Easy Meat-Free Slow Cooker Lasagna
1 jar (28oz) of Spaghetti Sauce
6 or 7 Lasagna Noodles
2 cups (8oz) Shredded Mozzarella Cheese (divided)
1 carton (15oz) Ricotta Cheese
1/4 cup Parmesan Cheese
1/2 can of Black Beans
Mix together Ricotta, Parmesan, Black Beans, and most of the Mozzarella (save some to sprinkle on top).
Spread 1/4 the sauce in the bottom of the slow cooker.
Break noodles into small (1 inch) pieces, layer on top. (you’ll use 1-2 noodles for each layer)
Spoon 1/2 the cheese mixture over the noodles. Spread out to the edges.
Spread 1/3 of remaining sauce over that.
Break more noodles and place over sauce.
Spoon remaining cheese mix over the top. Spread out to the edges.
Spread 1/2 of remaining sauce over that.
Another layer of broken noodles.
Top with remaining sauce.
Finish with the Mozzarella Cheese you saved out.
Cover and cook on low for 3 to 4 hours, or until noodles are tender and cheeses are melted.
Additional Options:
Spinach
Romano Cheese instead of the Parmesan
Seasonings of your choice (oregano, marjoram, pepper, garlic)
You can also add meat if you so desire.
I normally make a double recipe, which just fits inside of my slow cooker. I’ve found the best order of layers is: Sauce, Noodles, Cheese Mix, Sauce, Noodles, Cheese Mix, Sauce, Noodles, * Sauce, Noodles, Cheese Mix, Sauce, Noodles, Cheese Mix, Sauce, Noodles, * Sauce, Mozzarella.
* = repeated layers
I don’t measure out “equal amounts” I just eyeball it. Some times I have leftovers, sometimes I have to do some thinner layers on top, but it works.
I also mix in ranch salad dressing once it’s in my bowl. You may think “EEWW!”, but think of what ranch dressing is. Most of it is already in there in a way. If you like ranch dressing, and are feeling adventurous, give it a try….
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Willow Moon’s Veggie Soup
12c Water
5 Vegetable Bullion Cubes
3 medium Potatoes
3 stalks of Celery
1/2# Sliced Carrots
1/2 medium/large Onion
1 can Stewed Tomatoes (use the juice too)
1 can of Navy Beans (washed and drained)
1/2c dry Barley
3-4c chopped Kale (I prefer the purple)
1/4c (or less) of chopped Parsley
2 tsp Salt
1 tsp Pepper
1 tsp Oregano
1 tsp Marjoram
Measure water into pot, add Vegetable Broth cubes, and set to boil.
Chop Potatoes, Celery, Carrots, and Onion. Add to Broth water as you go.
Strain the Stewed Tomatoes over the pot (so the juice goes in) and cut the tomatoes into bite sized pieces.
Add Navy Beans and Barley.
Chop and add the Kale. (you don’t want to add the kale to early because it will wilt)
Add the seasonings*.
Let it cook for as long as needed. If you are cooking it all day, wait to add the Potatoes and Kale because they will get soft/wilted.
Right before serving (up to 10 minutes before) add the Parsley. (it will get bitter if you add it too soon)
*I like alot of seasonings, so adjust them to your preference.*
Add or remove anything you want.
This is a great recipe because you can make it anyway you like.
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Willow Moon’s Potato Mushroom Chowder
10c Milk
2c Water
1 Vegetable bullion Cube
3-4 medium Potatoes
1/2# Sliced Carrots
6oz frozen Peas
1 can of Navy Beans (washed and drained)
1/2c dry Barley
1pk Baby Bella Mushrooms
1/4 medium/large Onion
4TB Butter (melted)
1 tsp Crazy Salt
3 tsp Salt
1 tsp Pepper
1/8 tsp Oregano
1/8 tsp Marjoram
1/4c (or less) of chopped Parsley
Flour (as needed)
Measure milk and water into the pot, add Vegetable Bullion cube, and set to the lowest heat possible. DO NOT BOIL! Boiling (especially too quickly) will curdle the milk.
Chop the Potatoes and Carrots, add them with the Peas, Navy Beans, Barley, melted Butter, and the seasonings*.
In a frying pan saute the mushrooms and the onions (divide if necessary). Add to the pot after they are cooked. This step is optional, I just happen to really like the flavor of sauteed mushrooms. You may want to leave all of them raw, or just saute half.
Hint: you can melt the butter in the pan before you saute the mushrooms to grease it.
To thicken into a chowder: take a cup or so of the liquid (no veggies, just the liquid) and place it into a bowl or cup. Stir in flour until it is quite thick, almost a dough (it’s a lot of flour). Pour flour/liquid mix back into the pot slowly, stirring as you add. Repeat if needed.
If the soup doesn’t thicken, raise the temperature SLOWLY. You may need to bring it to a slow boil. DO THIS ONLY AS LONG AS NEEDED, then turn the temp back down to low.
Only cook for as long as it takes to heat. (20-30 minutes in my case)
Right before serving (up to 10 minutes before) add the Parsley. (it will get bitter if you add it too soon)
*I like alot of seasonings, so adjust them to your preference.*
Like the Veggie soup, add or remove anything you wish. A good additive could be cauliflower.
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