Vegetable Lasagna
8
10 minutes
4 hours
Using The 7-Quart Slow Cooker
Slow Cookers
Slow Cookers
Ingredients
- 2 Tbsp. oil
- 1 cup sliced zucchini
- 1 cup sliced yellow summer squash
- 1/2 lb. sliced fresh mushrooms
- 1/2 cup chopped onion
- 1 jar (24 oz.) spaghetti sauce
- 1 container (15 oz.) ricotta cheese
- 1 egg
- 1 pkg. (8 oz.) shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, divided
- 8 uncooked lasagna noodles
Directions
- Heat oil in large skillet on medium heat. Add squash, mushrooms and onions, cook and stir 3-5 min. or until vegetables are tender. Stir vegetables into sauce.
- Mix ricotta together ricotta cheese, egg, mozzarella and 1/4 cup Parmesan cheese.
- To assemble, spoon 1/2 of the vegetable mixture into bottom of slow cooker. Top with half the noodles (broken to fit) and half the cheese mixture. Repeat for second layer.
- 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 lasagna is hot.
- Turn slow cooker off and let stand 10 min. Sprinkle with remaining Parmesan before serving.