Come home to a delicious smell in the air promising you lasagna—the ultimate comfort food. Yes, you can eat it without exploding your waistline! We took all the great flavors of Lazy Lasagna, one of the biggest hits in Trim Healthy Mama Cookbook, and tweaked it for the crockpot. With much trial and error, we found out spinach doesn’t work so well cooking all day in a crockpot as a noodle layer but zucchini slices do! This recipe is found in the “Sanity-Saving Crockpot & Electric Pressure Cooker Meals” section of Trim Healthy Table Cookbook, page 86. This recipe is a family-serve recipe that feeds 6 to 8 people.
Save Your Waistline Crockpot Lasagna
Description
Come home to a delicious smell in the air promising you lasagna—the ultimate comfort food. Yes, you can eat it without exploding your waistline! We took all the great flavors of Lazy Lasagna, one of the biggest hits in Trim Healthy Mama Cookbook, and tweaked it for the crockpot. With much trial and error, we found out spinach doesn’t work so well cooking all day in a crockpot as a noodle layer but zucchini slices do! This recipe is found in the "Sanity-Saving Crockpot & Electric Pressure Cooker Meals" section of Trim Healthy Table Cookbook, page 86. This recipe is a family-serve recipe that feeds 6 to 8 people.
Ingredients
Instructions
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Coat a crockpot with coconut oil spray.
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Brown the meat in a large skillet, then drain off any excess fat. Add the pizza sauce, garlic powder, parsley, oregano, salt, pepper flakes, and stevia powder (if using) to the meat (or combine prepped browned meat with the above listed ingredients in a bowl).
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Put the eggs, cottage cheese, and cream cheese into a food processor or blender and process until smooth.
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Layer half the meat sauce in the bottom of the crockpot. Top with half the cottage cheese mixture, then layer on half of the sliced zucchini. Follow with half the mozzarella. Repeat layers, ending with mozzarella, then the Parmesan on top.
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Cover and cook on low for 5 to 6 hours. Turn off the crockpot and allow the lasagna to settle for 1 hour before cutting it into pieces and serving.
Note
Recipe Notes
From page 86 of Trim Healthy Table:
"Just an FYI, slow-cooking lasagna does create more liquid. Just make sure you let your lasagna rest after cooking for about an hour before eating, and it won’t be soupy. The liquid will stay at the bottom so your lasagna can set properly and you can cut pieces to serve."
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TIME-SAVING TIP:
It is a great idea to take one day every week (or perhaps every month) where you brown up a lot of ground meat, then freeze it for quick prep meals. For this recipe, take your cooked meat out the day before to thaw in the refrigerator so that in the morning you can mix it with the sauce and seasonings right in the crockpot! No extra pans to wash!
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ELECTRIC PRESSURE COOKER DIRECTIONS: Prepare the recipe according to the directions for the crockpot, except add ½ cup water or chicken broth to avoid possible scorching. Leave off the last layer of mozzarella and the Parmesan. Seal and cook on high pressure for 7 minutes. Use quick pressure release.
NOTE: This recipe was created and tested using a 6-quart Instant Pot. If you are using a different brand or different size electric pressure cooker, consider modifying the recipe as your results may vary from ours. Example: If you are using an 8-quart, consider adding more liquid as the larger circumference often needs more liquid to come to pressure.
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Complimentary Recipes:
Fifteen Minute Focaccia Bread
WWBB Garlic Bread
