Tuesday, April 29, 2014

Super-Veggie Slowcooker Lasagna - Not a recipe


This is not a recipe.

I repeat, this is not a recipe.

Because you're not an idiot.

I mean, if you were an idiot, you wouldn't be awesome enough to read my super smart, super awesome blog.

Okay stop laughing, seriously. That's just rude.

So y'all know I team up monthly with Jenn from Go Running Mama to fix good things and make them better, for our Better Good Things series. Her hubby just ran the Boston Marathon (holy shit y'all) and is obsessed with lasagna - and what Boston Marathoners want, Boston Marathoners get. So we both took traditional lasagna and better-ified it. Is that a word? Is now.

First go check out Jenn's Lasagna Rolls because that *is* a recipe and it's really awesome. Now, if you've got two kids in baseball, a blog, a social media business, and a lot of TV to watch, come back and check out my "recipe" because it's easy and lazy (This is why she's "Go Running Mama" and I'm "Sit On The Couch and watch Scandal Mama")

First, get you a bag o' these. I have a Costco membership and they make bad ass raviolis, so I grabbed those, but you do you. Get whatever type of ravioli fits your budget and lifestyle - tortellinis work here, too.


Next, grab all the bits and bobs and chunks of vegetables in your crisper - the ones that only have the ends left, the ones that aren't pretty enough to eat raw but you're probably not going to cook before they get yucky, the one you bought because you really *want* to like kale but face it, that shit is nasty. We want hardish type veggies though - no cucumbers or other wet sloppy stuff.

Chunk up those vegetables and throw them in your food processor or blender. We want about 2 cups, roughly chopped. I used broccoli, zucchini, carrots, radishes, celery and a sketchy chunk of red onion.


Once they're finely chopped, throw them in a skillet with a little olive oil and cook 'em up just a little, and season them well with salt, pepper, garlic and whatever Italian spices you like. Then you can add meat. Ground meat works well here - ground turkey or beef (I used some grass fed beef we bought whole and ground ourselves, but whatever works) - italian sausage, even breakfast sausage! You could dice up some chicken, or pick the meat off a grocery store rotisserie bird - whatever you got. Or just go vegetarian!

Okay now grab a couple jars of spaghetti sauce. Quality counts here! Don't get something you have to doctor up because we're not doing that. You'll want a couple bags of shredded cheese, too.

Spray the inside of your crockpot really well with cooking spray, then open 1 jar of sauce and pour a little onto the bottom of the crock. You want a thin but even layer. Now layer on your raviolis/tortellinis. Now add your meat/vege mixture. Now cheese. Now sauce. Keep going until the crockpot is full. Your very top layers should be a layer of sauce then a layer of cheese.


Put the lid on it and let it cook. 4 hours on high minimum, but it can go all day if you need it to - everything is cooked and it's just gonna get melty and awesome. 

In case you're all Type A, here's a shopping list: 

1 bag frozen ravioli (or tortellini)
2 jars marinara sauce
2 cups rough-chopped vegetables
1 lb meat
2 bags shredded cheese
salt, pepper, garlic, Italian spices

These are all things you can keep in the house for those days when you're leaving the house at 8 am and won't be home till 7 pm - you can make the meat/vege mixture the night before and just keep it in the fridge, and build your lasagna in the morning, OR - if you have a removable crock, you can build the whole thing, and put the insert in the fridge. Just pop the insert into the ... thingie that gets hot... and plug her in when you leave! With the "hidden" vegetables, this is a complete meal, but you can add a salad and garlic bread if you're feeling fancy. 

Give it a try and let me know what you think!