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Crock Pot Lasagna

Summer is coming to an end and that means we are looking forward to relief from high temperatures and some warm comfort foods like chili, stews and lasagna that we sometimes reserve for the fall and winter seasons.

Although I consume these three all year long some Phoenicians wouldn’t think of enjoying them in 115 degree weather. Don’t blame them one bit. But as soon as the weather begins to cool to 100 degrees we can think about enjoying them again. Of course I recommend you convert your standard chili, stews and lasagna into plant based menus.

Creating plant based menus require creativity but they are easier than you think. You can simply take any recipe that is known for its high animal based foods and alter them to meet your nutritional standards. Lasagna is one of those foods I altered from your typical four cheese, three meats, enriched white noodles, high sodium tomato sauce to a vegetable based, small quantity of goat cheese, low sodium tomato sauce and 100% whole wheat noodles.

Simple, simple, simple! Every ingredient is friendly to your digestive system, your liver and your gallbladder with out forfeiting taste. Enjoy!

Crock Pot Vegetable Lasagna 

Ingredients:

1 large Egg Plant
2 medium size yellow squash
2 medium green zucchini
1 large red pepper
1 large yellow pepper
1 large sweet onion
2 table spoons Organic Extra Virgin Olive Oil
2 table spoons Mrs. Dash Original Seasoning
1 tsp. Sea Salt
1 medium can of organic, no salt added tomato paste
1 large can of organic, no salt added stewed tomatoes
2 table spoons organic goat cheese
8 ready cooked whole wheat lasagna noodles (Purchase at Sprouts)

Directions:

Wash vegetables
Remove ends from eggplant and slice into one inch round slices
Remove ends off zucchini and slice into half moons
Slice peppers into 1 inch slices
Slice onion into ½ inch slices

In a large stainless steel skillet place onion first and add all other vegetables
Add oil
Add seasonings and salt; do not cover
Sautee vegetables on low heat for 12 minutes or until tender, add water to reduce heat as necessary


Add tomato paste, stewed tomatoes and cheese
Cook for 10 minutes; long enough for sauce, vegetables and cheese to heat thoroughly together

Layer vegetable mixture in a crock pot
Cover with whole wheat noodles (about 3; I cut one noodle into small narrow pieces to fit against the sides of crock pot)
Layer sauce and noodles one more time
Make sure to cover all noodles with generous amounts of vegetable sauce
Sprinkle some goat cheese on top
Cook on high setting for one hour or long enough for noodles to cook
Test noodles with a fork to see if done
Serve with a ten ingredient salad and whole grain bread.


Simple Health Hint: Preheat your crock pot on warm before layering lasagna.

Experience How Simple Health Really Is!

Becky

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