Today I have a little treat for you guys! Recently, one of my new blog friends offered to write a guest post for my blog! I love introducing you guys to new blogs, so I happily accepted. To make it a little more interesting, I challenged this meat-eater to make a vegetarian recipe…to step outside her comfort zone in the kitchen and see what happened!
Below is the result. I’d call it a success! Check out the recipe and then go check out her amazing blog!
Hi Lean Green Bean readers! My name is is Miriam and I am one of the writers of Bellaspire, a healthy living blog that focuses on aspiring for beauty in all aspects of life. I am so excited to be guest posting today and have a delicious recipe to share! Lindsay put me to the challenge to come up with a great vegetarian recipe, which certainly forced me to step outside my comfort zone. Boy am I glad that I did!!
I wanted to create a recipe that was simple and easy to prepare. Since I knew I wasn’t using meat, I wanted to use another protein source to balance out my macronutrient ratios. I decided on a veggie lasagna using cottage cheese in place of the standard ricotta. I went to the grocery store and stocked up on a medley of veggies along with typical lasagna staples.
I layered everything into the slow cooker and let the magic happen. Although this was vegetarian, my tastebuds were entirely fooled and the results were a cheesy savory heaven!
It was nearly 80 degrees in North Carolina today so naturally dinner was enjoyed outdoors. After dinner I enjoyed catching up on my Google Reader and checking in with my new Blends. As a new blogger I am so excited to network with so many individuals with similar interests! I am endlessly inspired and motivated by blogs like Lindsay’s. Health, happiness, and friendship are truly beautiful things !
- 1 eggplant, sliced into ½ inch slices lengthwise
- 8-oz sliced mushrooms
- 1 5-oz container baby spinach leaves
- 29-oz cans tomato sauce
- 1 cup water
- 6-oz can tomato paste
- 1 tsp salt
- 1/4 tsp pepper
- 1 tsp oregano
- 1 tsp fennel seed
- 1 tsp garlic powder
- 1 tsp basil
- 4-oz uncooked lasagna
- 4 cups (16-oz) shredded mozzarella
- 2 cups small curd cottage cheese
- ½ cup grated Parmesan cheese
In a medium bowl combine sauce, water, paste, salt, pepper, oregano, fennel, garlic powder, and basil. Mix well.
Spread 1/4 of the sauce in an ungreased slow cooker.
Arrange 1/3 of the noodles over sauce (you may need to break noodles to fit size of the slow cooker).
Combine cheeses and spoon 1/3 over the noodles.
Layer 1/2 of the eggplant, mushrooms, and spinach over cheese mixture.
Repeate layers once.
Layer 1/4 of the sauce, remaining noodles, and then remaining cheese. Top with remaining sauce.
Cover and cook on low for 5-8 hours until vegetables reach desired consistency.
Now it’s your turn! Tell us…what’s your favorite vegetarian crockpot recipe??