Slow Cooker Vegetarian No-Noodle Lasagna 1 large eggplant
3 yellow squash 26 ounces prepared pasta sauce -- (1 jar) 12 ounce ricotta cheese -- (1 container) 1 pound sliced mushrooms 10 ounces baby spinach leaves -- (1 bag) 8 slices mozzarella cheese 2 cups shredded Italian cheese mix 2 tablespoons warm water Use a 6 quart slow cooker. Cut the eggplant and squash lengthwise in long slices about 1/4-inch thick; no need to peel. These are going to be your noodles. Set aside. Pour 1/4 cup of the pasta sauce into the bottom of your stoneware. Layer in a few pieces of eggplant and squash. Smear some ricotta cheese on top. Add a handful of mushrooms and baby spinach, and a few slices of mozzarella cheese. Pour in some more pasta sauce. Continue layering food until your slow cooker is full and you have run out of ingredients. Top with the rest of the pasta sauce and the shredded cheese. Put the water into the empty pasta sauce jar, cover, and shake. Pour the remaining sauce on top of everything. Cover and cook on LOW for 5 to 8 hours. The lasagna is done when the vegetables have reached their desired tenderness and the cheese has melted. Serve with garlic bread sticks, yum! Source: "Make it Fast, Cook it Slow by Stephanie O'Dea, 2009." S(Formatted by Chupa Babi): "Jan 2010" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1576 Calories; 112g Fat (63.3% calories from fat); 104g Protein; 42g Carbohydrate; 7g Dietary Fiber; 403mg Cholesterol; 2033mg Sodium. Exchanges: 1/2 Grain(Starch); 14 Lean Meat; 2 1/2 Vegetable; 14 Fat. NOTES : Cooker: 6 quart Time: LOW for 5 to 8 hours _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
