Go Back
Email Link
Print
Notes
–
+
servings
Smaller
Normal
Larger
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.
Portions:
4
Share by E-mail
Share on Facebook
Print Recipe
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.
--------------------------------------------------------------------------------------------------
Course
Crockpot / Slow cooker
/
Pasta
Cuisine
Italian
Diets
Vegetarian