Crockpot Lasagne

Categories: Veglife1
Yield: 1 servings

8 oz Mushrooms
2 Carrots; cut into 1" pcs
1/2 c Chopped fresh basil
1/2 Yellow onion; chopped
4 Cloves garlic bulbs; minced
1 28 oz can stewed tomatoes
(preferably Italian
-seasoned)
2 tb Tomato paste
1/2 ts Dried oregano
8 oz Nonfat cottage cheese
1/2 c Grated Parmesan cheese
1/2 c Chopped parsley
1/2 ts Black pepper
5 Flour tortillas; cut into
-quarters
1 10 oz pkg frozen chopped
-spinach; (thawed), wrung
; nearly dry
6 oz Reduced fat mozzarella
-cheese; grated

1. In bowl of a food processor, chop mushrooms, coarsely. Transfer to
a large bowl and set aside. In the processor, combine carrots, basil,
onion, and garlic, and pulse to chop finely. Add to bowl with
mushrooms. Stir in stewed tomatoes, breaking them up a bit, tomato
paste, and oregano, and set aside. 2. In another bowl, combine
cottage cheese, Parmesan, parsley, and pepper, and stir to mix well.
3. To assemble lasagne, start by ladling a bit of the tomato mixture
into bottom of a 4-quart crockpot. Place 4 tortilla quarters over
sauce, overlapping wedges to fit pot. Top with about 1/5 of the
spinach, 1/5 of the cottage cheese mixture, 1/5 of the tomato
mixture, and 1/5 of the mozzarella. Repeat layers four more times,
pushing down on each tortilla layer to pack tightly. 3. Cover pot and
set to cook on low for 8 to 10 hours. Makes 6 servings.

By "Karen C. Greenlee" on Mar 14, 1999.

NOTES : Flour tortillas are used in place of pasta. They're both just
flour and water, but tortillas hold up better to long, slow cooking.
You may want to leave the spinach out of the top layer-but only for
looks. Use it all in the preceding layers-it discolors

Recipe by: Veggie Life (website)

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