Vegetarian Lasagna from Pamela Kazmierczak
Cater to the vegetarians in your clan without breaking a sweat with this crock pot variation on and Italian classic.
Ingredients
- 2 tablespoons olive oil
- 1 pound eggplant diced
- ½ onion diced
- 2 cups mushrooms diced
- 1 cup black olives halved
- 16 ounce jar tomato sauce
- 1 package fresh lasagna sheets
- 1 cup ricotta cheese
- 2 cups mozzarella cheese
- 1 cup parmesan cheese
- 1 egg
- 1 tablespoon Italian seasoning
Instructions
- Heat the olive oil in a pan over medium heat.
- Sauté the eggplant and onion, stirring frequently, until the onion is translucent.
- Mix in the mushrooms, olives, and tomato sauce; stir until the mixture is completely heated through.
- Set aside.
- Mix ricotta, mozzarella, and parmesan cheeses in a bowl.
- Stir in the egg and Italian season.
- Cut the lasagna sheets so that they fit inside the slow cooker’s inner dish.
- Spray the inner dish with a nonstick spray.
- Add one-fourth of the vegetable and tomato mixture at the bottom and place a pasta sheet on top of it.
- Spoon one-fourth of the cheese sauce above that.
- Repeat the pattern until the slow cooker dish is filled with layers of lasagna, ending with cheese on top.
- Cook on low for five hours.
Notes / Tips / Wine Advice:
Try a soy product or other vegetables, such as bell peppers, for even more variations on this recipe.