I saw a post for Crockpot Lasagna on RV net
http://www.rv.net/FORUMS/Index.cfm/fuse ... 659704.cfm
Might give this a try. It would be great to arrive at destination after a long drive and have a healthy and hearty meal ready
Some other crockpot lasagna recipes:
Reynold Slow Cooker Liners might be handy to use to make cleanup easier: http://www.classbforum.com/phpBB2/vi...hp?f=23&t=2364
DW has been making spaghetti sauce using Meatless Ground Round from Yves http://www.yvesveggie.com
for many years now and I really like her spaghetti sauce. I look forward to it. She uses Yves Italian Veggie Ground Round. Sometimes it's hard to find in store.
Not having to brown the ground beef would reduce the prep time and make this easier to do in Class B Van.
Copied this recipe from Yves: http://www.yvesveggie.com/recipes/default.php
Easy Veggie Lasagna Makes 8 servings.
1 pkg, crumbled Meatless Ground Round Original
3 cups mozzarella cheese, shredded
1 tsp vegetable oil
1 medium onion, diced fine
2 cloves garlic, minced
8 oz low fat ricotta cheese or tofu
1 tbsp flour
1/2 cup blanched or frozen spinach, chopped and squeezed
9 piece oven ready lasagna noodles
5 cups tomato basil pasta sauce
1/2 tsp salt
¼ tsp pepper
1 tsp oregano
1. Preheat oven to 350°F.
2. Spray a 9x13" lasagna pan lightly with oil.
3. Sauté onions and garlic in oil over medium heat until soft. Set aside to cool.
4. In a bowl mix ricotta cheese or tofu with salt, pepper, oregano, flour, spinach and sautéed onions.
5. In another bowl mix Veggie Ground Round Original with 3 cups tomato sauce.
a. Spread 1/2 cup of the reserved tomato sauce on the bottom of pan and set 3 lasagna noodles in the sauce.
b. Cover noodles with half of the Veggie Ground Round mixture and 1 cup of The Good Shreds. Arrange 3 noodles on top followed by the spinach mixture.
c. Spread on remaining Veggie Ground Round mixture followed by 1 cup of the Good Shreds. Place the last 3 lasagna noodles on top and cover with the rest of the tomato sauce.
d. Top lasagna with remaining Good Shreds and bake for 45 minutes or until the noodles are tender.
Calories : 300
Protein : 28 g
Carbohydrate : 34 g
Fat : 8 g
Dietary Fiber : 5 g
Protein : 37%
Fat : 24%
Carbohydrate : 39%