Before I get started, I just need to preface this post with the fact, that this recipe is not considered low calorie. This is one of those that you only want to have once in awhile as a treat or when you have truly worked your bum off with a tough workout. But, for those times when you have the extra calories to "burn," this meal is absolutely to die for! This is adapted from here into a hearty clean meal.
Slow Cooker Pesto Lasagna
Ingredients:
- 1 large can diced tomatoes (28 oz)
- 3/4 cup chopped onion
- 3 Tbsp minced garlic
- 2 Tbsp tomato paste
- 2 Tbsp olive oil
- 1 Tbsp honey
- 1 Tbsp basil
- 1 Tbsp thyme
- 1 Tbsp red pepper flakes
- 1 Tbsp oregano
- 1 tsp rosemary
- 1 tsp parsley
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp bay leaves
- 1 (10-ounce) box whole wheat lasagna noodles
- 1 1/2 cup pesto
- 1 (15-ounce) container fat-free ricotta cheese
- 1 (6-10 ounce) bag baby spinach (depending on your taste)
- 1 cup grated Parmesan cheese
- 14 ounces fat free shredded mozzarella cheese
- 1/4 cup water
Directions:
- Place tomatoes, onion, garlic, tomato paste, olive oil, honey, basil, thyme, pepper flakes, oregano, rosemary, salt, pepper and bay leaves into a food processor. Process until smooth.
- Put approximately 1/4 cup processed sauce into the bottom of your 5-6 quart slow cooker and swirl it around.
- Add a layer of uncooked lasagna noodles, broken as needed.
- Smear ricotta cheese and pesto onto the noodles.
- Add a handful or two of baby spinach, and top with a layer of Parmesan and mozzarella cheeses.
- Repeat layers until you've run out of ingredients (I like to end with a layer of noodles on top). Before closing the pot, pour ¼ cup water over the top of everything.
- Now cover up and cook on low for 6 hours, or on high for about 3 to 4 hours.
- Uncover, and let it sit for 10 to 15 minutes before serving.
Now all I have to do is figure out how to wash my crock pot (drain is clogged in the kitchen BEYOND the trap. *pout*)
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