Spinach, Black Bean & Mushroom Crock Pot Lasagna // Personal


I reallllllly am in love with my ginormous kitchen in my new apartment. I am taking full advantage of it!
This morning I put together a veggie lasagna in my crockpot. I was drooling while I was editing because it smelled amazing!
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Spinach, Black Bean & Mushroom Crock Pot Lasagna
  • 1 tsp olive oil
  • 1 onion, diced
  • 16 oz. sliced mushrooms
  • 2 cloves garlic, minced
  • 1 can black beans
  • 1 cup fresh spinach, chopped
  • 1 (24 oz.) jar pasta sauce {preferably no salt and sugar added}
  • 1/2 cup water
  • 1/2 tsp salt
  • 1 (15 oz.) container part-skim ricotta cheese
  • 1 egg
  • 1/8 cup shredded part-skim mozzarella
  • 1/4 cup shredded Parmesan cheese
  • 1 tsp dried parsley
  • 1 tsp Italian seasoning
  • 3-4 oz. 100% whole wheat lasagna noodles {about 4-5 noodles}
Heat oil in a very large skillet over medium heat. Add onions, mushrooms & garlic and sauté . Add black beans and spinach.
Add in tomato sauce. Simmer for 5 minutes, stirring occasionally.
In a small bowl; mix together ricotta, egg, Parmesan, parsley, and Italian seasoning. Set aside.
Spray a slow-cooker base with non-stick spray. Spoon about 1/3 of the veggie-sauce mixture into slow-cooker.
Top with 2 lasagna noodles {you might have to break them a little to get them to fit}. Spoon 1/2 ricotta mixture on top of lasagna noodles.
Put 1/3 of veggie-sauce mixture over ricotta.
Keep layering with the veggie mixture, noodles, and ricotta mixture.
Top with mozzarella.
Cover and cook on Low for 3-4 hours until lasagna noodles are tender.


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