Food for Friday

The recipe today is fabulous. You can put it in the crock pot in the morning and have a delicious meal in the evening waiting for you.

Published in 2009.

This book was published in 2009.

This is my favorite recipe from this collection.

As we all try to eat "Healthier" this is a great way to go "meatless" without sacrificing flavor. The fresh vegetables pack this recipe with flavor.

Slow-Cooker Veggie Lasagna

Let start cooking:

Ingredients:

1 1/2 c. shredded mozzarella (I use 2% cheese)

1 c. cottage cheese ( I use lowfat cottage cheese)

1/2 c. grated Parmesan Cheese

1 egg, beaten

1 tsp dried oregano

1/4 garlic powder

16 ounce jar marinara sauce

1 1/4 c. zucchini, diced

8 No boil lasagna noodles

6-ounce pkg. baby spinach

1 c. sliced mushrooms

Spray a slow cooker with non-stick vegetable spray.

In a bowl mix together cheeses( I save 1/3 cup mozzarella for the top), egg, oregano and garlic powder.

Spread 2 to 3 tablespoons marinara sauce in the bottom of the slow cooker.

Diced zucchini and sliced mushrooms.

Sprinkle half the zucchini over the marinara in the crock pot, top with 1/3 of the cheese mixture.

Break 2 noodles into pieces and cover the cheese.

My mother-in-law gave me this pasta can for my first married Christmas in 1981. I have stored my lasagna noodles in it for over 31 years.

Spread 2-3 tablespoons more sauce over noodles.

Layer half the spinach and half the mushrooms

Repeat layering, ending with cheese mixture and remaining sauce.

Sprinkle the top with the remaining 1/3 cup of mozzarella.

Firmly press ingredients into slow cooker.

Cover and cook on low setting for 4-5 hours.

Allow lasagna to stand for 20 minutes before serving. This is a must. It allows any liquid to be reabsorbed into the noodles and gives the lasagna time to "firm" up.

Add a green salad and you've got dinner. This recipe serves 6.

Since there were just 2 of us for dinner we had leftovers. These are great re-heated in the microwave the next day or two.

Hope you try this easy, tasty, healthy recipe.

Slow-Cooker Veggie Lasagna

1 1/2 c shredded Mozzarella

1 cup cottage cheese

1/2 cup grated parmesan

1 egg, beaten

1 tsp dried oregano

1/4 tsp garlic powder

16 ounce jar marinara sauce

1 1/4 c zucchini, diced and divided

8 ounce no-boil lasagna noodles

6 ounce baby spinach

1 cup sliced mushrooms

Spray a slow cooker with non-stick vegetable spray. In a bowl mix together cheeses, egg, oregano and garlic powder. Spread 2-3 tablespoons marinara sauce in the bottom of a slow cooker. Sprinkle half of the zucchini over the sauce, top with 1/3 cheese mixture. Bread 2 noodles into pieces and cover cheese. Spread 2-3 tablespoons sauce over the noodles; layer half the spinach and half the mushrooms. Repeat layering, ending with cheese mixture and remaining sauce. Firmly press ingredients into slow cooker. Cover and cook on low setting 4-5 hours. Allow lasagna to stand 20 minutes before serving.

Serves 6.

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