Sunday, March 10, 2013

Crockpot Vegetable Lasagna.

I've made vegetable lasagna in the oven before many times. I just started making it in the crock pot last year. My recipe is loosely based on this awesome recipe.

Ingredients:
  • Oven Ready Lasagna Noodles *(make sure the box says 'Oven Ready' noodles, these are noodles that are already slightly pre-cooked so you don't have to boil them).
  • 1 jar of Tomato Sauce (I use Prego)
  • Ricotta Cheese
  • Shredded Mozzarella Cheese
  • Spinach (Fresh or Frozen)
  • 2 medium onions or 1 large onion
  • 2 Yellow Squash
  • 2 Zucchini
  • Mushrooms (Fresh or Canned) 
Spices:
Note: You can use whatever veggies you like. Sometimes I add Eggplant, you can add carrots, etc. (My husband isn't fond of carrots).

Directions:

I season my Ricotta cheese with the above spices. (I don't really measure, it's just to taste). Then I put a little tomato sauce in the bottom of the crock pot. Break your lasagna noodles to fit your crock pot, (it won't be perfect). Then some ricotta cheese, a little sauce and a layer of all your chopped vegetables in whatever order you choose. Then more sauce, ricotta cheese, sprinkle a little mozzarella cheese, then noodles again. Repeat until you reach the top. Noodles, sauce & the rest of the mozzarella cheese should cover the very top. Cook for 6-7 hours on low. Enjoy!

Note: This will be more like a lasagna casserole, that you can serve in a bowl. The noodles won't come out in perfect slices, but it still tastes amazing!

P.S. Someone buy me this Damask Crockpot, lol!


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