Tag Archives: lasagna

Super easy crockpot lasagna

OK, it’s been a while since I’ve shared a recipe so here is a SUPER INCREDIBLY EASY recipe for crockpot lasagna.

Our oven was on the fritz and we had people to feed! In a pinch, I threw together some ingredients we had on hand for a crockpot lasagna and it came out SUPER AWESOME. It was like magic, and did I mention this is an easy recipe? Perfect for a weeknight, and yummy leftovers to boot. Enjoy!

Super easy, quick, and brainless crockpot lasagna

Super easy, quick, and brainless crockpot lasagna

INGREDIENTS

  • 1 lb. ground beef
  • 1 small onion
  • 3 15-oz. cans of tomato sauce
  • basil, mushrooms, whatever misc. veggies you have on hand
  • 1 package of uncooked whole-wheat lasagna noodles
  • 1 15-oz container part-skim ricotta cheese
  • shredded mozzarella (2%)
  • 1 egg
  • grated parmesan cheese
  • salt to taste

DIRECTIONS:

  1. Combine tomato sauce, basil, mushrooms and other vegetables – blend with an immersion blender and salt to taste. Set aside.
  2. Brown meat in a large pan. Drain grease and add tomato sauce.
  3. Mix ricotta, 1 cup of mozzarella, sprinkle of parmesan, and egg.
  4. Layer some tomato sauce, broken (uncooked) lasagna noodles, and cheese mix in crock pot. Repeat – sauce, noodles, cheese – with final layer being sauce.
  5. Cook on low for 4-6 hours, or until noodles are cooked.
  6. Once cooked, turn to warm and top with remaining mozzarella until melted.

Serve with garlic bread and a side salad. BAM. Meal complete!

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Power-Up Whole Wheat Lasagna Roll-Ups

I’m always on the search for an easy healthy lasagna recipes (like the no pasta zucchini lasagna!) but today I bring you, by popular demand, power-up whole wheat lasagna roll-ups!  This recipe is easy enough for a weeknight meal, hearty enough to freeze for leftovers, and just plan delicious. For a vegetarian option, simply don’t include the ground chicken.

Power-Up Whole Wheat Lasagna Roll-Ups
 

All rolled up, although a little smushed.

 
Ingredients
  • 1 tsp extra virgin olive oil
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1/2 tbsp. dried thyme
  • 1 28-oz. can whole tomatoes, with juice
  • 1 tsp sea salt
  • 1 lb ground chicken (optional)
  • 1 box frozen spinach, thawed
  • 24-oz. low-fat, low-sodium cottage cheese
  • 1 cup shredded reduced-fat mozzarella cheese
  • 1 egg
  • 8 sheets dried whole-wheat lasagna noodles 

Instructions

  1. Sautee diced onions on medium heat with 1 tsp olive oil. Add garlic in next.
  2. Add ground chicken and cook until no longer pink.
  3. Add tomatoes with juice, salt, and thyme. Reduce heat to medium low, and let simmer for 20 min. Stir occasionally to break the tomatoes into pieces.
  4. While the sauce is simmering, bring a large pot of water to boil. Cook pasta according to box directions. Drain, rinse, and cool in colander.
  5. Preheat oven to 400 degrees.
  6. Squeeze all remaining moisture from thawed spinach and place in a large bowl. Add cottage cheese, egg, and 1/4 cup mozzarella cheese; stir until combined.
  7. Spread 1 cup of cooked tomato sauce into bottom of a 9″ x 10″ casserole dish.
  8. Place a cooked lasagna noodle in front of you, spread 1/8 of the cottage cheese mixture across the noodle, and roll it up (see photo below).
  9. Place rolled pasta, seam side down, into the casserole dish
  10. Repeat with remaining noodles, then top with remaining mozzarella cheese.
  11. Bake, covered with foil, for 20 minutes.
  12. Remove foil and broil for 5 minutes or until roll-ups are brown and bubbly.

Whole wheat roll-ups in various stages of undress.

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