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Luscious Vegetarian Lasagna
1 can (14 1/2 oz. ) tomatoes, undrained
1 can (12 oz. ) Tomato Sauce
1 tsp. dried basil leaves, crushed
1 tsp. dried oregano leaves, crushed
Dash Black Pepper
1 large onion chopped
1 1/2 minced garlic
2 tbsp olive oil
2 small zucchini
8 ounce mushrooms sliced
1 large Carrot
1 Green Pepper, chopped
1 cup (4 oz. ) shredded mozzarella cheese
2 cups cottage cheese
1 cup grated Parmesan or Romano Cheese
8 oz. lasagna noodles, cooked, rinsed and drained
Mix together everything except last 4 ingredients (cheeses) in a bowl. In another bowl mix together the remaining ingredients (cheeses). Spray slow cooker with Pam or coat with oil. Put a small amount of vegetable sauce in bottom of slow cooker (just enough to lightly cover). Put a double layer of noodles on next, breaking to fit. Put half of the cheese mixture on top of noodles. Put half of the vegetable mixer on top of cheese. Repeat noodles, cheese, and vegetables. Cover and cook for 6 - 8 hours on low.
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