Saturday, April 24, 2010

Straight from the Crock

Ever since I discovered you can make lasagna in the Crock Pot I haven't looked back. It is probably one of the easiest meals you can make. Here's the one I made today. This one is made with soft tofu with seasoning, spinach, ricotta cheese mixture, sauce, and no cook, whole wheat lasagna noodles. I cooked it on high for about 2 1/2 hours and sprinkled mozzarella cheese on the top toward the last 15 minutes.

It was delicious and I have plenty of leftovers. The only tip is to spray the bottom of the pot or put sauce down first and then layer it with the noodles.


No comments:

Post a Comment