Veg Slow Cooker -- Lasagna

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* Exported from MasterCook *

 

Lasagna

 

Recipe By :The Vegetarian Slow Cooker, Joanna White

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes Pasta & Pasta Sauces

 

 

Amount Measure Ingredient -- Preparation Method

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1 small eggplant

1/2 teaspoon salt

2 tablespoons olive oil -- divided

1/3 pound mushrooms -- (preferably shiitake)

2 small leeks

1 tablespoon butter

2 1/2 cups commercially prepared tomato sauce OR

Basil Tomato Sauce (page 10)

8 ounces oven-ready or fresh lasagna noodles

1 cup grated Parmesan cheese -- divided

2 cups ricotta cheese

1 1/2 cups grated Monterey Jack cheese

1 medium zucchini -- peeled & cut into 1/8 " thick slices

 

Cut eggplant into 1/2-inch rounds. Lay slices on a towel and sprinkle with

salt. Allow eggplant to stand 30 minutes. This will remove bitterness. Rinse

sliced with cold water and pat dry with paper towels. Place slices on a baking

sheet and brush with 1 tbsp. olive oil. Heat broiler, broil both sides of

eggplant until brown and set aside.

 

Cut mushrooms into 1/4-inch thick slices. Remove tough green tops from leeks

and cut each leek in half. Thoroughly clean dirt between leaves and cut into

1/2-inch slices

 

In a skillet, melt butter with remaining 1 tbsp. of olive oil. Saute mushrooms

and leeks for about 5 to 8 minutes, until wilted. Stir in tomato sauce and set

aside.

 

In a bowl, combine 1/2 cup Parmesan cheese, ricotta cheese, and Monterey Jack

cheese.

 

To assemble, spread 1/3 of the tomato vegetable sauce on the bottom of the slow

cooker. Cover with a layer of lasagna noodles. Spread 1/3 of the cheese

mixture over noodles and layer with eggplant slices. Cover with more noodles

and another layer of sauce. Again layer with noodles, spread with another 1/3

of the cheese mixture and cover with zucchini slices. Top with noodles and

remaining sauce. Finish with remaining cheese mixture and sprinkle top with

remaining 1/2 cup of Parmesan cheese. Cook on low heat for 4 to 6 hours.

 

Source:

" MC Formatted by Karen C. Greenlee "

S(ISBN):

" 1-55867-268-0 "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 309 Calories; 21g Fat (61.1% calories

from fat); 17g Protein; 14g Carbohydrate; 3g Dietary Fiber; 57mg Cholesterol;

524mg Sodium. Exchanges: 2 Lean Meat; 2 Vegetable; 3 Fat.

 

NOTES : This is a delicious dish that would go well with a crisp salad, garlic

bread, anda fruit dessert. Fresh noodles or oven-ready lasagna noodles require

no pre-cooking. For a change, try using fresh spinach noodles in this recipe.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0