Crock-Pot Dinner for One (With Leftovers)

Since I’m cooking for myself and myself alone, here’s one of my favorite Crock-Pot recipes that I make all the time.

Ingredients

1 medium zucchini, sliced thin

1 bunch fresh spinach, chopped

1 medium eggplant, sliced thin

1 clove of garlic, chopped

3 basil leaves chopped

1 package lasagna noodles (organic brown rice pasta)

1 package grated mozzarella cheese (goat, rice, almond, or tapioca cheese)

1 jar (25 oz.) tomato-basil marinara sauce, seasoned to taste

2 tbsp olive oil

Instructions

1.  Warm up your slow cooker.

2.  While chopping your ingredients, drop the olive oil in the pot.

3.  Add half of the sliced onion and garlic.

4.  Break uncooked lasagna noodle strips and cover the bottom of the pot with them.

5.  Add a layer of sliced eggplant, red peppers, basil, and spinach.

6.  Add sliced cheese.

7.  Cover with half of the tomato sauce and seasoning.

8.  Add another layer of lasagna noodle strips.

9.  Add cheese, sliced zucchini, and the remaining chopped onion.

10.  Cover with more sauce and seasoning.

11.   Cook for about 2 or 2¹/₂ hours.