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Vegetarian Lasagna

4 small or 2 large zucchini squash
1 onion
garlic
1 green bell pepper
1 cup fresh or 1/2 cup dry parsley
4 cups cubed potatoes
1 28 oz can tomato puree
1 small can tomato sauce
salt and pepper to taste
oregano, basil, or Italian/pizza seasonings to taste
olive oil
1, 12 oz. bag of UNCOOKED mini-lasagna noodles
mozzarella cheese


Boil potatoes or cook in microwave until done. Chop up zucchini, peppers, onion, and garlic well. Cook with about 1 tablespoon olive oil over medium heat until vegetables done. Add cooked cubed potatoes and parsley. Salt and pepper to taste.

Spray slow cooker with Pam cooking spray.

Put 1/2 vegetable mixture in bottom of slow cooker, add 1/2 package of uncooked noodles, 1/2 of the cheese, then rest of vegetables, noodles and cheese.

Mix tomato puree and sauce together with seasonings and about 1 teaspoon olive oil.

Using the end of your spoon or a knife, make openings in the casserole around edges of pot, to allow sauce and liquid to go down to the bottom. Pour sauce over the top.

Cook on high for 1 hour then low for 6 hours, or on low for 8 hours.

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