|An easy meatless one-pot lasagna with loads of pesto and mushrooms|
Have you guys seen these new casserole crockpots? They are pretty sweet. They have an insert that’s like a 9×13 pan. It’s perfect for lasagna, casseroles and desserts (like apple crisp)! The cool thing about it is that the insert is oven-safe. So, if needs be, you can bake your meal in the oven and then just keep it warm in the crock. This would be perfect for potluck parties. Or, conversely, you can cook your food in the crockpot and then brown up the top or melt cheese in the oven. Hooray! I’m so excited about it.
I decided to break in my new casserole crock by making a delicious meatless lasagna that was loaded up with pesto and mushrooms (2 of my favorite foods). Whenever I make lasagna in the slow cooker I always use whole wheat lasagna noodles. They are healthier and hold up much better than plain, white noodles. The best thing about slow cooker lasagna is that you don’t need to pre-cook the noodles. They get perfectly done with all the moisture inside the slow cooker. I used cottage cheese in my version of this dish, but if you prefer ricotta then you can easily substitute that. In addition, I used a tomato-based pasta sauce but I think using an alfredo sauce would be amazing with the pesto and mushrooms.