1 ½ cups chicken broth or vegetable broth (we used Swanson’s reduced-sodium chicken broth)
1 cup dried lentils, sorted and rinsed
1 ½ pounds russet potatoes, cut into ¾-inch pieces
2 cups chopped onions
3 cloves garlic, finely chopped
2 cans (14.5 oz. each) diced tomatoes, undrained (we used one diced can of tomatoes and another can of petite cut diced tomatoes with zesty jalapeños)
2 tsp. Italian seasoning
1 tsp. salt (we used kosher salt)
¼ tsp. crushed red pepper flakes (we used cayenne)
1 bag (5 or 6 oz.) fresh baby spinach leaves, chopped (we didn’t chop ours)
Shaved or shredded fresh Parmesan cheese (we shredded ours)
Take a 4- to 5-quart slow cooker out and spray the inside of it with cooking spray. Add everything to the slow cooker (stirring to mix)) except the spinach and cheese.
Put the lid on the slow cooker and let the stew cook on LOW heat for 8 to 10 hours.
After those 8 to 10 hours pass, add the spinach into the slow cooker, putting the lid back on afterwards. Allow the stew to cook for another 5 minutes or however long it takes for the spinach to get wilted. Sprinkle the cheese on each individual serving and enjoy !
Preheat your oven to 350 degrees. Take ½ cup of the mozzarella cheese and leave it off to the side for now. Take a large mixing bowl out and combine the zucchini, ricotta, Parmesan, and 1 ½ cups of mozzarella together. Take either an 11 x 7 x 1 ½ or 12 x 7 ½ x 1 ½ inch rectangular baking dish out. Spread ¾ cup of the spaghetti sauce out across the bottom of the baking dish. Place 3 noodles over the sauce. Take half of the cheese mixture and spread it evenly over the noodles, followed by ¾ cup of the spaghetti sauce, adding another 3 noodles. Add the remaining cheese mixture and another ¾ cup of sauce, followed by the last 3 noodles and finally cover those noodles with the remaining sauce.
Cover the baking dish with aluminum foil and stick it in the oven to bake for an hour or however long it takes for the noodles to get tender (1 hour’s always worked for us). Take the lasagne out, removing the foil. Sprinkle the ½ cup of mozzarella over the lasagne and leave the dish alone for 15 minutes before cutting into it and serving.
This is one of our go-to dishes when money’s getting tight at the end of the month. For the three of us, this dish last us two nights. It’s also nice because you don’t have to cook the noodles before assembling the lasagne !