Friday, 24 June 2016

Slow Cooker Veggie Lasagna

Its time to share anther yummy winter recipe with everyone....


1 large egg 
450g  Ricotta Cheese
1 large package baby spinach, coarsely chopped 
3 large or 4 small portobello mushroom caps, gills removed halved and thinly sliced 
1 small zucchini, quartered lengthwise and thinly sliced 
1  can tomato onion mix
1  can diced tomatoes 
3 cloves of garlic, minced 
Pinch of salt and pepper
A box of lasagna sheets, uncooked 
3 cups shredded part-skim mozzarella, divided

-   Combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl. 

-   Combine crushed and diced tomatoes and their juice, garlic and salt/ pepper  in a medium bowl. 

-    Spread 1 1/2 cups of the tomato mixture in the slow  cooker. 

-   Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible. 

-   Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down, then spoon on 1 1/2 cups sauce and sprinkle with 1 cup mozzarella. Repeat the layering one more time, starting with noodles. 

-   Top with a third layer of noodles. Evenly spread the remaining tomato sauce over the noodles. Set aside the remaining 1 cup mozzarella in the refrigerator. 

-   Put the lid on the slow cooker and cook on High for 2 hours or on Low for 4 hours. 

-   Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10 minutes to melt the cheese.

Enjoy =) 

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