1 Tbsp. vegetable oil
1 zucchini, sliced
1 yellow squash, sliced
4 oz. fresh mushrooms, sliced
1 garlic clove, minced
1 jar (24 oz.) marinara sauce
1 cup water
Switch the Black+Decker Multicooker On. With the cooking pot in place, turn
the function knob to Sear/Sauté. Preheat for 5 to 10 minutes. Then place oil in
cooking pot. Add squash and mushrooms, sauté 3–5 min. or until tender. Remove
vegetables from cooking pot, mix with marinara sauce and water. Set aside. Turn
Mix Ricotta, 1 ½ cups mozzarella ¼ cup Parmesan and egg in medium bowl.
To assemble lasagna, spoon 1/3 of the vegetable mixture into the bottom of the
cooking pot. Top with 4 lasagna noodles, ½ the cheese mixture and 1/3 of the
vegetables. Repeat for second layer.
Cover and turn function knob to the slow cooker setting of Low. Cook, 4–6 hours
or until liquid is absorbed.
Sprinkle with remaining cheeses and let stand, covered 10 min. before serving.
LOADED POTATO SOUP
Servings: 6 to 8
1 (30oz.) bag of frozen diced hash
1 (32 oz.) carton chicken broth
1 can (10 oz.) cream of chicken soup
Place potatoes in the cooking pot. Stir together chicken broth, cream of
chicken soup and half of the bacon bits; add pot to Multicooker cooking base.
Cook on Low setting, 7–8 hours or until potatoes are tender.
Add cream cheese to soup. Cook an additional hour, stirring occasionally to
melt cream cheese.
Ladle soup into bowls; top with shredded cheese and additional bacon bits.
1 container (15 oz.) Ricotta cheese
1 (8 oz.) package shredded
mozzarella cheese, divided
½ cup grated Parmesan cheese,
8 uncooked lasagna noodles
1 pkg. (8 oz.) cream cheese, cubed
1 pkg. (3 0z.) bacon bits
1 cup shredded cheddar cheese
Salt and pepper to taste