I have to say, I feel so much better after last week by getting back behind the keyboard and blogging it out. It’s easy to have self-doubt when you stop doing something for a while, you might start to worry that no one misses it or who’s reading this anyways? Then when I hear feedback or people have messaged me about a post or recipe…it reignites that flame and I’m back at it! Plus, now that I’m in the second trimester with this little monster, I am starting to have more energy (at least a little!).
This past weekend I really craved lasagna. I didn’t want to go buy a slice and I wanted it to be veggie based. There’s nothing wrong with adding meat to this, but we try to incorporate plant-based proteins into our meals to keep things interesting and different. So the proteins in this lasagna are from the cottage cheese and white beans.
Crockpot lasagna is incredibly simple and albeit a bit messy when it comes out. You could add more vegetables easily to this or switch things out as well. Check out the recipe below!
Slow Cooker Vegetarian Lasagna
- 9-12 whole grain lasagna noodles (dry)
- 24 oz, jar spaghetti sauce ((I used Meijer, veggie spaghetti sauce))
- 8 oz tomato sauce, no salt added
- 3 large handfuls of fresh spinach (chopped if you prefer small pieces of spinach)
- 1 can white beans, no salt added (drained and rinsed)
- 1 cup cottage cheese
- 8 oz mozzarella cheese, shredded ((I use a block and shred the entire thing))
- 1/4 cup freshly grated parmesan ((or use the tub of powder like I did))
- cooking spray
- 1 tbsp Italian seasoning mix
Use cooking spray to spray the bottom and sides of your crock pot
Mix together the cottage cheese, parmesan, 3/4 of the mozzarella, beans and Italian seasoning.
Take one cup of the spaghetti sauce and coat the bottom of the crock pot
Break three (raw, uncooked!) lasagna noodles to make a layer. One might lay whole but you'll have to break the others into pieces.
Spread about 1/3 of the cheese mixture followed by 1 large handful of spinach. Some people don't like eating big chunks of spinach so I recommend you chop it if that's you!
Repeat spaghetti sauce, lasagna, cheese and spinach layers two to three times.
The last layer is your can of no salt added tomato sauce over the last layer of spinach. Sprinkle the remaining 1/4 block of mozzarella cheese over the top.
Put the lid on it and let it sit on high for 2-3 hours or on low for about 3-4 hours. It doesn't take long!
Did you make this recipe? Be sure to tag me on Instagram @the_beer_dietitian!
Steve and I enjoyed this on Monday and throughout the week as a lunch or dinner leftover. Quickly, Steve said, “put this in the meals we like folder!” I keep a running document on Google docs of recipes that go over well. That way, when I’m stuck and not sure what to make, I can refer to that for ideas. It helps keep us organized and can make meal planning easier too! My other favorite thing about this dish? It took about 15-20 minutes to layer together with minimal mess.
Are you a lasagna fan? Would you change up anything about this dish? Share below!