This kid-friendly lasagna is full of hearty vegetables, perfect for those nights when you just don’t have time to cook a full meal. Simply set it and forget it!
Ingredients:
One – 19 fl oz (540 ml) can mixed beans, well rinsed and drained
2 2/3 cups (650 mL) pasta sauce, use one that comes in a glass jar for the best flavour
2/3 cup (160 ml) canned diced tomatoes
3/4 cup (185 ml) quinoa, rinsed and drained
2 tsp (10 ml) Italian seasoning
1 tsp (5 ml) dried oregano leaves
8 uncooked lasagna noodles, preferably 100% whole grain
1 cup (250 g) sliced white or cremini mushrooms
2 cups (500 g) cooked chopped spinach leaves, well drained – see below
2 cups (500 g) fat free cottage cheese
2 cups (500 ml) shredded mozzarella cheese
Method:
1. Grease a 6 quart (3L) slow cooker with canola oil spray or oil.
2. Combine the mixed beans, pasta sauce, diced tomatoes, quinoa (yes, it’s uncooked!), Italian seasoning and oregano in a medium bowl. Mix well. Set aside.
3. Place one layer of noodles on the bottom of the slow cooker – break to fit.
4. Top with 1/2 of the bean/pasta sauce/quinoa mixture.
5. Top with 1/2 of the mushrooms, 1/2 of the spinach and 1/2 of the cottage cheese.
6. Repeat the layers: noodles, bean/pasta sauce/quinoa mixture, rest of the mushrooms, spinach and cottage cheese.
7. Top with all of the shredded mozzarella cheese.
8. Cover and cook on low in the slow cooker for 5 hours. Let set for 5 minutes, scoop out servings.
Makes 10 servings
One serving = 1/10 of the lasagna
Per serving (1/10 of the lasagna) 322 calories, 6 g fat, 3 g sat. fat, 17 mg cholesterol, 579 mg sodium, 47 g carbohydrates, 7 g fibre, 7 g sugar, 22 g protein. Excellent source of folate, vitamin D and iron.
Professional home economist tip: For ease and convenience use 1- 300 g pkg of frozen chopped spinach, thawed and well drained.
Recipe by: Linda Reasbeck, PHEc from The Vegetarian’s Complete Quinoa Cookbook – available at book stores across Canada.