Slow-Cooked Vegetarian Lasagna
This vegetarian lasagna is a flavor-packed, slow-cooked delight with layers of eggplant, mushrooms, olives, and ricotta cheese. Perfect for an effortless Italian-inspired meal!
Equipment
- Mixing bowls
- spoon
Ingrediënten
- 2 tablespoons olive oil
- 1 pound eggplant diced
- ½ onion diced
- 2 cups mushrooms diced
- 1 cup black olives halved
- 1 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
Instructies
Sauté the Vegetables:
- Heat olive oil in a skillet over medium heat.
- Add eggplant and onion and sauté until the onion turns translucent.
Add More Ingredients:
- Stir in the mushrooms, olives, and tomato sauce.
- Cook until heated through.
- Remove from heat and set aside.
Prepare the Cheese Mixture:
- In a bowl, mix ricotta, mozzarella, and Parmesan cheese.
- Stir in the egg and Italian seasoning.
Layer the Lasagna:
- Cut the lasagna sheets to fit inside your slow cooker’s inner dish.
- Spray the inner dish with nonstick spray.
- Spread one-fourth of the vegetable and tomato mixture on the bottom.
- Place a pasta sheet on top.
- Add one-fourth of the cheese mixture over the pasta.
- Repeat until all the ingredients are layered, ending with cheese on top.
Cook:
- Cover and cook on low for 5 hours until the lasagna is tender and bubbly.
Serve Hot:
- Let it rest for a few minutes before slicing and serving.
Notes / Tips / Wine Advice:
Serving Tip:
For extra flavor and texture, try adding bell peppers, zucchini, or spinach. Pair this dish with garlic bread and a green salad for a complete meal.
Wine Advice:
Pair this vegetarian lasagna with a medium-bodied red wine, such as Chianti or Sangiovese, for a classic Italian experience.
Nutritional Information
Calories: 480 kcal | Carbohydrates: 45 g | Protein: 28 g | Fat: 22 g | Fiber: 6 g | Sugar: 9 g | Salt: 1.8 g
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