I love lasagna. Evidence: Crockpot Lasagna, Philly Cheesesteak Crockpot Lasagna, and Vegetable Chicken Crockpot Lasagna. I've also made Tara's Garden Lasagna recently. (Her recipe has tomato sauce, this one does not.)
I didn't make this particular recipe in the crockpot, but you could easily adapt the above recipes with the below ingredients. Make sense?
This was yummy! I used all local, in-season veggies, including fresh basil from my herb garden. It was great. It still makes a mess in the kitchen, but it's totally worth it!
1 T. olive oil
1/4 cup sliced green onions
2 medium zucchini, shredded (or yellow squash)
2 medium carrots, shredded
1 medium sweet potato, shredded
8 oz sliced fresh mushrooms (optional; I can't eat them)
2 garlic cloves, minced
2 cups light ricotta cheese (light cottage cheese works as well)
1 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese, divided
1 t. dried basil leaves or 1 T. fresh basil leaves, finely chopped
4 T. butter
4 T. flour
2 cups nonfat milk
1 t. salt
1 T. garlic powder
1 1/2 cups water
9 uncooked (no boil) lasagna noodles
2 cups fresh spinach
1 cup shredded mozzarella cheese
2 T. fresh parsley chopped
Heat oven to 350 degrees. Spray a 9x13 glass baking dish with nonstick spray.
Heat oil in a large skillet over medium high heat. Add onions, zucchini, carrots, sweet potato, mushrooms and garlic. Cook 6-8 minutes, stirring occasionally. Drain off any excess liquid.
Beat egg in a medium bowl. Add ricotta cheese, Swiss cheese, 1/4 cup Parmesan cheese and basil. Mix well.
In a large saucepan, melt butter over medium heat. When melted add flour and stir constantly for 2 minutes until flour has a nutty smell. Increase heat to medium high. Gradually add milk, salt and garlic powder. Stir often, making sure no lumps are forming. As sauce begins to thicken, add 1/4 cup Parmesan cheese. (You can substitute a 16 oz jar of Alfredo sauce instead of making your own.) Once sauce is thickened and cheese is melted, remove from heat and gradually add water.
To assemble lasagna, place 3 uncooked lasagna noodles in bottom of prepared baking dish. Top with 1/3 of the sauce mixture, half of ricotta cheese mixture and half of vegetable mixture. Layer fresh spinach over veggies. Repeat layers of noodles, sauce, ricotta cheese & vegetable mixture. Final layers will be noodles and sauce. Top with shredded mozzarella cheese. Cover dish with foil.
Bake for 60 to 70 minutes or until bubbly around the edges. Sprinkle with parsley. Let stand 10 minutes before serving. Makes 8 servings, around 400 calories per serving.
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