Each week, Real Sustainable Habits highlights a tasty and unique, yet low-cost and easy to prepare vegetarian recipe. We post it on Friday so that you’ll have ample time over the weekend to gather the ingredients in preparation for Meatless Monday. One mission of Real Sustainable Habits is to help people who want to adopt a plant-centered, vegetarian, or vegan diet make that transition. Cutting out all meat one day each week is a great starting point for beginners.
This Week’s Recipe: Crock Pot Vegetable Lasagna
Our Vegetable Lasagna is easy to prepare and utilizes the “set and forget” quality of the crock pot that was featured in our recent Crock Pot Time Machine post. For this recipe, we’ll use zucchini, broccoli, onions, garlic, cottage cheese, mozzarella cheese, and a nice homemade Italian sauce. The long cook time in the crock pot creates a deep flavor that you won’t forget.
- Crock Pot with Lid
- Large Skillet
- 1 Onion, chopped
- 2 tablespoons Olive Oil
- 3 15oz cans of Tomato Sauce
- 1 16oz container Low-Fat Cottage Cheese
- 2 Zucchini, sliced
- 3 cups Broccoli, chopped
- 2 cups Mozzarella Cheese, shredded
- 2 tablespoons dried Basil
- 2 tablespoons dried Oregano
- 2 Garlic Cloves, crushed
- 15 Lasagna Noodles, uncooked
- 2 teaspoons Salt, or to taste
- 2 teapsoons Pepper, or to taste
How to make Crock Pot Vegetable Lasagna:
- In a large skillet, saute the olive oil, zucchini, onion, broccoli, and garlic for 10 minutes.
- Turn off the stove and add the tomato sauce, basil, oregano, salt, and pepper to the ingredients in the skillet. Stir them together.
- In a small bowl, mix the cottage cheese with 1 cup of the mozzarella cheese.
- Spread one quarter of the vegetable mixture on the bottom of the crock pot.
- Place 3 of the lasagna noodles on top of the vegetable mixture in the crock pot. Spread half of the cheese mixture on top of the noodles, and then spread another quarter of the vegetable mixture over the cheese mixture.
- Repeat step 5.
- Place the remaining 3 lasagna noodles on top of the vegetable mixture and spread the remaining vegetable mixture on top.
- Place the lid on the crock pot and cook on the low setting for 6 hours.
- After the lasagna is finished cooking, remove the lid, sprinkle the remaining 1 cup of cheese on top, and place the lid back on the crock pot. Let the lasagna stand for 10 minutes.
Enjoy your Crock Pot Lasagna! Let us know in the comments how yours turned out!
- Let’s Get In Shape Using Baby Steps July 17, 2014
- Why Finding a Personal Trainer Was The Best Decision I Ever Made July 14, 2014
- Learn to Smoke a Pork Butt Like A Pro June 8, 2014
- Buy Meat in Bulk to Save Money June 1, 2014
- Reuse Can Also Mean Repair May 27, 2014
Achieve Goals Baked Macaroni and Cheese Bean Pate Bike Vs Car Biking breathing exercises Broccoli Stir-fry Bun Chay Consume Cooking Dried Beans credit Credit Cards Crock Pot Dhal Soup Dryerless Eggless Chocolate Cup Cakes Eggless Desert Exercise Financial Independence Hypothetical Imperative insomnia Italian Bean Crock Pot Bean Stew Meatless Monday Meatless Monday Series Meatless Monday Special meditation Ooma P90X Pay off Debt Phone Savings Pizza Save Money Savings Set Goals stretching Telephone Tips Tortilla Pizza train travel Vegetable Bake Vegetable Casserole Vegetable Lasagna Vegetable Quesadillas Vegetarian Sloppy Joes Work
- Cooking Dried Beans: Cost Effective and Efficient? Really? June 27, 2012
- How to Ditch Your Car and Bike Everywhere July 25, 2012
- On Achieving Goals July 2, 2012
- Welcoming a New Life Into the World January 20, 2013
- Traveling by Train: Benefits and Tips August 15, 2012