Pork Medallions with Dijon Sauce
Pork tenderloin is sliced into medallions and quickly seared, then topped with a creamy Dijon mustard sauce. It’s elegant yet easy—great for both weeknights and entertaining.
Read MoreSlow Cooker Vegetable Lasagna
Drescription
This vegetarian lasagna couldn't be easier, thanks to jarred pasta sauce and no-boil lasagna noodles. Prep it in the morning and let your crock pot do the work.
Ingredients
- 1 large red bell pepper, chopped
- 4 ounces cremini mushrooms (about 3 large), chopped
- 2 cups packed baby spinach, coarsely chopped
- 1 (24 ounce) jar low-sodium red pasta sauce, any flavor
- 1 (15 ounce) can no-sodium-added diced tomatoes, undrained
- 15 ounces part-skim ricotta cheese
- ¾ cup freshly grated parmesan cheese, divided
- 8 ounces oven-ready lasagna noodles (about 9 total)
- 2 cups shredded part-skim mozzarella cheese
- ¼ cup chopped fresh basil
Directions
- Combine bell pepper, mushrooms, and spinach in a medium bowl. Combine pasta sauce, tomatoes, ricotta, and 1/2 cup Parmesan in a large bowl.
- Spread 1 cup of the sauce mixture in a 6-qt. slow cooker. Place 3 noodles over the sauce, breaking them as needed to fit in one layer. Spread another 1 cup sauce over the pasta. Layer on one-third of the vegetable mixture, 3 more noodles, and 1 cup sauce. Sprinkle with 1/2 cup mozzarella. Continue layering one-third of the vegetables, 1 cup sauce, 1/2 cup mozzarella, and the remaining noodles. Top with a final layer of the remaining vegetables, the remaining sauce, and the remaining 1 cup mozzarella.
- Cover and cook on Low for 5 hours.
- Turn off and unplug the slow cooker. Let the lasagna stand, covered, for 1 hour (see Tip). Serve topped with the remaining 1/4 cup Parmesan and basil.
