Give a cheer for the slow cooker! This recipe is great for those hectic days when you are driving one child to hockey practice and the other to a music lesson. Leftovers are fabulous the next day; it’s a great big pot of love. This recipe by Linda Reasbeck, PHEc and other fabulous vegetarian dishes can be found in the new Vegetarian’s Complete Quinoa Cookbook (Whitecap Books).
NOTE: Catelli’s Healthy Harvest line features whole-grain lasagna noodles. Be sure to choose a pasta sauce that lists tomatoes as the first ingredient.
1 can (19 oz/540 mL) mixed beans, well rinsed and drained
2 2/3 cups (650 mL) pasta sauce
2/3 cup (160 mL) canned diced tomatoes
3/4 cup (185 mL) quinoa, rinsed and drained
2 tsp (10 mL) Italian seasoning
1 tsp (5mL) dried oregano leaves
8 uncooked lasagna noodles, preferably 100% whole grain
1 cup (250 mL) sliced white or cremini mushrooms
2 cups (500 mL) cooked chopped spinach leaves, well drained (or 10 oz/300 g frozen chopped spinach, thawed and well drained)
2 cups (500 mL) fat-free cottage cheese
2 cups (500 mL) grated mozzarella cheese
Method:
Grease a 6quart (6 L) slow cooker with canola oil.
In a medium bowl, combine the mixed beans, pasta sauce, diced tomatoes, quinoa (yes, it’s uncooked!), Italian seasoning and oregano. Mix well and set aside.
Place one layer of noodles on the bottom of the slow cooker, breaking to fit.
Top with half of the bean–pasta sauce–quinoa mixture.
Top with half of the mushrooms, and half of the spinach.
Top with half of the cottage cheese.
Repeat the layers: noodles, bean–pasta sauce–quinoa mixture, mushrooms and spinach, cottage cheese.
Top with all of the mozzarella cheese.
Cover and cook on Low for 5 hours. (See photo 6.)
To serve:
Let sit for 5 minutes, then scoop out servings. Serve with a mixed green salad.
Makes 10 servings
One serving = 1/10 of the lasagna
Nutrition per serving
322 calories, 17 mg cholesterol, 7 g fibre, 3 g saturated fat, 47 g carbohydrates, 22 g protein, 6 g total fat, 579 mg sodium, 7 g sugars
Excellent source of folate, vitamin D and iron.
It’s been a rough week. My son is having a hard time with self-esteem and handling stress. He is lashing out and struggling and as his mother, I feel my heart breaking piece by piece.
I am honoured to be part of a new program with Right To Play called Level The Field. The organization operates to create a healthier and safer world through the power of sport and play to help create a level field and equal opportunities for children everywhere. Teamwork, cooperation and respect are explored in fun ways and community leaders act as coaches to change behaviours. Right To Play’s innovative methodology is grounded in a deep understanding of social learning theory and child development needs. Through sport and activities adapted from local traditional games, mental, physical and psycho-social well-being of the children improve. (And I have a hunch that the parents feel pretty good as they watch their children play and laugh.)
Liberia is one of the poorest countries in the world with one of the highest incidences of malnutrition, infectious disease and other global health concerns. 85% of people live below the world poverty line*. A massive civil war between 1989-2003 not only modeled violent combat for the children, but it created a lack of trust in people from other communities. After Right To Play started working with local communities in Liberia in 2008, there are more organized sports and activities and people from various communities play together. Children are less likely to reach for weapons and fists to settle conflicts. And 183 local leaders and supervisors have been trained as positive role models. People with disabilities are now included in play, and girls and boys are now playing together more often, in a country with a high incidence of sexual violence and a history of gender inequality.
*Source: Charitywater.org
