15 Slow Cooker Recipes for the Week

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Spinach Lasagna (from Vegetarian Times)

Makes: 8 servings

Prep time: 15 minutes

Slow cook: 4 hours on HIGH or 6 hours on LOW

Ingredients

1 medium onion,

quartered

1 cup fresh basil

leaves

1 Tbs. dried oregano

2 cloves garlic, peeled, plus 1 clove minced

(1 tsp.), divided

1 8-oz. pkg. tempeh, cut into chunks

1 28-oz. can chopped fire-roasted tomatoes

2 Tbs. olive oil, plus more for oiling slow cooker

1 tsp. salt

1/2 tsp. ground black pepper

2 10-oz. pkgs. frozen spinach, thawed and drained

8 oven-ready lasagna noodles

1 16-oz. jar roasted red peppers, rinsed and drained

1 16-oz. container low-fat ricotta cheese, divided

1 cup grated Swiss cheese, divided

Directions

1. Place onion, basil, oregano, and 2 whole garlic cloves in food processor; pulse 6 times, or until onion and garlic are chopped. Add tempeh, and pulse until tempeh is ground. Add tomatoes, oil, salt, and pepper; pulse until chunky sauce forms

2. Combine spinach and minced garlic in bowl, and season with salt and pepper.

Coat bottom and sides of 4-quart slow cooker with oil. Spread 1 cup tomato sauce over bottom, and cover with layer of lasagna noodles, breaking them in pieces to fi t around edges. Spread 3/4 cup spinach mixture over top. Place 1 layer roasted red peppers over spinach, and top with 3/4 cup ricotta. Spread 1 cup tomato sauce over ricotta. Sprinkle with 1/3 cup Swiss cheese.

3. Repeat, layering noodles, spinach, peppers, ricotta, Swiss cheese, and tomato sauce. Top with 1 more layer noodles and remaining spinach, tomato sauce, ricotta, and Swiss cheese.

Cook 4 hours on high or 6 hours on low. Let stand uncovered 10 minutes before serving.

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