Spinach Lasagna

Name: Spinach Lasagna
Ingredients: 1 medium onion, quartered; 1 cup fresh basil leaves; 1 Tbs. dried oregano; 2 cloves garlic, peeled, plus 1 clove minced (1 tsp.), divided; 1 8-oz. pkg. tempeh, cut into chunks; 1 28-oz. can chopped fire-roasted tomatoes; 2 Tbs. olive oil, plus more for oiling slow cooker; 1 tsp. salt; 1/2 tsp. ground black pepper; 2 10-oz. pkgs. frozen spinach, thawed and drained; 8 oven-ready lasagna noodles; 1 16-oz. jar roasted red peppers, rinsed and drained; 1 16-oz. container low-fat ricotta cheese, divided; 1 cup grated Swiss cheese, divided

14 ingredients

14 steps

Ingredients

1 medium onion, quartered
1 cup fresh basil leaves
1 Tbs. dried oregano
2 cloves garlic, peeled, plus 1 clove minced (1 tsp.), divided
1 8-oz. pkg. tempeh, cut into chunks
1 28-oz. can chopped fire-roasted tomatoes
2 Tbs. olive oil, plus more for oiling slow cooker
1 tsp. salt
1/2 tsp. ground black pepper
2 10-oz. pkgs. frozen spinach, thawed and drained
8 oven-ready lasagna noodles
1 16-oz. jar roasted red peppers, rinsed and drained
1 16-oz. container low-fat ricotta cheese, divided
1 cup grated Swiss cheese, divided

Directions

1

Place onion, basil, oregano, and 2 whole garlic cloves in food processor; pulse 6 times, or until onion and garlic are chopped.
2

Add tempeh, and pulse until tempeh is ground.
3

Add tomatoes, oil, salt, and pepper; pulse until chunky sauce forms.
4

Combine spinach and minced garlic in bowl, and season with salt and pepper.
5

Coat bottom and sides of 4-quart slow cooker with oil.
6

Spread 1 cup tomato sauce over bottom, and cover with layer of lasagna noodles, breaking them in pieces to fit around edges.
7

Spread 3/4 cup spinach mixture over top.
8

Place 1 layer roasted red peppers over spinach, and top with 3/4 cup ricotta.
9

Spread 1 cup tomato sauce over ricotta.
10

Sprinkle with 1/3 cup Swiss cheese.
11

Repeat, layering noodles, spinach, peppers, ricotta, Swiss cheese, and tomato sauce.
12

Top with 1 more layer noodles and remaining spinach, tomato sauce, ricotta, and Swiss cheese.
13

Cook 4 hours on high or 6 hours on low.
14

Let stand uncovered 10 minutes before serving.