DELICIOUS SLOW COOKED VEGETARIAN LASAGNA

Hello and welcome to the Creative-Capsule ...!!!

Today I have a classic recipe of one of the most loved foods in the world. The ultimate slow cooked vegetarian lasagna. A big warm comforting hug within layers of pasta, tomato sauce, white sauce and melted gooey cheese is a perfect for winter dinners.

This is a perfect dish to take to a potluck. It freezes well, reheats well and leftovers will keep you happy for days. Today I will be cooking the lasagna in a slow cooker but you can totally make it in your oven instead if you don't happen to own a slow cooker. I love using my slow cooker as it cooks the meal while I can do something else. Cooking your food slow at low temperature, preserves the nutrients in the food making it more healthy and flavorful. 

Ingredients :

• Lasagna Sheets  ( No pre-cooking required )
• Cheese, grated
• Pasta sauce of your choice ( Italian Arrabbiata - with Cherry tomatoes and Chilli)
• Ricotta cheese
• Spinach, finely chopped
• Red onion, finely chopped
• Garlic minced
• Corn kernels, boiled
• Fresh herbs ( Parsley and Basil), finely chopped
• Salt and pepper to taste
• Oregano
• All purpose seasoning
• Olive oil

Method:

Ricotta Filling:

• Sauté finely chopped spinach and corn in a teaspoon of olive oil. Season it generously with salt, pepper and oregano.

• Now add ricotta cheese and mix thoroughly. Cool the filling lightly and keep aside. Alternatively you can also make the filling with mushroom, capsicum and ricotta.

Red Sauce:

• In another pan, add olive oil and  sauté finely chopped onions, minced garlic and  and fresh herbs. 

• Once the onions are translucent add pasta sauce to the pan and season with the all purpose seasoning. Adjust salt to taste. Add about 1/2 cup of water to water down the sauce just a little bit. Bring the sauce to boil and keep aside.

Assembling the Lasagna:

• Grease the slow cooker pan with olive oil and start arranging the lasagna in layers.
• You would want to break the lasagna sheets into pieces so as to fit the pot.
• First add a spoonful of red sauce at the bottom, then roughly arrange the lasagna sheets. On top add a scoop of the ricotta filling and spread evenly. Now sprinkle grated cheese ad cover with another layer of lasagna sheet. 

• Repeat the process one more time so you have two layers of ricotta filling. Finally on top, add a generous portion of cheese  and sprinkle some all purpose seasoning. If you end up with some extra red sauce like me, then you can refrigerate it and use it later to make pasta or spaghetti. 

Cooking the Lasagna:

• Cover the lid of the slow cooker and cook on high for about 1.5 to 2 hours. This is the time you can go and do your laundry or just watch some Netflix.

• I checked after 1 Hour 40 Minutes and my lasagna was absolutely ready.

• Carefully slice and serve the lasagna with the help of a big spatula. Look how delicious that looks!

Alternatively, if you are cooking in the oven then assemble the lasagna in a oven proof dish and cover it with a kitchen foil. Preheat the oven to 160 degree fan forced and cook the lasagna covered for about 40 minutes. After, remove the foil and cook for another 10 minutes. The cooking times may vary depending upon the type of pasta so always refer the pasta box for exact cooking instructions.

Making a lasagna isn't as complicated as it sounds. If you follow the above steps, I am sure you will be surprised with the end result. If this slow cooked vegetarian lasagna seem tempting to you than give it a try this weekend. Also don't forget to share this post with your foodie friends. Thanks a lot and Happy Cooking !!!