Yay meeeeee!Oh and want to trick your husband into eating healthy organic Tofu? Replace regular Ricotta with Tofu Ricotta ;) They'll love you forever.
(not really, my husband wasn't that excited when I told him what it was after he was doing eating)
Crock Pot Lasagna
As stated before I am HORRIBLE about measuring things so I tried my best to measure this time around. I just eye my ingredients based on how many people are eating. Which 95% of the time my recipe's are for two.
4QT Crock Pot
Brown Rice Lasagna Noodles (I used about 6)
1 jar of Organic Tomato Sauce of your Choice
1 package of extra firm tofu (what i used)
1 TBLS of Garlic Powder
1 tsp of oregano
1 tsp of basil
1 tsp of lemon juice
EVOO/Olive Oil as needed
:To Make the Ricotta:
In a bowl, mix up your ingredients (turn your tofu to crumbles ;) ) The original recipe says to place it in a blender and blend it but I found that a little difficult in my big blender so I used my little "Magic Bullet" and blended the tofu up a cup at a time. You want to blend it till its smooth.
The EVOO with help with that.
Line your crock pot with a liner or foil. Then start layering.
Sauce (i'd say no more than 1/2 cup)
a little bit of sauce
Sprinkle some mozzarella
And Repeat :)
Cook on High for 4-5 hours.
Plate with your favorite veggies and serve.
So simple right? Whats nice about the Tufo Ricotta is it don't tend to water down as much as regular Ricotta does, leaving your lasagna perfectly cooked and not a lasagna soup ;)
Happy Cooking/Crock Potting friends!