I realize it has been forever since I posted a recipe on my blog. I can’t even blame it on the boys, it has been since last November since I posted a dinner recipe. The one hobby I love, and can somewhat still find time for, is cook. I have not baked since bringing the boys home, but I blame the heat more than them. They might be filling up the majority of my time now (loving it), but Matt and I still have to eat.
Here is a fairly healthy recipe from Parents magazine. I adapted it so I can use my crock pot instead of the oven (its already hot enough here, don’t need to heat up the kitchen). Its also meat free, so if you are looking to go meatless one or two nights a week this is a great option.
Farmers’ Market Lasagna
1 zucchini, chopped
1 red sweet pepper, chopped
1/2 cup shredded carrot
3 cups of spinach
1 jar (26 0z) pasta sauce
6 regular lasagna noodles, broken in half (uncooked) (When using the crock pot just break the noodles apart more so you can make it fit more to the shape of your crock pot.)
1/2 carton (15oz) part-skim ricotta cheese
1 cup shredded part-skim mozzarella cheese
1. Prep the veggies Put zucchini, pepper, and carrots in a bowl and pour in 2 tbs. water. Cover and microwave on high for 2 minutes; drain. Stir in spinach. Heat pasta sauce, covered, on high for 2 minutes. (I skipped all this microwaving, seemed like an unnecessary step if you ask me)
2. Pile it in Layer 1/2 cup sauce, 4 noodles, half the veggies, half the ricotta, 1 cup sauce, and 1/3 cup mozzarella. Stack on 4 more noodles remaining veggies and ricotta, 1/3 cup mozzarella, 4 noodles, and rest of sauce.
3. Cover with cheese Preheat the oven to 350°F. Sprinkle with remaining mozzarella and cover the dish tightly with foil. Bake for 1 hour. Let stand 15 minutes before slicing.
Instead of baking for an hour, I cooked it in the crock pot on low for 2.5 hours. I can prepare it during nap time and it is done by dinner time. Perfect!