Healthy Vegetarian Lasagna In Ninja Foodi

Here is how to make a heart healthy lasagna vegetarian style recipe. This lasgna was made in a Ninja Foodi on slow cooker.

I made it in the Ninja Foodi, but as you may already know the Foodi is one of many amazing machines in one. You can read the full review on it here. This recipe will work in any slow cooker.

This recipe was a hit with the family. I love having a new meal for the kids because we make a game out of it. I ask them to guess the secret ingredient. Read on for the directions and final tips and fails.

FOR MORE NINJA FOODI RECIPES CHECK OUT THE ONES BELOW:

INGREDIENTS:

1 Tbs. Olive Oil
1 medium onion chopped
2 cloves Garlic finely chopped
1 package of mushrooms or 1 can of mushrooms
9 oz. of Frozen Chopped Spinach, thawed, squeezed to drain.
1 Container Cottage Cheese ( of you can use Ricotta)
1 jar of Alfredo pasta Sauce 15 oz.
1 egg
1/2 cup of shredded Italian Blend cheese or Mozzarella
1/2 tsp. salt

PUMPKIN FILLING:

1 can pumpkin- not pie mix
1 jar Alfredo Sauce 15 oz.
2 Tbs. Fresh Sage or I did about a 1/2 tsp dried

Noodles & Cheese

9 uncooked lasagna noodles

1/2 cup Shredded Italian Blend Cheese or Mozzarella

How to Make Healthy Lasagna Vegetarian Style

I sprayed the ninja pot with Avocado cooking spray. Use any spray you like.

If you haven’t started using fresh garlic it makes a BIG difference in the taste. I hated chopping it, so I grabbed this KitchenAid chopper.

I turned my Ninja Foodi to sear/sautee and added in my onions and cooked until translucent. Add in your garlic at the end with the mushrooms.

I used canned mushrooms because I got a deal at BJs, so I add those in for a few minutes, in the end, they won’t get a nice color. Fresh is always best, but I also go for the best deal at the time.

While that is cooking mix in a bowl the remaining cottage cheese filling ingredients and stir into your onion mix.

You can certaintly use ricotta it has a richer taste I think, but my kids love cottage cheese and I love the price.

In a new bowl mix pumpkin filling ingredients.

This is when I started thawing my spinach. I always keep a big frozen bag of this in the freezer. I find the best deal at wholesale clubs.

I love using our backyard chicken eggs. I scored a deal on Bertolli Alfredo sauce at yes, BJs. Otherwise I google search a way to make my own instead of buying it. This alfredo sauce was only $0.66 a jar! Can’t beat that!

In your slow cooker spread about 1/3 of the pumpkin filling ( 1 cupish). Break 3 noodles to fit over the pumpkin. Basically you want the noodles to fit going across.

Top with 1/3 of the cottage cheese filling. Repeat layers two more times. Top with 1/2 cup of your cheese blend. We already had Mozzarella cheese from BJs.

Cover and cook on low heat setting for 5-7 hours. Or until a thermometer inserted in center reads 165°F. Let it cool for about 20 minutes when it is done cooking.

MY FAILS

Finally, I didn’t have a fail with this one. I loved it and we made a fun family game out of it. Whenever I have something new for the kids to eat I tell them there is a secret ingredient in it. For awhile we loved watching kids cooking shows and it really helped the girls try new foods.

Pumpkin in this was a great secret ingredient. They had to eat several bites before our five year old guessed pumpkin.

The pumpkin taste isn’t too noticeable especially with all the cheese. I love having a non meat meal a few times a week. Easy on the budget and healthy too!

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