Guest guest Posted July 25, 2005 Report Share Posted July 25, 2005 received and adapted from the slowcooking list. SLOW COOK VEGETABLE LASAGNE 2 tbsps olive oil 1 small yellow onion, minced 1 large zucchini, shredded 8 ozs white muchrooms, sliced 2 garlic cloves, minced 1/2 tsp dried basil 1/2 tsp dried oregano salt and freshly ground black pepper 1 roasted red bell pepper, chopped 1 lb firm tofu, drained 1 lb soft tofu, drained 1/3 cup soy parmesan 1/4 cup minced fresh parsley leaves 3 cups seasoned tomato sauce, bottled or homemade 8 ozs no-boil lasagne noodles 1 1/2 cups shredded soy mozzarella cheese 1. Heat the oil in a medium-size skillet over medium heat. Add the onion, cover and cook until softened, about 5 minutes. Add the zucchini, mushrooms, garlic, basil, and oregano, season with salt and pepper, and cook until the vegetables soften, about 5 minutes. Stir in the roasted bell pepper and set aside. 2. In a large bowl with a wooden spoon, combine both tofus, parmesan, and parsley until well mixed; season with salt and pepper. Add the sauteed vegetable mixture and stir to combine well. 3. Spread a thin layer of tomato sauce over the bottom of a 4 to 6 quart slow cooker. Top with a layer of noodles. Top the noodles with half of the tofu-vegetable mixture, followed by another layer of noodles. Spread a layer of sauce over the noodles and sprinkle with one quarter of the mozzarella. Repeat the layering until the ingredients are used up ending with a layer of tomato sauce topped with the remaining shredded cheese. Cover and cook on low for 4 hours. 4. Remove the lid and let stand at room temperature for 15 minutes before serving. ENJOY!!! serves 6. You can freeze the leftovers because it is alot. http://www.a-mommys-world.com Quote Link to comment Share on other sites More sharing options...
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