Slow Cooker Spinach Lasagna

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--- On Mon, 6/23/08, Chupa Babi <recetta wrote:

 

Chupa Babi <recetta

Slow Cooker Spinach Lasagna

vegetarianmastercookformatting ,

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Cc: crockpotcreations

Monday, June 23, 2008, 11:52 AM

 

 

 

 

 

 

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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.

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