Hello everyone, it’s Lara here! I’ll be posting my post-run recipes every week. I love making easy recipes that require the least amount of effort and are ready for me when I get done with my long run. Without further ado, here’s recipe numero uno:
No Cheese Slow Cooker Lasagna
6 servings | 325 calories
Before you run away, hear me out… I’ll admit that I was skeptical myself but I was very pleased with how this turned out! I used this recipe from Whole Foods as the inspiration for my tofu “ricotta cheese” in this super easy lasagna. Hardcore cheese fan? Substitute my meatless ricotta with the real thing and you’ve still got an easy lasagna recipe you can throw in your crock pot and forget about.
Ingredients:
14 oz. extra firm tofu, drained and pressed
1 T. olive oil
2 cloves garlic, minced
1 T. lemon juice
1 T. basil
8 oz. whole wheat lasagna noodles (I used about half my 16 oz. box; you may use slightly more or less depending on the size/shape of your slow cooker)
26 oz. jar pasta sauce
16 oz. frozen spinach
How to Make It:
First, drain your tofu and press it to get as much moisture out as possible. They have fancy contraptions that do this for you, but I opted for some paper towels and a little elbow grease:
Once the tofu is drained, put it in a larger bowl and break it up into crumbles with a fork. Add in the olive oil, garlic, lemon juice and basil (and any other Italian-style spices you prefer!) and mix until it’s even. Voila! Your “ricotta cheese” is ready.
Spray the interior of your crock with cooking spray to save you a headache later. Set 1/2 c. of sauce aside, and spoon a thin layer on the bottom of your crock. Add the uncooked lasagna noodles, breaking the corners as needed to better fit your slow cooker. Add a third of the spinach, a third of the ricotta, and a fourth of the remaining sauce. Repeat two more times. Add another layer of the noodles and the last bit of sauce (don’t touch that 1/2 c. you set aside!).
Cover and cook for 1 1/2 hours on high or 3 hours on low.
Take the 1/2 c. of sauce you set aside and spread along the top, focusing on the edges (they seem to dry out). Cover and cook for another 15-30 minutes.
To test if the lasagna is done, stick a knife in middle. It should slide in pretty easily, and you can test the top noodles to see if they are cooked al dente.
Cut, serve and enjoy!
Other Nutrition Info: 9 grams of fat (<1 g. Saturated Fat) | 570 mg Sodium (24% DV) | 325 mg Potassium (9%) | 42.5 g Carbohydrates (14%) | 7.5 g Fiber (30%) | 16 g Protein (32%) | [Note: Most of the sodium comes from the sauce; if you're concerned about your sodium intake then opt for a lower sodium sauce from the store or make your own from scratch!]
Lara
Amanda
Brandi Heinz Brown
