Wednesday, March 31, 2010

Slow Cooker Lasagna Pasta Bake

This is what you get when you have on your Menu Plan to make Crockpot Lasagna, but realize when you start throwing it together that you are out of Lasagna noodles! yikes! I decided to still give it a try, and used whole wheat pasta in place of the noodles.

Slow Cooker Lasagna Pasta Bake
recipe adapted from Crockpot Lasagna

8 oz pasta noodles
26 oz jar of pasta sauce
12 oz container pureed lowfat cottage cheese (you could use ricotta cheese instead)
8 oz package of shredded mozzarella cheese
9 oz box frozen chopped spinach, thawed and squeezed dry
1/4 cup water


*I pureed up the cottage cheese, then threw the spinach in the food processor to get it completely mixed.

Spray crockpot with non-stick spray. Put 1/3 of spaghetti sauce in bottom of crockpot, then a layer of dry noodles , smear a layer of a 1/3 of the cottage cheese, sprinkle with 1/3 of shredded cheese, 1/3 of spinach.

Repeat layers, ending with a shredded cheese layer on top. Put the 1/4 cup of water in your empty pasta jar and shake - Pour the juice over the whole pile of food. Cover and cook for 4 hours on low.

The verdict?
This was loved by all. My husband and I were even on the fence if we liked this *more* than our usual Lasagna. As if!! It was really easy to scoop out of the crockpot, because you didn't have to worry about keeping the layers together, and still had the great flavor of Lasagna. I will be giving this another go round soon with the eggplant in my frig in place of the spinach.

I am sharing this recipe at Dining with Debbie's Crockpot Wednesday and Crock Pot Recipe Exchange Slow Cooking Saturdays.

Easy Cooking | Simple Cooking