Crockpot Vegetable Lasagna
Vegetarian: undefined
MAKES: serving
Ingredients
1 small eggplant (1 lb)
1 medium zucchini
Sea salt and pepper to taste
1 cup ricotta cheese
1 cup cottage cheese
2 eggs
1 Tbsp dried parsley
2 tsp dried basil
2 tsp Italian seasoning
1/4 tsp crushed red pepper flakes
1 tsp olive oil
2 cups pasta sauce
3/4 cup mozzarella or provolone cheese
1 small onion, diced
1 medium bell pepper, diced
Directions
Slice eggplant and zucchini length-wise into 1/4-inch sections. Spread slices onto paper towels and sprinkle with sea salt. Let stand 15 minutes and pat dry.
In a bowl, combine ricotta cheese, cottage cheese, eggs, parsley, basil, Italian seasoning and pepper flakes. Season with salt and pepper. Mix well.
Set 6-quart crockpot to low. Lightly coat with olive oil. Spread 1/2 cup pasta sauce over bottom of pot.
Build layers from bottom to top: Eggplant strips, then 1/3 of the cheese mixture, 1/3 of the peppers and onion, 1/3 of the mozzarella, and finish with 1/2 cup pasta sauce.
Repeat step 4 using zucchini in place of eggplant.
Repeat step 4 with eggplant and remaining ingredients, topping with mozzarella and sauce.
Cover and cook on high 2-3 hours until eggplant is tender. To test, insert a long knife into the lasagna.
Turn off crockpot. Let stand 30-60 minutes, until remaining liquid is absorbed.