slow cooker lasagne

hmmm… lasagne in the slow cooker sounds interesting!

makes 4 LARGE portions

Ingredients:
1 large onion, chopped
2 Tbls olive oil
3 large cloves garlic, minced
12 oz pack quorn mince
3 tins chopped tomatoes
425g tub ricotta cheese
1 egg
280g frozen chopped spinach
450g shredded Mozzarella cheese
3/4 cup grated VEGETARIAN Italian hard cheese blend (e.g Parmesan, Asiago, Romano)
1 tsp garlic powder
1 tsp dried basil
1 tsp dried parsley
generous twists of fresh ground pepper
1/2 of 9 oz package no cook lasagna noodles


Topping
1/2 cup grated VEGETARIAN  Italian hard cheese blend (see above)

Method

  1. defrost spinach
  2. Spray crock with no stick spray.
  3.  Heat oil in pan over medium high heat.
  4.  Saute onions until soft, then add minced garlic for a minute or two. 
  5. drain spinach
  6.  Add tinned tomatoes to the pan. 
  7. Add water to the empty tins to shake the sauce from edges of tins and add this mixture to the skillet. 
  8.  Add package of quorn mince and stir. 
  9.  In a bowl add all other ingredients (ricotta, spinach, Mozzarella, hard cheese, garlic powder, basil, parsley ) except the pasta and topping. 
  10. Mix well. 
  11.  Ladle 1/4 of the sauce onto the bottom of the crock. 
  12.  Break 2 no cook lasagna noodle sheets to form a layer covering the sauce in the crock, then layer evenly with 1/3 of the cheese mixture, followed by 1/3 of remaining sauce.
  13.  Repeat the noodle, cheese, sauce layers two times, ending with the sauce. 
  14.  Top with the remaining grated hard cheese blend. 
  15.  Cook on low for 4 hours.
Verdict
this was yummy & made the house smell delicious!
Notes for next time:
  • it was too wet – use less water rinsing out the tomatoes & squeeze more water out of the spinach
  • read the instructions on the pasta
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Vegetarian. One husband, Two cats, Three kids.

Posted in Main Meal, Slow Cooker, Vegetarian

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