cheese, and tomato sauce. Top with 1 more layer noodles and remaining spinach, tomato sauce, ricotta, and Swiss cheese. Cook 4 hours on high or 6 hours on low. Let stand uncovered 10 minutes before serving. Serves 8 Source: Vegetarian Times Issue: January 1, 2008 Formatted by Chupa Babi: 06.22.08 Nutritional Information Per SERVING: Calories: 322, Protein: 22g, Total fat: 14g, Carbs: 32g, Cholesterol: 31mg, Sodium: 762mg, Fiber: 6g, Sugars: 8g “Many people don’t know that the crock inside a slow cooker is ovenproof and you can transfer a dish like lasagna into the oven (up to 400°F) for 10 minutes to brown the top,†says Golino. Just be sure the pot is hot, to avoid drastic temperature changes that can cause it to crack. ----- **************Gas prices getting you down? Search AOL Autos for fuel-efficient used cars. (http://autos.aol.com/used?ncid=aolaut00050000000007) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2008 Report Share Posted June 23, 2008 This sounds really good. One question when you made it. Did you use the cheese in yours and were you able to find the fire roasted tomatoes? -Gypsy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2008 Report Share Posted June 24, 2008 I used soy cheese in mine and I didn't have any trouble finding the fire roasted tomatoes! They were in with the canned tomatoes. They were even a name brand as I remember because I was surprised how easy they were to find. Jilly Check out our blog! _http://jillmarsh.blogspot.com/ In a message dated 6/23/2008 9:40:12 P.M. Eastern Daylight Time, lovemylocks writes: This sounds really good. One question when you made it. Did you use the cheese in yours and were you able to find the fire roasted tomatoes? -Gypsy **************Gas prices getting you down? Search AOL Autos for fuel-efficient used cars. (http://autos.aol.com/used?ncid=aolaut00050000000007) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2008 Report Share Posted June 24, 2008 Thanks for your help. It is funny that I have not eaten cheese since I started being a vegetarian. I haven't used any soy based cheeses yet either. So, I will be curious as to how this would turn out. I imagine very YUMMY!! About the fire roasted tomatoes, it is strange what you find out when you have never looked for or noticed. I am amazed at how much I have never tried or even thought I would like because as an omni I was more concerned about meat being the main dish that I did not even think to perfect any culinary skills outside of making that hunk of meat was " flyy! " LOL -Gypsy Tue Jun 24, 2008 5:34 am (PDT) I used soy cheese in mine and I didn't have any trouble finding the fire roasted tomatoes! They were in with the canned tomatoes. They were even a name brand as I remember because I was surprised how easy they were to find. Jilly Quote Link to comment Share on other sites More sharing options...
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