(Recipe) Veggie Crockpot Lasagna

[Guest guest]

Here is the crockpot lasagna recipe. I found this and adapted it to a

lacto-ovo vegetarian recipe. With the amounts of veggies I added the

layering ended up perfectly at the top of the crockpot (so you may want to

skimp or add more depending on the types of veggies you use and the types of

veggie cuts you have. Remember that the volume of the veggies and onions

will go down once steamed and sauteed). Add spices as you like and whatever

flavor of spaghetti sauce you desire. The following worked " perfectly " for

me.

 

I've written the revised recipe that I used and added it here. The original

version with my substituted ingredients and notes are below that (be warned

that the term *meat* is used in that one as it is the original). I wanted

to keep that just in case I (or whomever) might have better or different

ideas on what to substitute. Sometimes the ingredients and the amounts help

us determine what would be a good fit and amount. If you see any errors or

have any questions, please ask.

 

S.

 

Photos at the top...

http://ph./photos/browse/aded

 

 

Crockpot Lasagna

 

INGREDIENTS:

 

1 lb. of frozen vegetables which consisted of broccoli, cauliflower and

carrots

Half a pack of freshly sliced mushrooms

1 medium onion, chopped

1 jalapeno, chopped

Several cloves of garlic, minced (Twisted)

1 large jar spaghetti sauce (1 lb. 10 ounce jar)

1 package (8 ounces) no-boil lasagna noodles

16 ounces shredded mozzarella cheese (I added some sharp cheddar on top of

this mixture during the bottom and top layers)

1 lb. ricotta cheese

1/4 cup milk

1 egg

1/2 cup shredded Parmesan/Romano cheese

Whole dried oregano, to taste

Salt and pepper to taste

 

PREPARATION:

Thaw in microwave or steam frozen veggies in small amount of water in saute

pan until semi-tender.

Add oil to veggies while adding in mushrooms, onion, jalapeno and garlic and

saute until onions are opaque.

Add the spaghetti sauce into veggies.

Add whole oregano, salt and pepper. Mix well.

 

In a separate bowl, mix the ricotta cheese, milk, and egg.

Beat until thoroughly mixed and smooth (add in desired salt and pepper

during this process).

Then mix in the mozzarella cheese and the grated cheese, so that all the

cheeses are combined.

 

Grease the slow cooker/Crock Pot with some vegetable shortening on the

bottom and sides.

 

Put about 1/4 of the veggie and sauce mixture in the bottom of the slow

cooker/Crock Pot.

Put a layer of noodles on top of that (break or cut them if needed - I had

12 noodles in my package making 4 dried noodles for each layer).

Put about 1/3 of the cheese mixture on top of that.

Then repeat with sauce, noodles, cheese for another 2 layers.

Top with veggie sauce.

Cook on low for 4-6 hours or until noodles are tender.

 

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Crockpot Lasagna

 

INGREDIENTS:

 

* 1 lb. ground beef (1 lb. of frozen vegetables which consisted of

broccoli, cauliflower and carrots - Half a pack of freshly sliced mushrooms)

* 1 large onion, finely chopped (1 medium onion - 1 jalapeno, chopped)

* 2 garlic cloves, crushed and minced (Several cloves of garlic,

Twisted)

* 1 large jar spaghetti sauce (such as Ragu in the 1 lb. 10 ounce jar)

* 1 package (8 ounces) no-boil lasagna noodles

* 16 ounces shredded mozzarella cheese (I added some sharp cheddar with

this on the bottom layer and on the top layer)

* 1 lb. ricotta cheese (my package was 15 oz. instead of 16 oz.)

* 1/4 cup milk

* 1 egg

* 1/2 cup shredded Parmesan/Romano cheese

* Salt and pepper to taste (And lots of whole oregano)

 

PREPARATION:

Brown the beef, onion, and garlic in a little oil in a frying pan. Drain off

any grease.

 

Add the spaghetti sauce into the browned meat mixture. Mix well.

 

In a separate bowl, mix the ricotta cheese, milk, and egg. Beat until

thoroughly mixed and smooth. Then mix in the mozzarella cheese and the

grated cheese, so that all the cheeses are combined.

 

Grease the slow cooker/Crock Pot with some vegetable shortening on the

bottom and sides.

 

Put about 1/4 of the meat and sauce mixture in the bottom of the slow

cooker/Crock Pot. Put a layer of noodles on top of that (break or cut them

if needed). Put about 1/3 of the cheese mixture on top of that. Then repeat

with sauce, noodles, cheese for another 2 layers. Top with meat sauce. Cook

on low for 4-6 hours or until noodles are tender.

 

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Thank you, Mary.

 

S.

 

On 2/23/06, Mary <> wrote:

>

> The photo was great and it looked so tasty. Have you posted the recipe

> yet? I may have missed it.

> Thanks,

> Mary

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