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October 8, 2012

Slow Cooker (Meatless and Gluten-Free) Rice Lasagna

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Crock Pot Rice Lasagna #meatless #glutenfree #crockpot #slowcooker

Makes 6 servings

1 (26 oz) can or jar of your favorite pasta sauce (try a marinara or even an Alfredo)
1 (14.5 oz) can diced tomatoes
1 (4 oz) can mushrooms or 1 cup fresh mushrooms, sliced
2 cups fresh spinach (optional)
1 cup sliced peppers, red or green (optional) 
2 cups cottage cheese (I used low-fat)
1 egg
1 cup mozzarella cheese (I ended up using cheddar, since that was all I had but I think mozzarella would be better)
3 cups brown rice, cooked (this is a perfect recipe if you’re looking to use leftover rice…brown rice works best in the slow cooker.  White rice tends to get too mushy.)
1/4 cup grated Parmesan cheese
1.  Combine pasta sauce, tomatoes, mushrooms, spinach and peppers in one bowl.
2.  In another bowl stir together the cottage cheese, egg and mozzarella.
3.  Spray a 4-6 quart slow cooker with non-stick cooking spray.  Layer a third of the sauce, 1 1/2 cups of the rice, half of the cottage cheese mixture.  Repeat layer and top with remaining sauce.
4.  Cover and cook on HIGH 2-3 hours or LOW 4-6 hours.
5.  Sprinkle with Parmesan cheese and serve.
Review:
I’m not exactly sure why but we had a ton of leftover rice in our fridge.  I was trying to think of a really good way to get rid of it and this is what I came up with.  You can really adapt it to what your family enjoys…use a marinara or make it a cream sauce, add or subtract certain veggies–as you please.  If you want, you can even add cooked ground turkey or beef to the pasta sauce.  3 1/2 stars
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5 Comments Filed Under: All Recipes, Gluten Free, Healthy, Meatless, Slow Cooker Tagged With: crock pot recipes, recipes crock pot, All Posts, slow cooker recipes, 3 stars, 2-4 hours, 4-6 hours

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Comments

  1. Atwood-Family of FIVE says

    May 28, 2014 at 6:26 pm

    This was good! Much more rice dish than lasagna but good nonetheless. My only comment is I think you meant to add that the canned tomatoes should be drained. I did not drain it so parts of my rice dish were much more soup like.

    Reply
  2. Mangia Mama says

    December 13, 2013 at 8:06 pm

    Made this today for dinner. I made a creamy mushroom sauce to use instead of marinara. I also added a few chopped up artichoke hearts. It looks and smells delicious & I'm sure it'll taste fantastic!

    Reply
    • [email protected] says

      December 13, 2013 at 10:06 pm

      Mangia, that sounds sooo yummy! Let me know how it turns out!

      Reply
  3. Deborah says

    October 9, 2012 at 2:07 pm

    This is such a great idea!! And I seem to always have leftover rice on hand.

    Reply
  4. Nomadic Samuel says

    October 9, 2012 at 12:23 am

    That looks like a lovely way to cook lasagna. Now that I'm based in Korea I haven't had that in ages unfortunately.

    Reply

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Hi! I'm Karen

I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.
Karen
 

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