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SLOW COOKER VEGETABLE LASAGNA
Serves 8
No need to cook the noodles for this recipe. The noodles become tender when slow cooked in
the sauce.
Ingredients:
2 Tbsp. oil
1 cup sliced zucchini
1 cup sliced yellow summer squash
250 g sliced fresh mushrooms
½ cup chopped onion
1 Jar/ Bottle spaghetti sauce
470g ricotta cheese
1 egg
250g shredded mozzarella cheese
½ cup grated Parmesan cheese, divided
8 uncooked lasagna noodles
Method:
1.
Heat oil in large skillet on medium heat. Add squash, mushrooms and onions, cook and stir
3-5 min. or until vegetables are tender.
2.
Stir vegetables into sauce.
3.
Mix ricotta together ricotta cheese, egg, mozzarella and ¼ cup Parmesan cheese.
4.
To assemble, spoon ½ of the vegetable mixture into bottom of slow cooker.
5.
Top with half the noodles (broken to fit) and half the cheese mixture. Repeat for second
layer.
6.
Cover slow cooker with lid and cook on HIGH for 2 to 3 hours or LOW setting 4 to 5 hours
or until liquid is absorbed and lasagne is hot.
7.
Turn slow cooker off and let stand 10 min. Sprinkle with remaining Parmesan before
serving.
7
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