Description
This recipe is great for hectic days or when you attend a big potluck. Leftovers are fabulous the next day.
Scale
Ingredients
- 1 can mixed beans, well rinsed and drained (19 ounce / 540 mL)
- 2 2/3 cups pasta sauce
- 2/3 cups canned diced tomatoes
- 3/4 cups quinoa, rinsed and drained
- 2 teaspoons Italian seasoning
- 1 teaspoon dried oregano leaves
- 8 uncooked lasagna noodles, preferably 100% whole grain
- 1 cup sliced white or cremini mushrooms
- 2 cups cooked chopped spinach leaves, well drained (or 10 oz/300g frozen chopped spinach, thawed and well drained)
- 2 cups fat-free cottage cheese (I used regular ricotta)
- 2 cups grated mozzarella cheese
Instructions
- Grease a 6-quart (6 L) slow cooker with canola oil.
- In a medium bowl, combine the mixed beans, pasta sauce, diced tomatoes, quinoa (yes, it’s uncooked!), Italian seasoning and oregano. Mix well and set aside.
- Place one layer of noodles on the bottom of the slow cooker, breaking to fit.
- Top with half the bean-pasta sauce-quinoa mixture.
- Top with half of the mushrooms, and half of the spinach.
- Top with half of the cottage cheese.
- Repeat the layers: noodles, bean-pasta sauce-quinoa mixture, mushrooms, and spinach, and cottage cheese.
- Top with all of the mozzarella cheese.
- Cover and cook on Low for 5 hours, then scoop out servings. Serve with a mixed green salad.
Notes
This recipe is excerpted with permission from The Vegetarian’s Complete Quinoa Cookbook, by the Ontario Home Economics Association. Edited by Mairlyn Smith. Published by Whitecap ©2012.