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  • Crockpot Lasagne

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    Crockpot Lasagne
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 8 ounce mushrooms
    • 2 x carrots, cut into 1" pieces
    • 1/2 c. minced fresh basil
    • 1/2 x yellow onion, minced
    • 4 x cloves garlic bulbs, chopped
    • 1 x 28 ounce can stewed tomatoes (preferably Italian seasoned)
    • 2 Tbsp. tomato paste
    • 1/2 tsp dry oregano
    • 8 ounce nonfat cottage cheese
    • 1/2 c. grated Parmesan cheese
    • 1/2 c. minced parsley
    • 1/2 tsp black pepper
    • 5 x flour tortillas, cut into quarters
    • 1 x 10 ounce pkg frzn minced spinach, (thawed), wrung nearly dry
    • 6 ounce reduced fat mozzarella cheese, grated

    Directions

    1. 1. In bowl of a food processor, chop mushrooms, coarsely. Transfer to a large bowl and set aside. In the processor, combine carrots, basil, onion, and garlic, and pulse to chop finely. Add in to bowl with mushrooms. Stir in stewed tomatoes, breaking them up a bit, tomato paste, and oregano, and set aside.
    2. 2. In another bowl, combine cottage cheese, Parmesan, parsley, and pepper, and stir to mix well.
    3. 3. To assemble lasagne, start by ladling a bit of the tomato mix into bottom of a 4-qt crockpot. Place 4 tortilla quarters over sauce, overlapping wedges to fit pot. Top with about 1/5 of the spinach, 1/5 of the cottage cheese mix, 1/5 of the tomato mix, and 1/5 of the mozzarella. Repeat layers four more times, pushing down on each tortilla layer to pack tightly. 3. Cover pot and set to cook on low for 8 to 10 hrs.
    4. Makes6 servings.

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