Roasted Red Pepper Lasagna in Slow Cooker
Try this Roasted Red Pepper Lasagna in Slow Cooker recipe, or contribute your own.
Try this Roasted Red Pepper Lasagna in Slow Cooker recipe, or contribute your own.
- cooking spray (i use misto)
- 2 lbs brown mushrooms sliced
- 5 large garlic cloves coarsely chopped
- 1 tbsp coconut or avocado oil divided
- 9 large roasted red peppers jarred*
- 10-12 lasagna noodles (whole wheat brown rice or kamut)
- 16 oz (1 tub) cottage cheese**
- 2 cans x 15 oz tomato sauce low sodium***
- 1 1/4 cups marble cheese shredded & divided
- Carbohydrate 44.7814332533179 g
- Cholesterol 173.25 mg
- Fat 55.6682425434682 g
- Fiber 5.77935141558636 g
- Protein 64.7829537601156 g
- Saturated Fat 34.9430561526173 g
- Serving Size 1 1 recipe (1542g)
- Sodium 1081.80304971792 mg
- Sugar 39.0020818377316 g
- Trans Fat 3.2349450474474 g
- Calories 934 calories
Step-by-step
- Preheat nonstick ceramic skillet on high heat and add mushrooms.
- Cook for 7-10 minutes until mushrooms have shrunk in half and stopped releasing water, stirring occasionally and draining water.
- Reduce heat to medium and add half the oil.
- Cook for another few minutes until golden brown, stirring occasionally.
- Transfer to a medium bowl.
- Return skillet to the stove and add remaining oil.
- Add garlic and saute for a minute or until fragrant and browned a bit, stirring frequently.
- Transfer to a bowl with mushrooms and stir to mix.
- Spray the bottom and walls of a large slow cooker with cooking spray.
- Spread 1/3 of a can of tomato sauce, break noodles into pieces and lay to cover the bottom of a slow cooker.
- Cover with 1/4 cup marble cheese, 3 peppers, 1/3 mushrooms, 1/3 cottage cheese and 1/3 can of tomato sauce.
- Repeat this layer 2 more times and then finishing with a layer of noodles and 1/2 can of tomato sauce on top.
- Cover and cook on Low for 6 hours or on High for 3 hours.
- Turn off the slow cooker, open and sprinkle with remaining 1/2 cup marble cheese.
- Cover and let lasagna sit and set for an hour.
- Cut with a knife or a metal spoon into 8 portions and serve hot.
A Weeknight Wonder: Slow Cooker Roasted Red Pepper Lasagna
Life as a working mom is a whirlwind. Between juggling meetings, school pick-ups, and endless to-do lists, finding time for a wholesome, home-cooked meal often feels like a luxury. But what if I told you that a delicious, satisfying lasagna could be ready and waiting for you after a long day, with minimal effort? That’s the magic of my slow cooker Roasted Red Pepper Lasagna. This recipe isn't just about convenience; it’s about reclaiming precious time and enjoying a comforting meal without the stress of complicated cooking. The slow cooker does all the heavy lifting, allowing the flavors to meld beautifully while I focus on other things. It's a testament to the power of smart cooking, allowing me to be present for my family without sacrificing delicious, healthy food.
This recipe is a lifesaver on busy weeknights. The combination of roasted red peppers, creamy cottage cheese, and rich tomato sauce creates a flavor explosion that's both comforting and sophisticated. I love using whole wheat brown rice lasagna noodles for added fiber and a slightly nutty flavor, but feel free to use your favorite type. The beauty of this recipe lies in its adaptability. You can easily adjust the ingredients to suit your preferences and dietary needs. Perhaps you'd like to add some spinach or ground meat for extra protein? Or maybe swap the coconut oil for olive oil? The possibilities are endless! The slow cooker ensures that everything cooks evenly, resulting in tender noodles and perfectly melted cheese. No more burnt edges or dry patches – just pure lasagna perfection.
Beyond the convenience, this lasagna is incredibly versatile. It's fantastic for meal prepping – simply make a batch on the weekend and enjoy delicious leftovers throughout the week. Pack a portion for lunch the next day, or have a ready-made dinner waiting when you arrive home tired from work. It's also a great dish to share. Whether you're hosting a casual dinner party or simply looking to impress your family, this slow cooker lasagna is sure to be a crowd-pleaser. It’s a dish that speaks of comfort, ease, and the joy of wholesome, homemade food, even amidst a busy lifestyle. So, ditch the takeout menus and embrace the simplicity of this slow cooker masterpiece. Your taste buds and your schedule will thank you.
Ingredient Notes: I find using jarred roasted red peppers saves me considerable time. The quality of the cottage cheese can impact the final texture, so opt for a full-fat variety for optimal creaminess. And don’t be afraid to experiment! The beauty of this recipe is its adaptability – it’s your lasagna, make it your own!
Serving Suggestions: A simple side salad with a light vinaigrette complements this rich lasagna perfectly. A crusty bread for dipping into the extra sauce is also a delicious addition. For a complete meal, consider serving it alongside a side of steamed green beans or a fresh vegetable medley.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until heated through.
This slow cooker lasagna is more than just a recipe; it's a symbol of efficiency and deliciousness. It's a reminder that even amidst the chaos of daily life, we can create moments of simple joy and nourish our bodies with flavorful, wholesome food.
