Slow cooker vegetable lasagna
This was so, so tasty. And, as with almost everything for the slow cooker, really easy.
One warning, though -- it's not pretty when it comes out of the slow cooker, just because everything has been in there cooking together. But it tastes great, and I didn't really care that it wasn't pretty.
Plus, vegetarian! I'm always happy when I can get Ernie and Gaby to eat a meal with no meat.
Also, I made this in my really big slow cooker (6 qt., maybe?) and it filled the whole thing. You might want to scale it down a little bit if you've got a smaller slow cooker.
From the slow cooker genius, of course.
1 26 oz jar of your favorite pasta sauce
1 small container of ricotta cheese (I recycled the plastic already. 10 oz? 12 oz?)
8 slices of mozzarella cheese
2 cups shredded Italian cheese mix
1 large eggplant
3 summer squash
1 pound of slices mushrooms
bag of baby spinach
2 Tbsp. warm water
Wash all of the vegetables. Slice the squash and the eggplant in long, slices, about 1/4 inch thick. These are going to be your noodles! I did not peel the squash or the eggplant. In the bottom of your slow cooker, pour about 1/4 cup of pasta sauce. Layer in a few pieces of squash and eggplant. Smear some ricotta cheese on top. Add a handful of baby spinach and mushrooms, and a few slices of mozzarella cheese. Pour in some more pasta sauce. Continue layering the ingredients until your crockpot is full, and you have run out of ingredients. Top with the end of the pasta sauce and the shredded cheese. Put 2 tablespoons of warm water into the empty pasta sauce jar, cover, and shake. Pour the remaining sauce on top of everything.
Cover your crockpot and cook on low for 5-8 hours (I did 3 hours on high, 1 on low). This is done when the vegetables have reached their desired tenderness and the cheese is melty.
One warning, though -- it's not pretty when it comes out of the slow cooker, just because everything has been in there cooking together. But it tastes great, and I didn't really care that it wasn't pretty.
Plus, vegetarian! I'm always happy when I can get Ernie and Gaby to eat a meal with no meat.
Also, I made this in my really big slow cooker (6 qt., maybe?) and it filled the whole thing. You might want to scale it down a little bit if you've got a smaller slow cooker.
From the slow cooker genius, of course.
1 26 oz jar of your favorite pasta sauce
1 small container of ricotta cheese (I recycled the plastic already. 10 oz? 12 oz?)
8 slices of mozzarella cheese
2 cups shredded Italian cheese mix
1 large eggplant
3 summer squash
1 pound of slices mushrooms
bag of baby spinach
2 Tbsp. warm water
Wash all of the vegetables. Slice the squash and the eggplant in long, slices, about 1/4 inch thick. These are going to be your noodles! I did not peel the squash or the eggplant. In the bottom of your slow cooker, pour about 1/4 cup of pasta sauce. Layer in a few pieces of squash and eggplant. Smear some ricotta cheese on top. Add a handful of baby spinach and mushrooms, and a few slices of mozzarella cheese. Pour in some more pasta sauce. Continue layering the ingredients until your crockpot is full, and you have run out of ingredients. Top with the end of the pasta sauce and the shredded cheese. Put 2 tablespoons of warm water into the empty pasta sauce jar, cover, and shake. Pour the remaining sauce on top of everything.
Cover your crockpot and cook on low for 5-8 hours (I did 3 hours on high, 1 on low). This is done when the vegetables have reached their desired tenderness and the cheese is melty.
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