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Thanks for stopping by! I'm young, I'm in love with my man, and I'm a mommy. We're busy, but happy. I'll share with you how to eat natural, healthy, whole foods while balancing family life! Learn to love your food, it will love you back!
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Friday, August 31, 2012

Crock-Pot Vegetarian Lasagna



 Happy weekend to everyone! I've started adding a few new recipes to my crock-pot list like this fun little creation tonight! I know I called it lasagna, well that is because I had originally planned on using lasagna noodles. Unfortunately I was unable to find a whole grain or wheat lasagna noodle. It was all the enriched white pasta, so I opted for some whole grain penne.

Once again this is a very simple prep and comes out tasting great. I wanted to find a way to get the creamy cheesy feel back into a lasagna dish and I think this end result was really nice! There is plenty of wiggle room for this baby, add any vegetables you want and you will love it~


Vegetarian Lasagna
1 lb whole wheat pasta
1 can tomato sauce
1 can tomato paste
2 T basil
1 T Italian seasoning
1 T parsley
1/2 green bell pepper
1/2 onion
3 garlic cloves
1 tsp lemon juice
1/4 c nutritional yeast
2 BIG handfuls of spinach
12 oz silken tofu
1/4 c almond milk
Combine tofu, milk, garlic, lemon juice yeast and 1 T of basil to a blender. Blend until well mixed, then add spinach. Pulse until there are only a few larger pieces of spinach left. Mix together tomato sauce and paste with bell pepper, onion, parsley, Italian seasoning and remaining basil in a medium bowl. Stir until pretty well combined, it's mostly just to blend the paste. Layer 1/3 of sauce on the bottom of crock pot add 1/3 of the uncooked pasta and 1/3 of blender mixture. Repeat layers until it is all used up. Cook on low for about 5 hours or on high for 2-3 hours. You may need to stir it up sometimes to make sure the noodles are cooking evenly! Serve with salad! Yum!

* This is vegan, but if you'd like just vegetarian, add some Mozzarella  cheese on top and cook for 20-30 minutes!

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